Pickled Eggs - Recipe

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PICKLED EGGS

This is an old family recipe.

A quantity of boiled beets, with their juice
1 cup beet juice and water 1 scant cup vinegar
1 scant cup sugar
Pinch salt
Quantity of peeled, hard-boiled eggs
pinch of cloves (optional)

Boil a quantity of beets until fork tender. Save juice! Slip off skins as soon as you can handle them. Slice 1/4-inch thickness into bowl. Add hot - 1 cup juice and water, 1 scant cup vinegar, 1 scant cup sugar, and pinch of salt.

Add a quantity of peeled, hard-boiled eggs, as warm as you can handle. Some a large pinch of cloves, if desired. Let sit in a cool place for a few hours or overnight. Refrigerate if keeping longer.

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recipe reviews
Pickled Eggs

· Sep 16 · #109281

Phyllis (Virginia) says:

When pickling eggs - before adding them to the brine, take a toothpick and punch a few holes into each egg. This helps the brine to penetrate. The longer they stay in the brine - the better they will be. Also: good chow chow brine makes excellent pickled eggs.

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