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.

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

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