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Pickled Eggs
Source: Eating Well



Rating:
Prep Time: 20 minutes
Cook Time: 1440 minutes
Difficulty: Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Pickled Eggs
1 cup  cider vinegar
0 1/2 cup  sugar
2 tsp  salt
2 each  bay leaves
4 each  whole cloves
1 each  medium onions
Directions
  1. Drain liquid from beets into a small saucepan, reserving the beets for another use (for instance, use them for Grilled Buffalo Steak with Radicchio-Beet Skewers). Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour.
  2. Meanwhile, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs.
  3. When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours.
  4. Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.

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