EASY PICKLED EGGS (NO CANNING REQUIRED)
Steps:
- Place all ingredients except eggs, garlic, and dill in a saucepan.
- Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
- Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
- Pour the liquid over the eggs and seal the jar.
- Refrigerate at least 3-4 days before eating (1 week is best).
Nutrition Facts : Calories 82 kcal, Carbohydrate 2 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 egg, UnsaturatedFat 3 g
PICKLED EGGS WITH BEETS
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
Time 10m
Yield 12 servings.
Number Of Ingredients 5
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, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
QUICK PICKLED EGGS AND BEETS
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.
Provided by Cathy Swanson
Categories Appetizers and Snacks Pickled Egg Recipes
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g
EASY PICKLED EGGS
Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.
Provided by Robin
Categories Appetizers and Snacks Pickled Egg Recipes
Time P1DT12m
Yield 24
Number Of Ingredients 3
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
- Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g
PICKLED EGGS AND BEETS
I grow beets to make this. Tasty eaten alone, or as part of a garden salad.
Provided by Wes
Time P1DT1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.
- Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.
- Remove beets from boiling water and rinse. Set aside to cool.
- Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.
- Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 37.5 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.6 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 240.5 mg, Sugar 33.8 g
SIMPLE PICKLED EGGS & BEETS
This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks.
Provided by Manda
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
- Let cool In large container, combine beets, eggs, and onions.
- Pour vinegar mixture over all and mix to combine.
- Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
PICKLED EGGS
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Provided by wildheart
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
PICKELED EGGS WITHOUT THE BEETS
went searching to find this for another member. I am not much for pickled eggs beets or no beets but here ya go lol http://www.homeandgardenideas.com/food-recipes/german/appetizers-german/recipe-for-german-pickled-eggs
Provided by Deneece Gursky @Smokeygirlxo
Categories Eggs
Number Of Ingredients 1
Steps:
- Mix your vinegar, sugar, water, prepared mustard, salt, celery seed, mustard seed and cloves in a large saucepan. Let it boil and then lower the heat so that it simmers for about 10 minutes. Remove from the stove and allow the mixture to cool. Get a large, glass jar with a lid, and put your eggs and onions inside. Pour in the vinegar mixture until the eggs are completely covered. Close the jar, and place it in the refrigerator to chill overnight (or at least for 8 hours). These will last in the refrigerator for a week.
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