I would like to know how to make pickled eggs.?

Answer 1

I just boil the eggs then peel them. I then get a jar of pickle juice, no pickles, and place the eggs in the jar and let sit in the fridge for a couple of days. There great!

Answer 2

12 eggs
1 (15 ounce) can pickled beets 1/4 cup sliced red onion (optional)

DIRECTIONS:
1. Place egg in a 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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
2. Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Answer 3

I agree that the red beet eggs are best. I make them often and I let them steep in the beet liquor for a week just to be sure they are the deepest red they can be. If you take them out sooner, you may end up with some pink, but the flavor is all through the eggs and it really is good stuff. This past July 4th, I made deviled eggs with these red beet eggs. The flavors were outrageous. To make them, just cut the eggs in half lengthwise and remove yolks to a mixing bowl. Place empty white halves on a platter or a deviled egg plate. To the yolks, add 1/2 cup mayonaise or Miracle Whip, 2 TBSP dry mustard, 2 TBSP sweet relish, 1 TBSP onion powder. Mix the yolk mixture thoroughly and replace into egg halves, mounding the filling up and using it all. When all eggs are full, garnish with a sprinkle of Paprika and a random scattering of parsley. I really hope you try the red beet eggs, they are so good!

Answer 4

Amish Pickled Eggs and Beets

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets


Boil first four ingredients gently for 5 minutes.
Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
To serve, cut eggs in half or quarters

Answer 5

Here is a recipe for folks who want to do it the old fashion way:

.
12 eggs
1 cup cider vinegar
1/2 cup water
2-3 whole garlic cloves
3 tablespoons pickling spices
5 tablespoons sugar
1 teaspoon salt
1 fresh red chili pepper (delete pepper for mild eggs)



Hard boil 12 large eggs and shell. Boil the other ingredients for 10 minutes and let cool. Place eggs in jar and pour vinegar mixture over the eggs. Let the eggs sit in the refrigerator for at least one week. Keep refrigerated until served.

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Answer 6

I am with titanium bird. I am originally from North Eastern Pennsylvania and red beet pickeled eggs are great!
I put a few raw onion slices in mine. And I make mine without the sugar and kosher salt. But I will add it to mine and try it when i make it. When I make my recipe I put in the hard boiled eggs same day and they are ready the next day. You don't have to let the juice sit for a week. If you have not tried pickled eggs this way at least try it once. These are very popular for our easter dinners. Yummy I think I will make some tomorrow!

Answer 7

Red beat eggs are a big thing in eastern Pennsylvania, dutch/german throw back... This is a family recipe, out of my head so the amounts are estmated, don't forget the sugar, that's key. Anyway.

Get a gallon jug, add about 1/3 white vinagar, 12 (shelled 12 min, hard boiled) eggs, 2 cans of whole red beats, with the juice and about a half a cup of sugar. Table spoon of kosher salt. Shake it up and let it sit in the fridge for a week (give it a shake now and then). Put a paper towel under it in the fridge, somehow it always leaks when you're taking out an egg or a beat now and then. :)

Enjoy!

Answer 8

PICKLED EGGS

2 tbsp mild mustard
2 c. cold water
2 c. white vinegar
1 c. sugar
1 tbsp salt
1 tbsp celery seed
6 whole cloves
2 med onions
12 hard cooked eggs

In saucepan blend mustard with a little vinegar, add remaining vinegar and next 6 ingredients. Heat to boiling, cover, simmer 10 mins. Cool pour over eggs. Cover and refrigerate overnight.
Serve as a salad these will keep 3 weeks in fridge after that time they will lose flavor and texture.

Answer 9

I've heard of people hard boiling them and then placing them to pickle in the "juice" left over from a jar of pickles. That's the easy way I suppose.

edit: oh yes, remove the shells!

Answer 10

NGREDIENTS:

* 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.