CANNED PICKLED EGGS RECIPE RECIPES

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SIMPLE PICKLED BEETS - CANNED RECIPE - FOOD.COM



Simple Pickled Beets - Canned Recipe - Food.com image

For salads, cut into julienne strips and sprinkle on top. These beets are a colorful and delicious side dish. I pack these in holiday gift baskets, and everyone enjoys receiving this delicious gift. I always double or triple the recipe and save at least a dozen jars for my family to enjoy throughout the year.

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 8 pints, 32 serving(s)

Number Of Ingredients 6

10 (14 1/2 ounce) cans sliced beets, drained
1 1/2 cups granulated sugar
2 cups distilled white vinegar, 5% acidity
3/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Put sugar, water, vinegar and spices in large pot.
  • Bring to boil.
  • Add drained beets to pot, cover, and return to boil.
  • Reduce heat and simmer for 5 minutes.
  • Pack beets in hot sterilized pint jars.
  • Pour hot liquid into jars, leaving 1/4-inch headroom.
  • Use a sterilized spoon handle to remove any air bubbles.
  • Seal with hot, sterilized lids.
  • Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
  • Cover, bring water bath to a boil and reduce heat to simmer.
  • Simmer in water bath for 30 minutes.
  • Remove jars from water and place on clean dish towel to cool.
  • When jars are completely cooled the lids should be slightly concave.
  • If any jars do not seal, refrigerate them.
  • Refrigerated, they will keep for several months.
  • Chill before serving.

Nutrition Facts : Calories 96.2, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 100.2, CarbohydrateContent 22.4, FiberContent 2.6, SugarContent 19.7, ProteinContent 2.2

HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE



How to Make Pickled Eggs - Practical Self Reliance image

Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.

Provided by Ashley Adamant

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 9

Number Of Ingredients 42

9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup beet juice (or beet cooking water)
1/2 small onion
2 Tbsp. sugar
2 Tbsp. salt
6-8 cloves
4-5 allspice berries
1 cinnamon stick
9-10 hard-boiled eggs, peeled
2 cups white vinegar
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. salt
1/2 cup sugar
1 tsp mustard seeds
1 tsp celery seed
1 tsp ground turmeric
9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. sugar
2 Tbsp. salt
1 tsp mustard seeds
1 tsp celery seed
1 tsp coriander seed
1 tsp dill seed
Fresh dill sprigs (if available)
9-10 hard-boiled eggs, peeled
1 1/2 cups white vinegar
1/2 cup water
2 Tbsp. salt
1 Tbsp. sugar
1 or 2 jalapenos, sliced
1/2 onion, sliced
3-4 garlic cloves
2-4 bay leaves
1 tsp coriander seeds
3-4 cloves
3-4 allspice berries

Steps:

  • Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
  • Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
  • Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
  • Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
  • Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
  • Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
  • Pickled eggs should last 3-4 months in the refrigerator.

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