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Results 101 - 110 of 359 for pickling eggs
101. GARLIC PICKLED EGGS
Pack eggs in 4 (1 pint) jars ... minutes. Strain the hot vinegar over the eggs. Seal. Process in boiling water bath 10 minutes. Makes 4 pints.
Combine first 6 ingredients in ... Will keep for several weeks. If you use eggs, hard boil first and when cool, peel and layer the same as above.
103. PICKLED EGGS
Blend mustard with vinegar, water, ... over onions and eggs. Cover. Refrigerate at least ... serving. Will keep 3 weeks stored in refrigerator.
104. PICKLED EGGS
Put eggs in quart jar. In large ... and let stand for 2 weeks. Keep in refrigerator after opening. Beet juice can be added for the pink color.
In saucepan, boil young beets ... cinnamon and cloves. Let beets stand in mixture for several days. Remove beets and add eggs. Let stand for 2 days.
Mix together mustard, sugar, salt, ... cool. Then add eggs and refrigerate overnight. Shake container ... pick up deep pink tint of beet juice.
107. PICKLED EGGS
In saucepan, blend mustard with ... over onions and eggs. Cover; refrigerate overnight. Serve on relish tray or as a salad. Makes 12 pickled eggs.
Place peeled eggs and beets in a jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs ... refrigerate at least 3 days.
Shell eggs and set aside. Drain beet ... Pour in hot pickling liquid. Cover and cool to ... about 75 calories per serving, about 6 grams of fat.
110. PICKLED EGGS
Boil eggs, mix all ingredients. Place in container and let stand several days.
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