This is a recipe that has been in the family for at least 90 years. My grandmother prepared pickled eggs for an Easter dish every year; when she was unable to prepare them, my mother learned and prepared them. From a family of five I was the one that has been carrying on the tradition. It is delicious with most any dish served at an Easter lunch or dinner. Slightly spicy and a pretty red color.
Place eggs into saucepan and cover 1 inch above eggs with cold water. Place on stove and bring to boil at least 1 minute. Place lid onto pan and remove from the burner and allow to stand 15 to 18 minutes.
This keeps the yolks from turning dark.
Drain and run cold water over them. Shake eggs in pan bumping the sides of pan and together and begin peeling them immediately. Place into glass jar or plastic container that has good lid.
While eggs are cooling prepare syrup mixture for the eggs.
Bring the beets, vinegar, sugar and spices to boil and stir until sugar is dissolved. Reduce heat and simmer 5 minutes. I like to add a few drops of red food coloring at this point.
Pour hot mixture over eggs and cover tightly. Allow to cool to room temperature. Refrigerate to blend flavors. I usually make them Tuesday or Wednesday before Easter Sunday.
Using slotted spoon we dip them out of liquid and place into pickle dish to serve.
Source: This is recipe from my grandmother handed down and tweaked a little by each person.
By Marie G W. from Hardy, VA
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
How do I can pickled eggs?
By Kim M.
When I buy 'pickled asparagus spears' (from Costco), after I am finished w/them, I plunk a few (4-5) hard boiled eggs in the brine, let sit for 4-5 days and walah!
Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe below is to:
Bring all the ingredients, except the eggs, to a boil.
Reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sanitized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
I am looking for a recipe that's called 28 days pickled eggs.
Darlene from MS
I did a search and found lots of references to pickled eggs, especially quail eggs, but none to 28 days. Try recipe.com, allrecipes.com, and the like.
I boil eggs & drop them in leftover pickled beet juice. YUMMY!
I am looking for pickled egg recipe. I do believe it is called "The 24 Day Pickled Eggs". You let the eggs pickle for 24 days. I can not remember what goes in them.
By darlene from Carriere, MS
While trying (in vain) to find this recipe for you on google, I did find an interesting site called: 'uncle phaedrus consulting detective and finder of lost recipes' at hungrybrowser.com. Too cute! Actually the site finds all sorts of things like albums, trivia, video tapes - you wouldn't believe it! Good luck on finding your recipe; maybe uncle phaedrus can help.
