Pickled Eggs?

Question

How do you make pickled eggs?

Answer 1

hard boil eggs 10 mins put them in a clean jar shell and all cover with white vinegar wait about 1 week shell will have disintegrated and there ready to eat

Answer 2

lHere is the way I have done it and it works out well. Get a couple of jars of pickled beets with onions. Eat the beets and save the pickling juice. Boil enough eggs to fill the beet jars. After shelling the hardboied eggs insert into the beet/onion pickling juice and refrigerate. In about 4 - 7 days you will have great flavored pickled eggs that are the color of purple East eggs. The longer you pickle, the deeper the purple color goes inside the eggs. Makes for a nice looking flavorful conversation starter too!

Answer 3

Simple method it just to buy pickled beets at the store and place the contents of the pickled beet container and a few peeled hardboiled eggs in a larger container. You can add a little vinegar if the juice isn't sour enough for you. I place them in the fridge and in about a week I have great pickled eggs. I do turn them over every now and then during the week to make sure they all get exposed to the juice.

Answer 4

Yummy,, I just boil up a dozen eggs , when cooled, peel off the shell and place them in a jar of pickle juice that I kept after eating the pickles. Place in refrigerator for 3 or 4 days,, I suppose it could be longer if you can hold out that long,, I never could! But the longer you do the better the taste.

Answer 5

Dill Pickled Eggs

none


3 dozen Hard Boiled Eggs


2 large Bunc Fresh Dill; roughly
chopped
2 large Jars -- Generic Dill Spears


2 large Yellow Onions; sliced into
rings
1 large Green Pepper; sliced into
rings
2 large Sweet Red Peppers; sliced
into rings
1 quart Cider Vinegar
1 quart Bottled Water Spring Water>
1 small Hand Whole Cloves


Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for 45
minutes to one hour Place eggs, vegetable slices and pickle spears
into large glass or hard plastic container . Strain liquid mixture
through a pasta collander and pour liquid over eggs and vegetables.
Let sit for 24-36 hours at >>room temperature<< The eggs will be a
very, very bright yellow and have a wonderful dill flavor the whole
way through. The vegetables and pickles will have a dill flavor never
before experienced -- and can be eaten separately or used as a
complimentary garnish.


PICKLED REDBEET EGGS
MAKES 1 DOZEN EGGS

INGREDIENTS


2/3 cups sugar
1 teaspoon salt
1/2 cup cider vinegar
3/4 cup redbeet juices, reserved from canned beets
12 hardcooked eggs, peeled
1 14 to 16-ounce can sliced redbeets, drained and liquid reserved
Mix together sugar, salt, vinegar and juice until sugar is dissolved.
Place eggs, redbeets in large container. Pour dressing over eggs.
Refrigerate overnight. To serve, cut eggs in halves, quarters or
slices.


Note: This is the same dressing used for Cucumber Slices. As with the
cucumbers, the pickled eggs will keep in the refrigerator for at least
2 weeks. Use the leftover dressing and redbeets for another batch of
eggs, adding more vinegar as needed. Recipe can be halved or doubled.
Freshly cooked redbeets and their cooking liquid can be substituted
for canned redbeets.

Answer 6

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

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, and garlic. Cover tightly and refrigerate, turning occasionally, at least 8 hours and up to 24 hours.

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

Answer 7

Hard boiled eggs that are deshelled and rinsed put in a glass jar with pickling vinegar and pickling spice - leave for at least a week, longer if you REALLY want to pucker up. Make sure they stay refridgerated.

Answer 8

Thanks for asking this question, I don't have a recipe but am gonna use some of your postings, it will save me asking the question again some other time! Enjoy the eggs, I like the beetroot juice suggestion.

Answer 9

Ewwwwww! Sorry, they are so very icky!!!