Rosy Pickled Eggs Food

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

Ingredients

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

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

Ingredients

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.

SUPER EASY PICKLED EGGS

Super Easy Pickled Eggs image

Tasty pickled eggs that are easy to assemble in half an hour with only 4 ingredients! Learned from my friend Simone. They must be stored in the fridge at all times - this is not a canning recipe.

Provided by EGull

Categories Lunch/Snacks

Time 30m

Yield 12 eggs

Number Of Ingredients 4

Ingredients

1 dozen egg
1 cup white vinegar
1 cup granulated sugar
1/2 tablespoon pickling spices

Steps:

Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).

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