Pickled Eggs

This recipe makes a pickled egg that your guests are sure to enjoy.

It makes a great egg dish to be served as a single dish course when serving a multi-course dinner.

Topped with an olive, it makes a great presentation for a light, yet tangy dish to satisfy ones palate.

Pickled Eggs

• CourseEggs
• CuisineAmerican

Servings	Prep Time
12 Servings	10 Minutes

Cook Time	Passive Time
7 Minutes	1 Week

Servings Prep Time 12 Servings 10 Minutes

Cook Time Passive Time 7 Minutes 1 Week

Pickled Eggs CourseEggs CuisineAmerican Servings Prep Time 12 Servings 10 Minutes Cook Time Passive Time 7 Minutes 1 Week Servings Prep Time 12 Servings 10 Minutes Cook Time Passive Time 7 Minutes 1 Week

Ingredients

• 12 Eggs
• 1/2 Gallon Pickled Beet Juice
• 2 Teaspoon Salt
• 12 Olives

Instructions

1. Place the eggs gently in a pot, cover with water, add salt and bring to a rolling boil.
2. Cook for 7 minutes.
3. Peel eggs and place in a 1 gallon glass jar.
4. Cover eggs in pickled beet juice, place lid on jar and store for one week in the refrigerator.
5. Serve in an egg dish, with an olive on top held in place with a toothpick.