Pickled Eggs 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 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 recipe yields 24 servings

Metric US

I've Tried It

Ingredients

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1 1/2 cups granulated sugar
2 cups vinegar (I use cider vinegar)
1 cup water
5 to 6 tablespoons pickling spices (with bay leaves - see note)

3/4 teaspoon salt
2 cans (15 ounce) beets (including juice)
24 large eggs (hard-boiled, peeled)

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*