15+ Mouthwatering St. Patrick's Day Appies for your Big Party Tray!
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October 18, 2011
"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."
Combine the first 6 ingredients in large saucepan.
Bring to a boil to dissolve sugar.
Place peeled eggs in a large container and pour beets and pickling juice over them.
Refrigerate at least 24 hours before serving -- the longer the beets and eggs "pickle" the better they will be.
*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.
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*