Paula Deen Pickled Eggs Recipes

PICKLED EGGS WITH BEETS

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.

PERFECT PICKLED EGGS

Steps:

• Put peeled, cooled eggs in a sterilized quart glass jar,set aside.
• Boil all ingredients for 5 minutes , until onions are translucent.Let cool for a few minutes, then pour over your eggs.Secure lid and chill, will last a month, but if you're like me they'll be gone before that. Eggs usually take a few days to really get pickled all the way through, but are good the next day.
• I use the beet juice from a regular can of sliced beets. I hate beets, but really, you will not taste, a hint of beet. But boy, does it give a pretty color, and flavor.

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.