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Thread: Pickled Eggs

  1. #1
    Super Member Scrap Happy's Avatar
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    If you like vinegar and/or beats and hard boiled eggs you might like this. Itís another option for those of you who have leftover Easter eggs.

    Iíve never tried it but it looks interesting. If you donít 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/

  2. #2
    Power Poster sueisallaboutquilts's Avatar
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    I love pickled eggs! One year my brother made me a huge bottle of them for Easter!! :D:D
    I saved the bottle with his silly note b/c I'm very sentimental. He's such a great bro!!

  3. #3
    Super Member Scrap Happy's Avatar
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    Thanks for your thoughts on them, now Iíll have to try them :-P Glad you have such a good bro. Iím sentimental about things too. I have the dried rose petals from roses my DH gave me 20 years ago.

  4. #4
    Power Poster sueisallaboutquilts's Avatar
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    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!!

  5. #5
    Super Member Scrap Happy's Avatar
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    Cool bro you have! You are very lucky. I'm an only child so I have no clue about these things. I'm always intreged to see how siblings get along.

  6. #6
    Senior Member quiltin chris's Avatar
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    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

  7. #7
    Super Member Scrap Happy's Avatar
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    Quote 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
    Thanks for your input on them. DH loves beats and I love vinegar. I bet they look so pretty. They'd probably be good on their own or in a salad too. I'm going to have to make these SOON!

  8. #8
    Super Member Wonnie's Avatar
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    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.

  9. #9
    Super Member Scrap Happy's Avatar
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    Thank you Wonnie. I like that yours has fewer ingredients. Our old family recipes are so special!!

  10. #10

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    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.

  11. #11
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by TeresaPofWyoming
    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.
    Thanks for sharing. Hot peppers would be good if it isn't too, too hot. Although DH would like the hot peppers hot.

  12. #12
    Super Member vivoaks's Avatar
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    The easiest way to make pickled eggs is to make pickled beets, then just dump the pickled beets over the hard boiled eggs. I make lots of pickled beets, just so I can have pickled eggs anytime I want! I have almost a dozen in the frig right now!! Yum!

  13. #13
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by vivoaks
    The easiest way to make pickled eggs is to make pickled beets, then just dump the pickled beets over the hard boiled eggs. I make lots of pickled beets, just so I can have pickled eggs anytime I want! I have almost a dozen in the frig right now!! Yum!
    Sounds yummy!! Care to share the recipe you use for pickled beets? My DH loves beats.

  14. #14
    Super Member Homespun's Avatar
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    Quote 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
    I do pickled eggs this way! Love them and the beets also.

  15. #15
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    The recipe I use was my grandmothers and I beleive it was her mothers, my great grandmother (she was Amish).

    PICKLED BEETS AND EGGS

    1 dozen hardboiled eggs
    1 16 oz can beets, sliced or chunked
    1 cup apple cider vinegar
    1 cup sugar
    1/2 tsp. ground cinnamon
    1/2 tsp. celery seed
    1/2 tsp. ground cloves

    Peel eggs and put into a container that can be sealed, I use a Tupperware bowl. My grandmother used a widemouth glass jar. Drain beet juice into a saucepan, add the vinegar and sugar. Bring to a boil, stirring to disolve the sugar, remove from heat and add the spices. Mix well.

    Pour the canned beets over the eggs and the the hot juice over the beets and eggs, refrigerate for 2-3 days.
    These are wonderful, I make them about once a month. The eggs really absorb the sweet/sour taste because the juice is hot. It's like putting mayonaise on hot potatoes when making salad. The flavors are much deeper. And the red beets have a marvelous flavor too.

  16. #16
    Super Member Scrap Happy's Avatar
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    Needles, thank you for sharing your family recipe!! Looks absolutely delicious! I will give this a try too.

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    Love them both, pickle eggs all the time.

  18. #18
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    You're welcome, Scrap Happy. If people aren't into eggs or if you need a vegetable recipe for the hot summer ahead, you can just pickle the beets. Do a few cans, they keep for sometime in the fridge and they are also great, chopped, for on salads. These have a taste of Harvard Beets but not the thick sauce.

  19. #19
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by Needles
    You're welcome, Scrap Happy. If people aren't into eggs or if you need a vegetable recipe for the hot summer ahead, you can just pickle the beets. Do a few cans, they keep for sometime in the fridge and they are also great, chopped, for on salads. These have a taste of Harvard Beets but not the thick sauce.
    Yumm! Silly question, the eggs turn purple right? Them with the beets on a salad or even on a plate alone would be so pretty.

  20. #20
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    The eggs turn more of a very deep rose color, not as dark as beets. I always serve them on a plate with beets in the center.

  21. #21
    Super Member Scrap Happy's Avatar
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    Quote Originally Posted by Needles
    The eggs turn more of a very deep rose color, not as dark as beets. I always serve them on a plate with beets in the center.
    Thanks Needles. This sounds very pretty. Bet it would look pretty with green and maybe black olives added to the plate too.

  22. #22
    Power Poster CarrieAnne's Avatar
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    Sounds yummy!

  23. #23
    Super Member Janetlmt's Avatar
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    Quote Originally Posted by Wonnie
    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.
    I use this same recipe but I add a tablespoon of pickling spices. They are so delicious

  24. #24
    Power Poster blueangel's Avatar
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    Thanks I will try them

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