Pickled Eggs Recipes (2024)

March 20, 2012

This is a recipe that has been in the family for at least 90 years. My grandmother prepared pickled eggs for an Easter dish every year; when she was unable to prepare them, my mother learned and prepared them. From a family of five I was the one that has been carrying on the tradition. It is delicious with most any dish served at an Easter lunch or dinner. Slightly spicy and a pretty red color.

Ingredients:

• 1 dozen eggs you have had on hand 7 to 10 days
• 1 jar or can of beets, sliced, quartered, or whole
• 1 3/4 cups white vinegar
• 1 cup sugar
• 1 Tbsp. whole allspice
• 1 stick cinnamon, halved
• Red food coloring, optional

Directions:

Place eggs into saucepan and cover 1 inch above eggs with cold water. Place on stove and bring to boil at least 1 minute. Place lid onto pan and remove from the burner and allow to stand 15 to 18 minutes.

This keeps the yolks from turning dark.

Drain and run cold water over them. Shake eggs in pan bumping the sides of pan and together and begin peeling them immediately.Place into glass jar or plastic container that has good lid.

While eggs are cooling prepare syrup mixture for the eggs.

Bring the beets, vinegar, sugar and spices to boil and stir until sugar is dissolved. Reduce heat and simmer 5 minutes. I like to add a few drops of red food coloring at this point.

Pour hot mixture over eggs and cover tightly. Allow to cool to room temperature. Refrigerate to blend flavors. I usually make them Tuesday or Wednesday before Easter Sunday.

Using slotted spoon we dip them out of liquid and place into pickle dish to serve.

Servings:12

Prep Time:Approximately 40 minutes plus 2 or 3 days to blend flavors.

Cooking Time:1 minute plus 18 minutes to complete cooking of eggs.

Source: This is recipe from my grandmother handed down and tweaked a little by each person.

By Marie G W. from Hardy, VA

September 25, 2009

coville123
Silver Post Medal for All Time! 433Posts

November 26, 2011

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April 17, 2012

When I buy 'pickled asparagus spears' (from Costco), after I am finished w/them, I plunk a few (4-5) hard boiled eggs in the brine, let sit for 4-5 days and walah!
M Summers

Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe below is to:

Bring all the ingredients, except the eggs, to a boil.

Reduce the heat and simmer for 5 minutes.

Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sanitized quart jar (or other similar size container which can be closed tightly).

There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

June 30, 2008

I am looking for a recipe that's called 28 days pickled eggs.

Darlene from MS

I did a search and found lots of references to pickled eggs, especially quail eggs, but none to 28 days. Try recipe.com, allrecipes.com, and the like.

I boil eggs & drop them in leftover pickled beet juice. YUMMY!

October 1, 2009

While trying (in vain) to find this recipe for you on google, I did find an interesting site called: 'uncle phaedrus consulting detective and finder of lost recipes' at hungrybrowser.com. Too cute! Actually the site finds all sorts of things like albums, trivia, video tapes - you wouldn't believe it! Good luck on finding your recipe; maybe uncle phaedrus can help.

September 25, 2009