Request for Red Top

Zhills · ‎11-15-2011

@RedTop Would you please post your Pickled egg recipe! Thanks.

RedTop · ‎09-01-2010

I always pickle beets and eggs together in a brine of: beet juice from canned whole beets, 2 cups white sugar, 2 cups water, 2 cups white vinegar, 1 teaspoon cloves, 1 teaspoon allspice, and 1 tablespoon cinnamon. Heat to a rolling boil to make sure sugar is dissolved. Cool, pour over beets and boiled, peeled eggs; preferably in a large glass jar. Refrigerate.

Takes about 3 days for the eggs to soak up the beet juice and for the beets to have a pickled flavor.

ciao_bella · ‎03-13-2010

@Zhills @RedTop My Italian mother always made pickled eggs with beets and red onion. I'll post her recipe as a variation, if interested in trying. They're delicious.

Pickled Eggs with Beets and Red Onion

6 hard boiled eggs, peeled and left whole
1 red onion, peeled and sliced thin
15 ounce can sliced beets, with juice
½ cup warm water
½ cup white vinegar
2 tablespoons cane sugar
1 tablespoon whole black peppercorns
2-3 cloves garlic , left whole

1 pot boiling water
1 glass or plastic storage container with a lid

Boil a medium pot of water (this will be used to soften the onion as follows in recipe)
Peel your red onion and slice it into ¼ inch thick slices.
Place the sliced onion in a colander in the sink and slowly pour the boiling water over the onions. This helps soften them.
Next, hard-boil 6 eggs.
Peel the eggs and set them aside to cool.
In a glass jar with a lid OR a plastic container with a lid, add the warm water, white vinegar, and sugar. Stir until the sugar is dissolved.
Next, add the peeled hard-boiled eggs, softened onions, peppercorns, whole garlic and one can of sliced beets with the juice.
Gently stir until well combined.
Cover with a lid and store for 4-5 days in the refrigerator.

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