Egg Basics (pickling, scrambled, etc.)

Blushing Pickled Eggs


1 cup (250 mL) beet juice*
1 cup (250 mL) vinegar
1/2 cup (125 mL) water
1/4 cup (50 mL) sugar
2 tsp (10 mL) pickling spice
1/2 tsp (2 mL) salt
1 onion, sliced and separated into rings
12 hard-cooked eggs, peeled


In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Bring to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes. Strain and cool at room temperature. In a large glass jar or container, pour beet juice mixture over whole hard-cooked eggs. Cover and marinate 2 to 3 days in the refrigerator before serving.

Makes 12 pickled eggs.

*1 can (19 oz./540 mL) beets, drained, yields 1 cup (250 mL) beet juice.

Makes 6 appetizer servings.

Tip: Once a jar of pickled eggs has been opened, keep refrigerated for up to 30 days. Keep a supply of pickled eggs in your refrigerator for a quick snack.

Preparation: 10 minutes
Cooking: 10 minutes

Nutrients per serving:

Calories: 100
Carbohydrates: 8 g
Protein: 6 g
Fat: 5 g