How do you make pickled eggs?

Answer 1

12 Eggs
1 tablespoon Salt
2 cups White vinegar
1 cup Cold water
1 tablespoon Mixed whole spices (in garni bag)
PREPARATION:
Put eggs and salt in cold water and bring to the boil. Turn off heat and let stand for five minutes. Drain. Place eggs in cold water and peel. Let eggs stand until cold. Mix together the remaining ingredients.
Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating .

Answer 2

Pickled Eggs and Beets
Prep Time: 30 minutes Inactive Prep Time: 24 minutes
Cook Time: 1 hour 30 minutes
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

Preheat the oven to 350 degrees F.
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.

:)

Answer 3

~*~Pickled Eggs

12 hard boiled eggs
1 1/2 cup white vinegar
1 cup sugar
1 onion, thinly sliced
1 1/2 teaspoon salt

Peel and drop eggs into a quart jar. Place vinegar, salt, and sugar in a saucepan. Simmer 5 min. Meanwhile slice onion and place in the jar on top of the eggs. Pour pickling solution over the eggs. Cool, cover, and refrigerate 1 week. Serve with crackers.

Answer 4

I have one son who use to love them.
All I did was to use the sweet pickle juice from a jar of pickles.
Boil some eggs, add them into the jar and refridgerate for a few days.
I imagine you can find some recipts in some canning cook books which would work the same way.

Answer 5

Salty Eggs
18 raw eggs
1 jar with lid to fit the eggs
Salt water to cover the eggs with 2 inches over

Put eggs in jar and pour water over the eggs and there should be 2 inches of water over the eggs. Put in a dark and cool place, not the refrigerator, for six weeks to two months.

Answer 6

here are yellow picled eggs....

INGREDIENTS
12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf
DIRECTIONS
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

here are the purple ones...from beet juice...

INGREDIENTS
1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1/4 cup white sugar
1/2 cup vinegar
DIRECTIONS
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Answer 7

Oh my gosh I love these. The easiest way, unless you make your own brine, Is to drain part of the juice off of a jar of dill pickles, hard boil your eggs, peel them, and immerse them in the pickle juice. They will need to ripen for about 1-2 weeks before they are ready to eat, but they are too good. If you do make your own brine do the same thing with your homemade brew. Good Luck and Enjoy

Answer 8

There are a couple of different ways I use. The one I prefer is to use the juice from pickled beets. I just soak hard-boiled eggs in the leftover juice for a couple of days. It turns them bright red, but they are seasoned and taste really good.
The other way is to just soak them in vinegar, any type should work. Experiment with different types and different seasonings for what you prefer.

Answer 9

just boiled eggs and vingar. if you want red eggs add beets or a drop of red food coloring. or if you have an empty jar of pickle juice you cand add eggs to that. i think it takes a couple of days for them to pickle

Answer 10

easy way

When you have a jar of empty dill pickles...boil some eggs and throw them in...add enough vinegar to cover...let sit in fridge 2 or more weeks