Pickled Egg Recipe

Name: Pickled Egg Recipe
Prep time: 15 min
Total time: 30 min
Yield: 12 servings
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 egg s, peeled; 1 small onion , thinly sliced, separated into rings

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Recipe by Kraft

Prep Time

15
min.

Total Time

30
min.

Servings

12 servings

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.

What You Need

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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

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Make It

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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.

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Kitchen Tips
Nutrition

Food Facts

For best results, use small or medium eggs to prepare this Pickled Egg Recipe. Also, it is best to pickle the eggs soon after cooking them. This will allow the eggs to better absorb the pickling liquid.

Garlic-Pickled Eggs

Prepare recipe as directed, adding layers of 5 to 10 peeled garlic cloves in the jar along with the eggs and onions before adding the vinegar mixture.

Special Extra

Add 1 or 2 small chopped boiled fresh or canned beets to the jar along with the eggs and onions.

How to Sterilize the Jar

Place the jar, right side up, on rack in boiling-water canner. Add enough hot (not boiling) water to jar to cover rim of jar by at least 1 inch. Boil 10 min. Carefully remove the hot sterilized jar from water, then drain. (Note: For altitudes higher than 1,000 feet, boil jar 1 additional minute for each additional 1,000 feet of elevation.

Servings

12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories	80

Total fat	4.5g
Saturated fat	1.5g
Cholesterol	155mg
Sodium	85mg
Carbohydrate	4g
Dietary fiber	0g
Sugars	3g
Protein	5g
% Daily Value
Vitamin A	4 %DV
Vitamin C	0 %DV
Calcium	2 %DV
Iron	2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.