Pickled Eggs
My Great Grandmother, Arizona Henry, would spend all day the Saturday before Easter Sunday in the kitchen preparing for our Easter dinner. We would get up on Easter Sunday morning, dress in our Sunday attire, and walk to the Trinity Church on Harrison Avenue in Berkeley Springs. My Grandma cooked many different kinds of eggs, but on Easter, we ate pickled eggs made with her canned beets. Grandma saved the juice from our sweet and dill pickles, banana peppers, and beets. Then she would add a dozen eggs to the juice for a healthy snack. I even saw her drink that juice a time or two. She used up all the colored Easter eggs we got from Church by adding them to some juice.
Eggs are a great source of high-quality protein. They contain iron, vitamins A, D, E, and B, Folate, selenium, Choline, riboflavin, and phosphorus. I encourage patients with diabetes to include more eggs in their meal planning. They don’t have any carbohydrates or sugars, and they are relatively low in calories. Even with all the hype about eggs prices, they are still easy on your pocketbook. Try replacing some sugary snacks with an egg or two for a healthy alternative.
Eggs are fun and easy to cook. Eggs were one of the first things I taught my kids to cook. They can be prepared in many ways: boiled, fried, scrambled, poached, pickled, and deviled.
Enjoy this year’s Easter Eggs by adding them to a pickle juice. Be adventurous!
Pickled Eggs
12 hard-boiled, peeled eggs
1-2 cups pickled beet juice
1 cup apple cider vinegar
2 teaspoons mixed pickling spices
1 small red sliced onion
4 cups water
- Mix the beet juice, vinegar, water, and pickling spices in a large bowl.
- Add eggs and onion; cover and refrigerate for at least three days.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.
