topic Re: Pickled eggs in Recipes

Pickled eggs

flbettyboop — Sun, 20 Apr 2014 13:51:02 GMT

Did anyone else make these for Easter?

Boop

Re: Pickled eggs

RedTop — Sun, 20 Apr 2014 14:53:03 GMT

Yes, I always pickle eggs and beets for Easter, as my husband loves the eggs, and the girls and I eat the beets. I buy cans of small, whole beets, and use the pickling syrup recipe from an old Kerr canning book. This year I used 7 cans of beets and 2 dozen eggs.

Re: Pickled eggs

FranandZoe — Sun, 20 Apr 2014 14:56:29 GMT

I make them too - have at Easter and Christmas for 40 years. I use my first husband's grandmother's recipe - very simple.

Re: Pickled eggs

bells4me — Sun, 20 Apr 2014 16:03:02 GMT

They look & sound gross to me, so no.

Re: Pickled eggs

sue52 — Sun, 20 Apr 2014 16:09:44 GMT

I like them but never think to make them. If Frannie could post grandmothers recipe, I'd be obliged. Thank you!

Re: Pickled eggs

Allegheny — Sun, 20 Apr 2014 16:10:24 GMT

Mom always made them, I never have. Red Top can you post the recipe you use?

Re: Pickled eggs

DiAnne — Sun, 20 Apr 2014 16:37:22 GMT

I never heard of them.

Re: Pickled eggs

RedTop — Sun, 20 Apr 2014 17:21:28 GMT

Allegheny,

I drain my beets. Add 2 cups sugar, 2 cups white vinegar, 1 teaspoon cloves, 1 teaspoon allspice, and 1 Tablespoon cinnamon to the beet juice, and heat to boiling. (I do a rolling boil for about 1 minute to make sure the sugar is well dissolved). If you need more syrup, just add more vinegar, then add other ingredients to taste. I know the mixture is right when I taste and the vinegar takes my breath away. Pour syrup over beets and eggs, and refrigerate. The beets are pickled within 48 hours; my husband likes the eggs to sit for 3 days before he starts eating them. Thanks for asking for the recipe I use. Happy Easter!

Re: Pickled eggs

sue52 — Sun, 20 Apr 2014 17:31:24 GMT

Red Top, how long are the eggs good for? Thanks

Re: Pickled eggs

JEHART — Sun, 20 Apr 2014 17:39:39 GMT

only made them once and couldn't leave them alone so no.

Re: Pickled eggs

Jackielee — Sun, 20 Apr 2014 17:59:46 GMT

My husband has been begging me to make them for him and I keep putting it off as I find them so gross looking. Last time I did make them, every man that walked in commented on how they loved pickled eggs. Every woman commented on how gross they looked.

Re: Pickled eggs

Sooner — Sun, 20 Apr 2014 18:08:23 GMT

This woman LOVES them! They are pretty deviled eggs too!

Re: Pickled eggs

Clover29 — Sun, 20 Apr 2014 18:11:40 GMT

I've never associated pickled eggs with Easter. I think of them as being in a big glass jar on the bar in a pub, ordered by men to go with their beer (year round). I've never actually seen anyone buy one though.

Re: Pickled eggs

Allegheny — Sun, 20 Apr 2014 18:43:03 GMT

Thanks Red Top. Does anyone ever put onions in with the eggs. I vaguely remember Mom adding sliced onions.

Clover29, we always had them at Easter, about the only time she made them. It might be part of her ethnic heritage. She was Polish and Slovak. We also eat a mixture of grated beets, vinegar, sugar and horseradish. It is served with a couple different flavors of holiday kolbassi, sliced ham, hrudka (egg cheese), paska bread, sweet butter in a lamb mold. She also would make a bowl of potato salad. My SIL makes a veal loaf at Easter. (I don't eat veal), but that was a tradition for them, they are also Slovak.

Re: Pickled eggs

RedTop — Sun, 20 Apr 2014 19:07:22 GMT

sue52,

I have pickled as many as 3 dozen eggs for Easter, and my husband may not finish them up until a month to 6 weeks after the holiday. Two months is actually our personal limit, although our eggs don't usually last that long. I do reuse the beet syrup by putting it on the stove and adding more sugar, vinegar, and spices, then add fresh boiled eggs and start another pickling process.

Allegheny,

My maternal grandmother did in fact add onions with her eggs and beets, as my grandfather was quite fond of the pickled onions too. My mother never added onions, and I have never added onions.

Re: Pickled eggs

sue52 — Sun, 20 Apr 2014 20:10:14 GMT

Thank you, Red Top!

Re: Pickled eggs

FranandZoe — Mon, 21 Apr 2014 14:27:13 GMT

Pickled Eggs - for Sue 52

Mix together 1 quart water

2 cups sugar

1/2 cup vinegar

1 tsp salt

Bring to a boil and simmer for a minute

Add 4 cans (14.5 oz) sliced beets - bring to a boil again - shut off heat

Add shelled hard-boiled eggs - 18 eggs for this amount of beets/broth; make sure all eggs are submerged in liquid.

Refrigerate at least 24 hours before serving.

I cut the recipe in half too.

Re: Pickled eggs

Nana5 — Mon, 21 Apr 2014 14:38:27 GMT

I thought red-beet eggs (as we call them) were a local, Pennsylvania Dutch food, but it sounds like they are known in other parts of the country also. I made them for our family dinner yesterday. I just got a novelty egg serving plate from Collections, Etc that has a bouquet of red and yellow tulips and you place the eggs on the tulips. I wanted to make deviled eggs to put on the yellow tulips and red-beet eggs for the reds ones but I ran out of time and energy before I got the deviled eggs made.

BTW, our whole family (males and females) love red-beet eggs. I think it's an acquired taste and it works best if the taste was acquired in childhood!

Re: Pickled eggs

FranandZoe — Mon, 21 Apr 2014 14:53:05 GMT

I like the eggs well enough but I don't eat them - just not much of an egg eater; love the beets.

Re: Pickled eggs

flbettyboop — Mon, 21 Apr 2014 16:04:25 GMT

The recipe I use is Pennsylvania Dutch.

Boop