I want to make massive quantities of pickled eggs...?

Question

I want to make massive quantities of pickled eggs with fresh beets.
I want them to be good for a long time. I don't want them to get rubbery. Can you help me?

thanks, but i have recipes.

i want to know how to kepp them for a long time.

ie 2 months or more if possible.

Answer 1

PICKLED EGGS

2 cans whole small beets
1 doz. hard cooked eggs, peeled
Beet juice
1 c. cider vinegar
1/4 c. water
1 c. sugar
1 tsp. salt
4 whole cloves or 1/8 tsp. ground cloves

Cook beet juice, vinegar, water, sugar, salt and cloves to boiling point. Reduce heat and cook slowly for 5 minutes. In large jar, put eggs in bottom and beets on top. Then pour hot pickling liquid over both. Cool, cover and refrigerate.

Answer 2

Try this!

Pickled Eggs and Beets

1 pound red beets, stems and leaves removed
1 cup apple cider vinegar
1/2 cup granulated sugar
1/2 teaspoon whole black peppercorns
1/8 teaspoon pickling spice
6 large hard-boiled eggs, peeled
1 small yellow onion, peeled and sliced
2 cloves garlic, peeled and smashed
Fresh dill sprigs, garnish
Sliced French bread, as an accompaniment

Preheat the oven to 350ºF.

Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.

In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.

To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.

Answer 3

SWEET PICKLED EGGS AND BEETS

beets
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar
1 medium onion (cut into rings)

Boil eggs, cool and shell.

Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.

Reduce heat and add vinegar and brown sugar.

Allow to simmer until brown sugar has dissolved.

Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.