Pickled Eggs

Name: Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. mustard; 2 c. white vinegar; 1 tsp. dill weed; 1/2 c. water; 1 c. granulated sugar; 1 tsp. salt; 1 tsp. celery seed; 6 whole cloves; 2 medium onions, sliced (optional); 12 hard-cooked eggs; 1 pt. canned beets, juice included

Eats Now Editorial Team · 704 kcal · General

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Pickled Eggs – a delicious recipe with mustard, white vinegar, dill weed, water, sugar, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 Tbsp. mustard
2 c. white vinegar
1 tsp. dill weed
1/2 c. water
1 c. granulated sugar
1 tsp. salt
1 tsp. celery seed
6 whole cloves
2 medium onions, sliced (optional)
12 hard-cooked eggs
1 pt. canned beets, juice included

1
Blend mustard with small amount of vinegar in saucepan. Add remaining ingredients, except onions and eggs. Heat juice to boiling. Simmer for 10 minutes. Cool. Pour over eggs and onions. Cover and refrigerate. Eggs will keep at least 2 weeks.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. mustard, 2 c. white vinegar, 1 tsp. dill weed, 1/2 c. water, and more.

Yes, Pickled Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
704 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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