Pickled Eggs With Beets And Hot Cherry Peppers Recipes

PICKLED EGGS WITH BEETS AND HOT CHERRY PEPPERS

Steps:

• Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.

PICKLED HOT CHERRY PEPPERS

Steps:

• Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
• Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

PICKLED EGGS AND BEETS

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. Place eggs in a large plastic container or jarPour over eggs. Cover, and chill for 3 days.

PICKLED EGGS WITH BEETS

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.

QUICK PICKLED EGGS AND BEETS

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.

PICKLED EGGS AND BEETS

Steps:

• Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.
• Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.
• Remove beets from boiling water and rinse. Set aside to cool.
• Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.
• Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.

BEET-PICKLED EGGS

Steps:

• In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
• Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
• Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
• Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

PICKLED EGGS, BEETS AND ONIONS

Steps:

• Place the eggs, sliced onions, and beets in a large jar. Set aside.
• In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
• Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
• Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.