Recipes

[flbettyboop]

Did anyone make them for Easter?

Boop

[poohbear1]

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

[Carmie]

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.

[Bayside]

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

[momtochloe]

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!  

[flbettyboop]

Did you get the beets and eggs one?

Boop

[silkyk]

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.

[momtochloe]

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@flbettyboop wrote:

Did you get the beets and eggs one?

Boop

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

[momtochloe]

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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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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!

[RedTop]

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.