topic Re: Pickled eggs...... in Recipes

Pickled eggs......

flbettyboop — Sun, 27 Mar 2016 12:43:12 GMT

Did anyone make them for Easter?

Boop

Re: Pickled eggs......

poohbear1 — Sun, 27 Mar 2016 13:23:09 GMT

not for Easter but I have to make them tomorrow (deviled eggs) for a luncheon..looked up some recipes-haven't made them in years

Re: Pickled eggs......

Carmie — Sun, 27 Mar 2016 13:25:46 GMT

No, not yet. I always make them after Easter to use up all of the colored eggs.

I am am sure someone has made them along with deviled eggs for our Easter dinner, they always do.

Have a blessed Easter.

Re: Pickled eggs......

Bayside — Sun, 27 Mar 2016 14:24:42 GMT

Yes, every Easter and sometimes in between. Love them!

Re: Pickled eggs......

momtochloe — Sun, 27 Mar 2016 14:42:47 GMT

Oh my goodness, I have never heard of these until today! I looked up what they were and how to make them and I think this would be something I would enjoy (and if any of you have any special recipes I would love to have them) . . . thank you!

Re: Pickled eggs......

flbettyboop — Sun, 27 Mar 2016 14:47:50 GMT

Did you get the beets and eggs one?

Boop

Re: Pickled eggs......

silkyk — Sun, 27 Mar 2016 14:50:39 GMT

Here ya go! The best we ever made! Serve with some stick pretzels and a brewskie! Life is good!

Joe Jost's Pickled Eggs

24 eggs
24 oz. chili peppers
6 tbs pickling spice
3 cups wine vinegar
4½ cups water
3tbs sugar
1 tbs turmeric
3 tbs salt

Hard cook eggs. Mix rest of ingedients. Peel eggs and put in liquid while still warm. Don't refrigerate
Keep in sealed jar for 2 days. Then drain and store in white vinegar. The marinade may be used again several times.

Re: Pickled eggs......

momtochloe — Sun, 27 Mar 2016 14:52:13 GMT

@flbettyboop wrote:
Did you get the beets and eggs one?
Boop

@flbettyboop yes, I was looking at the one from Taste of Home . . . if you don't mind, do you recommend this recipe?

Re: Pickled eggs......

momtochloe — Sun, 27 Mar 2016 14:56:27 GMT

@silkyk wrote:
Here ya go! The best we ever made! Serve with some stick pretzels and a brewskie! Life is good!
Joe Jost's Pickled Eggs
24 eggs
24 oz. chili peppers
6 tbs pickling spice
3 cups wine vinegar
4½ cups water
3tbs sugar
1 tbs turmeric
3 tbs salt
Hard cook eggs. Mix rest of ingedients. Peel eggs and put in liquid while still warm. Don't refrigerate
Keep in sealed jar for 2 days. Then drain and store in white vinegar. The marinade may be used again several times.

Oh my goodness, thank you so much for this! I'm going to have to look for a glass jar that seals that can hold a few eggs as it's just me but now I am more than intrigued and I have all of these ingredients in house right now including more eggs than I am ashamed to admit I own . . . thank you @silkyk!

Re: Pickled eggs......

RedTop — Sun, 27 Mar 2016 15:32:53 GMT

Yes, pickled eggs and beets are a must at our house for Easter, and were made about 10 days ago. My husband has eaten most of the eggs, and our youngest daughter has eaten most of the beets.

I still use the recipe for pickling beets from the Kerr canning book: in a large pot add 2 cups sugar, 2 cups water, 2 cups vinegar, 1 tsp cloves, 1 tsp allspice, and 1Tbsp cinnamon. Drain canned beets and add juice to this mixture; heat to a rolling boil. Cool, then poor over beets and boiled, peeled eggs in a large glass jar or covered bowl. Refrigerate. It takes at least 24 hours for the eggs to absorb the beet juice in order to have good color and taste.

