PICKLING EGGS RECIPES RECIPES

Name: Pickled Eggs with Beets
Prep time: 10 min
Total time: 10 min
Yield: 12 servings.
Ingredients: 2 cans (15 ounces each) whole beets; 12 hard-boiled large eggs, peeled; 1 cup sugar; 1 cup water; 1 cup cider vinegar

PICKLED EGGS WITH BEETS RECIPE: HOW TO MAKE IT

Pickled Eggs with Beets Recipe: How to Make It image

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

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 5

Ingredients

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

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, FatContent 5g fat (2g saturated fat), CholesterolContent 212mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 23g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

SUPER EASY PICKLED EGGS RECIPE - FOOD.COM

Super Easy Pickled Eggs Recipe - Food.com image

Tasty pickled eggs that are easy to assemble in half an hour with only 4 ingredients! Learned from my friend Simone. They must be stored in the fridge at all times - this is not a canning recipe.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 12 eggs

Number Of Ingredients 4

Ingredients

1 dozen egg
1 cup white vinegar
1 cup granulated sugar
1/2 tablespoon pickling spices

Steps:

Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).

Nutrition Facts : Calories 133.4, FatContent 4.4, SaturatedFatContent 1.4, CholesterolContent 186.1, SodiumContent 62.6, CarbohydrateContent 17.2, FiberContent 0, SugarContent 17.1, ProteinContent 5.5

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