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 ROSY PICKLED EGGS



MOM'S ROSY PICKLED EGGS image

Categories     Egg     Marinate     Low Carb

Yield 1 Gallon

Number Of Ingredients 8

5 Cups Water
4 Cups Vinegar
4 fresh red beets, peeled
1 Head Garlic Cloves peeled
5 Bay Leaves
2 Tbsp pickling spices
28 Peeled hard cooked eggs
1 large white onion cut into rings

Steps:

  • In medium sauce pot add water and bring to a boil. Reduce to simmer and add beets. Simmer beets for 45 minutes until softened. Reserve 4 cups of beet cooking juice/water add to a separate bowl. Add vinegar and salt to beet juice and stir to combine. Using your one gallon container, add a layer of sliced beets, onions, a few cloves of garlic, and one tablespoon of the pickling spice to the bottom of the jar. Add as many eggs as will fit in one layer. Continue layering remaining ingredients until you reach the top of the jar. Fill the jar to the top with vinegar water mixture. Close the lid on the jar and place in the refrigerator for at least 4 days.

PICKLED EGGS I



Pickled Eggs I image

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

Provided by Allrecipes Member

Categories     Pickled Eggs

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

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