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Pickled Eggs

Here's how you make Pickled Eggs
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  • Servings: 24
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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*

We hope you enjoy this recipe!

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