15+ Mouthwatering St. Patrick's Day Appies for your Big Party Tray!
St. Patrick's Day is a time to celebrate Irish culture and traditions, and what better...
Pickled Eggs
Recipe: #762
October 18, 2011
Categories: Snacks, Eggs, Beet, Appetizers, Baby Shower, Brunch, Christmas, Game/Sports Day Marinate, Gluten-Free, High Protein, Kosher, Non-Dairy, Vegetarian, more
"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 touch them. My grandmother taught me to make these, and I also watched my Mom make them. Prep time does not include the time it takes to boil the eggs."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (117.3 g)
- Calories 143.6
- Total Fat - 5.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 208.3 mg
- Sodium - 167 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 0.7 g
- Sugars - 14.1 g
- Protein - 7.5 g
- Calcium - 40.5 mg
- Iron - 1.3 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Step by Step Method
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*
Tips
No special items needed.
9 Reviews
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