Pickled eggs - Page 3

sue52 · ‎04-12-2010

Thanks Frannie! I think this is the way my Mom made them.

Mominohio · ‎08-08-2010

I grow, pickle and can my own beets every year, and my husband gets so nervous that there won't be enough "juice" left to put in the fridge to pickle some eggs. Of course I always make sure there is extra. And throughout the year, as I open the beets, I save the juice to pickle eggs any time we want. Pickled eggs were my main craving when I was pregnant.

KLevineFan · ‎03-10-2010

My "recipe" is even easier: buy canned pickled beets, remove the beets to a plastic container in the refrig. & put 3 hard cooked eggs in the juice in the can & refrigerate overnight. They are a pretty dark pink & are great sliced w/the beets on lettuce with soup & a sandwich for lunch.

jubilant · ‎06-10-2010

Pickled eggs were very big at my house growing up. We made them a lot and so did Grandma. They were on every holiday table. We make ours with canned beet juice, sugar, vinegar, and cinnamon sticks. Sometimes a few cloves were added. I love pickled eggs. They are actually one of my favorite foods!

Kachina624 · ‎03-10-2010

I never ate a pickled egg but they sound really good and I'm not much of an egg person.

New Mexico☀️Land Of Enchantment

Zhills · ‎11-15-2011

Would like your recipe, Boop. What city are you near in Central Florida?

nun ya · ‎03-09-2010

My Mom still makes pickled beets and eggs at Easter, I don't eat them, but they all love them.

flbettyboop · ‎10-21-2010

"Z" I am in Daytona Beach.

Pennsylvania Dutch Pickled Beets and Eggs (from allrecipes.com)

*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"

4 eggs (hard boiled)

1 (15 oz) can whole pickled beets, juice reserved

1/2 onion, chopped

1/2 cup white sugar

1/4 cup and 2 tablespoons cider vinegar

1/4 tsp salt

1/2 pinch black pepper

1 bay leaves

6 whole cloves

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

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

Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

ENJOY!

Boop

Coco Butter Bean · ‎03-30-2010

On 4/21/2014 KathyLFan said:
My "recipe" is even easier: buy canned pickled beets, remove the beets to a plastic container in the refrig. & put 3 hard cooked eggs in the juice in the can & refrigerate overnight. They are a pretty dark pink & are great sliced w/the beets on lettuce with soup & a sandwich for lunch.

This is along the same lines as what my dad taught me to do. When you finish a big jar of pickles, just put hard-boiled eggs right in the jar with the pickle juice and refrigerate for a couple weeks. They are the best!