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.
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.
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.
Mix together the pickled beets, vinegar, sugar and salt. Bring to a boil.
Pour over the hard-boiled eggs.
Refrigerate.
Add vinegar and
sugar\tto
red
beets in large bowl or glass jar.
Stir\tuntil
sugar
is dissolved.
Add hard-boiled eggs and refrigerate at least 3 or 4 days.
oil. Add onion rings and eggs, simmer for 10 mins. Remove
Hard boil 8 eggs. The best method I've found is
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.
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.
hen place the shelled, whole eggs in on top of the
e easily inserted into a beet, 35 to 40 minutes. Set
Mix together sugar, salt, spices, vinegar, beets, beet juice and onion in skillet.
Cook over moderate heat until mixture boils, then reduce heat and simmer, uncovered, 3 to 4 minutes. Remove from heat and let stand until warm.
Pack eggs into wide-mouthed jar.
Pour warm mixture over eggs, gently pushing eggs into liquid.
Store tightly covered in refrigerator 2 to 3 days before using.
Will keep 2 to 3 weeks in refrigerator.
Use in salads or whole.
estle.
Bring water, vinegar, beet, shallot, sugar, bay leaf, and
Put eggs in a quart jar.
Mix together beet juice, vinegar, bay leaf, cloves, salt and garlic.
Heat, but do not boil.
Add to eggs in jar.
Store in refrigerator at least 24 hours.
Pack the eggs in two quart jars.
Combine beet juice, vinegar and spices in a saucepan and simmer 10 minutes.
Pour over eggs; seal.
Let cool and chill.
Refrigerate for a few days to allow flavors to permeate the eggs.
Makes 16 pickled eggs.
Hard-cook eggs; boil for 10 minutes and peel eggs.
Pour beet juice into measuring cup.
Place beets and eggs into container. Measure equal amounts of vinegar and sugar to beet juice.
Combine beet juice, vinegar and sugar in saucepan.
Heat over medium heat, stirring constantly, until sugar is dissolved.
Pour liquids over the beets and eggs.
Let stand at room temperature for several hours, then store in refrigerator for several days.
To serve, place on egg tray or other serving dish.
uice.
Combine 1 cup beet juice, sugar, vinegar, cloves, salt
Bring beet juice, white vinegar and sugar to a boil.
Cool before adding beets and eggs.
Start eggs with cold water.
Bring to a rolling boil.
Turn stove off and let eggs set in water for 20 minutes.
Run cold water over eggs and peel.
Eggs will pickle overnight.
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.