Recipes

[momtochloe]

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@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.   

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

[flbettyboop]

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

[Mothertrucker]

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

[doglover3]

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@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

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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]

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@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.

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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.