Waynes Pickled Eggs Recipes

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WAYNE'S PICKLED EGGS



Wayne's Pickled Eggs image

Make and share this Wayne's Pickled Eggs recipe from Food.com.

Provided by queenbeatrice

Categories     Very Low Carbs

Time 20m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 7

12 eggs, hard boiled and shelled
2 bay leaves
1 onion, sliced
2 garlic cloves, sliced
2 cups vinegar
1 cup water
1/2 tablespoon coarse salt

Steps:

  • Bring vinegar, water and salt to a boil; set aside.
  • Place bay leaves, sliced onions and garlic in bottom of jar.
  • Place eggs in jar.
  • Cover with boiled liquid mixture.
  • Rest until reaches room temperature.
  • Twist lid on jar and refrigerate at least 3 days before eating.

Nutrition Facts : Calories 85.3, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 362.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.8, Protein 6.4

DALE'S RED PICKLED EGGS



Dale's Red Pickled Eggs image

I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing!

Provided by Lennie

Categories     Lunch/Snacks

Time P1D

Yield 12 serving(s)

Number Of Ingredients 5

2/3 cup white sugar
1 teaspoon salt
1/2 cup apple cider vinegar
12 hardboiled eggs, peeled
1 (16 ounce) can sliced beets

Steps:

  • In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
  • In a larger glass bowl, place peeled eggs and beets.
  • Pour dressing over eggs.
  • Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
  • To serve, cut eggs into halves or quarters.

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