Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
oil. Add onion rings and eggs, simmer for 10 mins. Remove
Pack eggs into 1 quart widemouthed jar.
Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
Add remaining ingredients to jar and ladle hot vinegar over eggs.
Cap tightly.
Let cool, then refrigerate at least 3 days before serving.
Can be refrigerated up to 2 weeks.
Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.
In a large saucepan, combine the first eight ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Cool completely.
Place onions and eggs in a large jar; add enough vinegar mixture to completely cover.
Cover and refrigerate for at least 8 hours or overnight.
Use a clean spoon each time you remove eggs for serving.
May be refrigerated for up to 1 week.
When the last pickled beet has been consumed from 2 or 3 jars, keep the pickling liquid.
Hard boil 1/2 dozen eggs.
Peel the eggs and place them in the beet pickle solution.
Close the jars and refrigerate for 48 hours.
The resulting pickled eggs will be a real taste treat.
In a large bowl, combine beet juice, vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt.
Mix well. Cover and refrigerate for several days. Makes 12 pickled eggs.
Put the peeled hardboiled eggs in the large jar.
Boil the remaining ingredients together for 5 minutes.
Pour over the eggs in the jar.
Cover; leave on counter overnight.
Keeps in refrigerator for weeks, in theory.
In reality, if you love pickled eggs, these will disappear.
ote: I did modify the recipe slightly buy sauteing some onions
boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.
Put peeled eggs in a 2 1/2 quart jar.
We used a clean leftover dill pickle jar.
If you use more eggs you will need a bigger jar.
Boil all ingredients (except eggs, of course) for 15 minutes.
Pour hot mixture over eggs until eggs are covered.
Add hot water to jar to fill if needed.
Marinate in refrigerator for 1 week before using.
The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
We didn't do that so I can't attest to it's results.
Boil eggs. Peel and put in large jar. Sun tea jug works great. Boil water, sugar, vinegar and pickling spice for 5 minutes. In a sun tea jug, pour beets in jug. Add peeled, boiled eggs. Pour boiled mixture over beets and eggs. Eggs should be pickled in 3 days.
Arrange eggs in a glass jar; simmer remaining ingredients for 15 minutes.
Pour over eggs and cover.
Chill for 24 hours.
Will keep indefinitely in refrigerator.
May make 1/2 of recipe if too much.
Place eggs in a medium saucepan and
To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel then place in a wide neck jar.
Bring vinegar, 2/3 cup water, sugar, salt, bay leaf, peppercorns and cinnamon to a boil. Pour over eggs and let cool. Store in the refrigerator.
rom heat. Cover and let eggs stand in hot water for
ell.
Stir corn, buttermilk, eggs, and bacon into the cornmeal
Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.
Cook eggs in simmering water for 15 minutes.
Place eggs in cold water and remove shells.
Pack into sterilized jars.
In a kettle combine vinegar, spices and sugar.
Bring to boil, reduce heat and simmer for 5 minutes.
Pour hot liquid over hard boiled eggs.
Place lid on jar and store in refrigerator when cooled.
Use within a month.