Pickled Easter Eggs


A Little History

Not long ago, Easter was the end of a long Lent imposed by the Catholic religion. There was even a time when one could eat one full meal and two snacks a day. In a relatively recent period, Lent consisted rather of depriving oneself of treats.

It is the custom to serve eggs at Easter. Formerly, on Easter day, parishioners in Quebec gave eggs to the beadle as compensation for the clerical work he performed for them. Children were spoiled by giving them hard boiled eggs or maple sugar. At lunch we prepared an omelette and cooked a nice ham for supper.

Nowadays many brunch at Easter and serving a ham as a dinner supper is still popular. To put a little color in your menu, I propose this recipe for hard boiled eggs which are very easy to prepare.

I whish you a Very Happy Easter!

 

For more vinegary eggs use 1/2 cup of vinegar. Eggs are kept for 1 week and they will  get a darker color they marinate longer.

Servings: 4

Prep Time10 mins

 4 hard cooked eggs, peeled and cool at room temperature
  cup (75 ml) white vinegar
  cup (150 ml) beet juice from a can of beet ( not the pickling beets)

1

Put the eggs in a 2 cups (500 ml) jar.

2

Mix vinegar and beet juice and pour on eggs.

3

Refrigerate for 2 days before serving.

Ingredients

 4 hard cooked eggs, peeled and cool at room temperature
  cup (75 ml) white vinegar
  cup (150 ml) beet juice from a can of beet ( not the pickling beets)

Directions

1

Put the eggs in a 2 cups (500 ml) jar.

2

Mix vinegar and beet juice and pour on eggs.

3

Refrigerate for 2 days before serving.

Pickled Easter Eggs

 

 

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Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

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