Pickled Eggs
#1
If you like vinegar and/or beats and hard boiled eggs you might like this. It’s another option for those of you who have leftover Easter eggs.
I’ve never tried it but it looks interesting. If you don’t like beats and scroll down the page one of the ladies who commented said she puts her hardboiled eggs in leftover pickle juice.
http://simplyrecipes.com/
I’ve never tried it but it looks interesting. If you don’t like beats and scroll down the page one of the ladies who commented said she puts her hardboiled eggs in leftover pickle juice.
http://simplyrecipes.com/
#3
Thanks for your thoughts on them, now I’ll have to try them :-P Glad you have such a good bro. I’m sentimental about things too. I have the dried rose petals from roses my DH gave me 20 years ago.
#4
Power Poster
Join Date: Feb 2010
Location: Ohio
Posts: 17,068
You know, my brother is very unconventional. One year he drove from New York all the way to Ohio with firewood for me for Christmas. He is just so sweet, but not one for compliments.
So now I can email him compliments etc and he can't do anything about it lol
I love him sooooooooooo much :D
Oops- this is a bit off track from the subject!!
So now I can email him compliments etc and he can't do anything about it lol
I love him sooooooooooo much :D
Oops- this is a bit off track from the subject!!
#6
I love pickled eggs. When I was a kid we would eat them by crockful( Mom had to make enough for 7 people).
We grew our own beets and pickled was the only way we ever ate them.
I make pickled eggs now for my own family. We absolutely love them.
I use the recipe for pickled beets in the Ball Blue Canning Book. Then hard boil the eggs and put them in with a quart of pickled beets and the beautiful red juice. Leave them sit for a couple days and they are ready to eat. Yum!!!
Chris
We grew our own beets and pickled was the only way we ever ate them.
I make pickled eggs now for my own family. We absolutely love them.
I use the recipe for pickled beets in the Ball Blue Canning Book. Then hard boil the eggs and put them in with a quart of pickled beets and the beautiful red juice. Leave them sit for a couple days and they are ready to eat. Yum!!!
Chris
#7
Originally Posted by quiltin chris
I love pickled eggs. When I was a kid we would eat them by crockful( Mom had to make enough for 7 people).
We grew our own beets and pickled was the only way we ever ate them.
I make pickled eggs now for my own family. We absolutely love them.
I use the recipe for pickled beets in the Ball Blue Canning Book. Then hard boil the eggs and put them in with a quart of pickled beets and the beautiful red juice. Leave them sit for a couple days and they are ready to eat. Yum!!!
Chris
We grew our own beets and pickled was the only way we ever ate them.
I make pickled eggs now for my own family. We absolutely love them.
I use the recipe for pickled beets in the Ball Blue Canning Book. Then hard boil the eggs and put them in with a quart of pickled beets and the beautiful red juice. Leave them sit for a couple days and they are ready to eat. Yum!!!
Chris
#8
My family has made what we call "Red Beet Eggs" long before I was born. Our recipe uses the following ratios:
1 cup sugar
1/2 cup cider vinegar
1/2 cup beet juice
We use canned red beets, either sliced or whole, and drain the juice into a 1/2 cup measuring cup and if not quite enough we add water to make a 1/2 cup measure.
After the eggs are hard-boiled and peeled we place them in an empty pickle jar. We heat the sugar/cider/ beet juice until the sugar dissolves then pour it over the eggs and last of all, pour the beets on top and refrigerate. I like to let it "do its thing" for at least 3 days before serving but they can go much longer.
I usually do at least 18 eggs, use 2 cans of beets and double the sugar/cider/vinegar mixture.
1 cup sugar
1/2 cup cider vinegar
1/2 cup beet juice
We use canned red beets, either sliced or whole, and drain the juice into a 1/2 cup measuring cup and if not quite enough we add water to make a 1/2 cup measure.
After the eggs are hard-boiled and peeled we place them in an empty pickle jar. We heat the sugar/cider/ beet juice until the sugar dissolves then pour it over the eggs and last of all, pour the beets on top and refrigerate. I like to let it "do its thing" for at least 3 days before serving but they can go much longer.
I usually do at least 18 eggs, use 2 cans of beets and double the sugar/cider/vinegar mixture.
#10
Member
Join Date: Dec 2010
Location: Evansville, Wyoming
Posts: 24
I use Mrs. Wages Kosher Dill Pickle Mix. I add the eggs to the jar, add hot peppers (either fresh or dried) and pour the hot liquid over the eggs. Add the jar lid and heat in a hot water bath so that they will seal. My husband eats the hot eggs. I make some that are not hot and add them to salads, potato salads or make egg salad. They get a bit rubbery compaired to fresh boiled eggs but taste really good. If your eggs seal and they are below the liquid you can store them on your pantry shelf until you are ready to open them.
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