Moms Rosy Pickled Eggs Recipes

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ROSY PICKLED EGGS



Rosy Pickled Eggs image

This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.

Provided by LadyAngel1124

Categories     Pennsylvania Dutch

Time 5m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

4 cups water
1 (16 ounce) jar pickled beets, with juice
1 cup vinegar
1/2 cup sugar
1 medium bay leaf
2 teaspoons pickling spices
1/2 teaspoon salt
12 hard-boiled eggs

Steps:

  • Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
  • Add the eggs, and refrigerate for several days.

PICKLED EGGS I



Pickled Eggs I image

Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.

Provided by Wendy

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P7DT10m

Yield 12

Number Of Ingredients 10

1 (15 ounce) can pickled beets, juice only
1 cup white vinegar
2 ½ cups water
½ cup red wine
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
½ teaspoon salt
12 hard boiled eggs, shells removed
1 onion, chopped

Steps:

  • Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
  • Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 7.3 g, Cholesterol 186 mg, Fat 5 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 1.6 g, Sodium 260.1 mg, Sugar 0.8 g

MOM'S PICKLED EGGS



Mom's Pickled Eggs image

Make and share this Mom's Pickled Eggs recipe from Food.com.

Provided by Lori 13

Time P3DT30m

Yield 12 serving(s)

Number Of Ingredients 9

1 bunch beet
12 eggs
1 garlic clove (minced)
2 onions (sliced thin)
2 cups white vinegar
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 cinnamon stick

Steps:

  • Boil beets until tender.
  • Hard boil eggs.
  • Let both cool.
  • Peel.
  • Slice beets.
  • Place in a bowl with the eggs, garlic and onions.
  • Bring the vinegar, sugar, salt, pepper and cinnamon to a boil.
  • Pour over egg mix.
  • Let cool. Cover. Chill at least 72 hours.

Nutrition Facts : Calories 154.7, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 169.5, Carbohydrate 19.4, Fiber 0.3, Sugar 18, Protein 6.5

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

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

MAMA'S BEST PICKLED EGGS



Mama's Best Pickled Eggs image

Pickled eggs are a great dish served at tailgate parties, family reunions, picnics, or office potluck. These make good food gifts too. The cook time is an approximate time for the canning process.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 58m

Yield 12 Eggs

Number Of Ingredients 6

12 eggs
1 quart vinegar
6 cloves garlic
1 tablespoon white peppercorns
1 tablespoon allspice berry
1 -3 slice fresh gingerroot

Steps:

  • Place eggs in saucepan and cover with water.
  • When water begins to boil, remove from heat and cover.
  • Let eggs sit in hot water for 18 minutes.
  • Cool in cold water and peel.
  • In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
  • Simmer for 10 minutes.
  • Place eggs in sterilized jars.
  • Pour vinegar mixture over eggs.
  • (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
  • Water should cover jars with at least 1-inch of water above tops of jars.
  • Bring water to a boil; cover and boil for 10 minutes.
  • Remove jars and cool.
  • Check seals.
  • Store about one month before opening.

EMILY'S PICKLED EGGS



Emily's Pickled Eggs image

This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

Provided by Cheryl

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P3DT35m

Yield 12

Number Of Ingredients 7

12 eggs
1 cup white vinegar
½ cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 onion, sliced
5 black peppercorns

Steps:

  • Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
  • In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g

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