Pickled eggs - Page 2

Jackielee · ‎03-04-2014

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.

Sooner · ‎03-10-2010

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

Clover29 · ‎03-09-2010

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.

Allegheny · ‎03-19-2010

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.

RedTop · ‎09-01-2010

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.

sue52 · ‎04-12-2010

Thank you, Red Top!

FranandZoe · ‎03-09-2010

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.

Nana5 · ‎03-09-2010

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!