Egg Basics (pickling, scrambled, etc.)

Pickled Eggs


12 hard-cooked eggs, peeled
1 cup (250 mL) vinegar
1 cup (250 mL) water
1 Tbsp (15 mL) sugar
2 tsp (10 mL) pickling spices
1 tsp (5 mL) salt


For directions on how to hard-cook eggs, please click here.

Divide eggs between two 1 quart (1 L) jars fitted with lids. In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain liquid through a cheesecloth, if desired, and pour half of hot vinegar mixture into each jar; cover with lid. Refrigerate at least 2 days before using. Pickled eggs will keep one month in the refrigerator.

Nutrients per serving:

Calories: 160
Carbohydrates: 6 g
Protein: 12 g
Fat: 10 g