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Sweet Pickled Eggs Recipe

Recipe by: Tracy Mulder

"Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
  • 2Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
  • 3Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
  • 4Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Ingredients
  • 12 servings
  • 110 cals
  • 12 eggs
  • 1 large onion, sliced into rings
  • 2 cups white wine vinegar
  • 2 cups water
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1 tablespoon pickling spice, wrapped in cheesecloth
Nutrition

Amount per serving ( 5 total)

  • Calories:
    110
    5%
  • Fat:
    5
    8%
  • Carbs:
    10
    3%
  • Protein:
    6.5
    13%
  • Cholesterol:
    186
    62%

Based on a 2,000 calorie diet

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