nion rings and eggs, simmer for 10 mins. Remove eggs, while retaining broth
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.
Put any amount of eggs in a pot.
Cover
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.
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.
Hard-boil 4 of the eggs by covering in cold water,
Shell eggs.
Boil vinegar and add seasonings.
Pour vinegar mixture in glass jar and drop in eggs.
Cover, but don't tighten lid until mixture is cool.
Let stand 10 days.
Cocktail onions, beets and beet juice may be used for pink eggs.
For the yellow food dye: Bring
FOR THE EGGS:.
In a non-stick
Layer the eggs with the onion in a 2 quart jar to within 1\" of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
Make sure the eggs are completely covered.
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.
Heat brine ingredients to boiling. Pour over beets and let stand six hours.
Add hardboiled eggs and let stand in refrigerator for up to one week. Assuming you can wait that long. I can't. I start snitching them the day after they're put in the fridge.
et this sit and drain for about 30 minutes.
Squeeze
Cover eggs with water in a large
Place hard boiled and peeled eggs into a large sterilized glass jar.
In large saucepan, combine vinegar, water, chili sauce, garlic cloves, red pepper flakes and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Pour brine over eggs in the glass jar. Seal with lid. Let cool to room temperature and then transfer to the refrigerator and let pickle for at least 10 days (2 weeks is better), stirring once daily.
If you have a large enough jar, you can use 3 dozen eggs instead of 2. There is plenty of brine for it.
Boil the eggs for 8-10 minutes;let them completely cool and then peel.
Place eggs in a large sanitized glass jar.
Combine the remaining ingredients and boil the brine for 5 minutes.
Allow the brine to cool for a bit and then pour over the eggs.
Cover tightly and let stand for 5- 7 days before using.
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.
Eggs: cover 24 eggs with cold water and bring