Grandmas Pickled Eggs Recipes

GRANDMA'S PICKLED EGGS

Grandma's Pickled Eggs image

Calling all pickle lovers! Grandma's Pickled Eggs are a cinch to make and they don't require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate. Be sure to read my helpful hints for perfect hard boiled eggs.

Provided by Beth Pierce

Categories Eggs

Time 35m

Number Of Ingredients 11

Ingredients

12 large eggs hard boiled and peeled
2 c white vinegar
1 c rice vinegar
1 c water
2 Tbsp pickling spices
1 tsp dill seed
1 tsp coarse salt
10 black peppercorns
1 sweet onion thinly sliced
3 sprigs fresh dill
2 garlic cloves

Steps:

1. Place the peeled eggs in mason jars or tall cover-able container.
2. Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
3. Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.

CLASSIC PICKLED EGGS

Classic Pickled Eggs image

This is a classic recipe for pickled eggs.

Provided by Rod

Categories Appetizers and Snacks Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6

Ingredients

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g

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