EASY PICKLED EGGS (NO CANNING REQUIRED)
Steps:
- Place all ingredients except eggs, garlic, and dill in a saucepan.
- Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
- Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
- Pour the liquid over the eggs and seal the jar.
- Refrigerate at least 3-4 days before eating (1 week is best).
Nutrition Facts : Calories 82 kcal, Carbohydrate 2 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 egg, UnsaturatedFat 3 g
QUICK PICKLED EGGS AND BEETS
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.
Provided by Cathy Swanson
Categories Appetizers and Snacks Pickled Egg Recipes
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place egg in a saucepan 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 eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g
PICKLED RED BEET EGGS
My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Provided by GOURMETFOX
Categories Appetizers and Snacks Pickled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Nutrition Facts : Calories 108 calories, Carbohydrate 8.1 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 112.4 mg, Sugar 7.2 g
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
PICKLED EGGS
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Provided by wildheart
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
PICKELED EGGS WITHOUT THE BEETS
went searching to find this for another member. I am not much for pickled eggs beets or no beets but here ya go lol http://www.homeandgardenideas.com/food-recipes/german/appetizers-german/recipe-for-german-pickled-eggs
Provided by Deneece Gursky @Smokeygirlxo
Categories Eggs
Number Of Ingredients 1
Steps:
- Mix your vinegar, sugar, water, prepared mustard, salt, celery seed, mustard seed and cloves in a large saucepan. Let it boil and then lower the heat so that it simmers for about 10 minutes. Remove from the stove and allow the mixture to cool. Get a large, glass jar with a lid, and put your eggs and onions inside. Pour in the vinegar mixture until the eggs are completely covered. Close the jar, and place it in the refrigerator to chill overnight (or at least for 8 hours). These will last in the refrigerator for a week.
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- Transfer to the refrigerator and leave to sit for at least 2 days until ready to eat. If you can, waiting 1 week is best.
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