Pickled eggs

(Picture courtesy of Superbass at wikipedia commons.)

A favorite of mine when I choose a restaurant is anyplace with an extensive salad bar.   Yesterday, the family here celebrated spudtruckowner’s Mom’s birthday, and all of us had large platefuls of salad.   It’s healthy, and it’s really good food.

We went to a nearby restaurant that had lots of the standards, and included pickled eggs.   I don’t have these often, and spuds’ Mom tells me she does a few when she pickles beets, when she puts in a few eggs.   This I will have to start doing.

I picked up a recipe for this, below, but I use a touch of balsamic vinegar, as well.


  • 2 cans (15 ounces each) whole beets
  • 1 cup water
  • 1 cup sugar
  • 12 boiled eggs
    1 cup cider vinegar


  1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
  2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
  3. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 12 servings.

Some pickling spices will add a touch of that pickled tickle to your tongue, also.