I only pickled 12 eggs this year, but will make more this week by pouring the beet juice back into a pot, strengthen it with more sugar, vinegar, beet juice, and spices, boil, then pour over more beets and hard boiled, peeled eggs.

Re: Pickled eggs......

momtochloe — Sun, 27 Mar 2016 15:49:31 GMT

@RedTop wrote:
Yes, pickled eggs and beets are a must at our house for Easter, and were made about 10 days ago. My husband has eaten most of the eggs, and our youngest daughter has eaten most of the beets.

I still use the recipe for pickling beets from the Kerr canning book: in a large pot add 2 cups sugar, 2 cups water, 2 cups vinegar, 1 tsp cloves, 1 tsp allspice, and 1Tbsp cinnamon. Drain canned beets and add juice to this mixture; heat to a rolling boil. Cool, then poor over beets and boiled, peeled eggs in a large glass jar or covered bowl. Refrigerate. It takes at least 24 hours for the eggs to absorb the beet juice in order to have good color and taste.

I only pickled 12 eggs this year, but will make more this week by pouring the beet juice back into a pot, strengthen it with more sugar, vinegar, beet juice, and spices, boil, then pour over more beets and hard boiled, peeled eggs.

Thank you for this @RedTop, I have saved your recipe. I am so looking forward to trying these eggs!

Re: Pickled eggs......

flbettyboop — Sun, 27 Mar 2016 16:47:43 GMT

Not familiar with Taste of Home recipe. This is what I use. Puncture egg a couple times to allow flavor into eggs.

ENJOY

Pennsylvania Dutch Pickled Beets and Eggs

Servings: 8

"Allow two days for the hard boiled eggs, chopped onion and canned beets to marinate in a cooked brine of vinegar, sugar, bay leaf and cloves."

Ingredients:

8 eggs

2 (15 ounce) cans whole pickled beets,

juice reserved

1 onion, chopped

1 cup white sugar

3/4 cup cider vinegar

1/2 teaspoon salt

1 pinch ground black pepper

2 bay leaves

12 whole cloves

Directions:

1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

2. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.

3. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.

4. Pour

Re: Pickled eggs......

Mothertrucker — Sun, 27 Mar 2016 18:23:43 GMT

LOVE Joe Jost's- greatest dive bar in the world!!! A Long Beach insitution and great home roasted peanuts too!

Re: Pickled eggs......

doglover3 — Fri, 01 Apr 2016 10:30:37 GMT

@flbettyboop wrote:
Not familiar with Taste of Home recipe. This is what I use. Puncture egg a couple times to allow flavor into eggs.

ENJOY

Pennsylvania Dutch Pickled Beets and Eggs

Servings: 8
"Allow two days for the hard boiled eggs, chopped onion and canned beets to marinate in a cooked brine of vinegar, sugar, bay leaf and cloves."
Ingredients:
8 eggs
2 (15 ounce) cans whole pickled beets,
juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
Directions:
1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
3. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
4. Pour

This is what we use here in Pa Dutch country BUT we don't put in bay leaves or cloves. This is a favorite here and one of DH absolute favorite things to have. Make this at least once a month.

....

debic — Fri, 01 Apr 2016 10:35:26 GMT

@silkyk wrote:
Here ya go! The best we ever made! Serve with some stick pretzels and a brewskie! Life is good!
Joe Jost's Pickled Eggs
24 eggs
24 oz. chili peppers
6 tbs pickling spice
3 cups wine vinegar
4½ cups water
3tbs sugar
1 tbs turmeric
3 tbs salt
Hard cook eggs. Mix rest of ingedients. Peel eggs and put in liquid while still warm. Don't refrigerate
Keep in sealed jar for 2 days. Then drain and store in white vinegar. The marinade may be used again several times.

This is similiar to what I make although I do refridgerate and keep them in the marinade until they are gone. They make wonderful deviled eggs. Really have a bite to them.