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Pickled Eggs
Created by: Bobbie |  Contact This Member
Recipe # 2515
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Recipe Categories: Side Dish | Eggs |  Also
Photo 3001
photo by QueenBea
A little bit about this recipe...
Pickled eggs . . . . either you love em' or you hate em'!!!! I always know when I prepare a jar full they are mine, ALL mine. Hubby wouldn't dare to...
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Photo 3001
photo by QueenBea

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Prep Time

15 Minutes

Cook Time

20 Minutes

Servings

24

Ingredients

1 1/2 cups sugar

2 cups vinegar (I use cider vinegar)

1 cup water

5-6 tablespoons pickling spices with bay leaves (see note)

3/4 teaspoon salt

2 (15 ounce) cans beets, including juice

2 dozen hard-boiled eggs, peeled

How To Make This Recipe

Step
1
 Combine the first 6 ingredients in large saucepan.
Step
2
 Bring to a boil to dissolve sugar.
Step
3
 Place peeled eggs in a large container and pour beets and pickling juice over them.
Step
4
 Refrigerate at least 24 hours before serving -- the longer the beets and eggs "pickle" the better they will be.
Step
5
 NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets, do not discard it.
Step
6
 NOTE 2: I like to use an old gallon pickle jar that I've kept just for these eggs -- they do best in a container that is on the "deeper" side rather than a shallow dish.

Reviews

Comments

5
On March 25, 2012 Sugar_kins said:
yummmmmm these went like hotcakes at my house, I tryed to leave them for at least a week but no way most of the eggs got gobbled up, I must say they g  Read More..
5
On December 11, 2011 brandy_girl said:
Hi Bobbie, I made you egss and really loved them, I used half white and cider vinegar and also added in a few cloves of whole garlic, these are THE BE  Read More..
5
On October 19, 2011 Kittencal said:
these eggs are amazing, I add a ton of garlic and also chili flakes, they must stay for at least a week but who can wait that long! awesomw recipe, th  Read More..
5
On October 19, 2011  said:
 EDIT
These are so addictive. I cannot go by the refrigerator without stopping to pick one out of the jar!!! Thanks so much for sharing this lovely recipe.
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