PICKLED EGG RECIPE

Pickled Egg Recipe image

Use up your leftover Easter eggs to make this Pickled Egg Recipe with onions! Add chopped beets or garlic to our Pickled Egg Recipe for something extra.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield 12 servings

Number Of Ingredients 7

Previous Next

Ingredients

1/2 cup HEINZ Apple Cider Vinegar
1/2 cup HEINZ Distilled White Vinegar
1 cup beet juice
1/4 cup sugar
1/2 tsp. salt
12 small hard-cooked eggs, peeled
1 small onion, thinly sliced, separated into rings

Steps:

Bring vinegars, beet juice, sugar and salt to boil in medium saucepan, stirring occasionally. Cool 15 min.
Layer eggs in sterilized 1-qt. wide-mouth jar alternately with onions. Add vinegar mixture. (Note: Eggs and onions should be completely covered with vinegar mixture. If not, add more beet juice.) Cover with lid.
Refrigerate 3 weeks. Remove eggs and onions from marinade just before serving; discard marinade. Slice eggs; top with onions.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 155 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g