Sons Favorite Pickled Eggs Recipes

SON'S FAVORITE PICKLED EGGS

Steps:

• Pour the beet juice into a medium size pot. Stir in the brown sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pot over medium-high heat for 8 minutes, stirring occasionally.
• Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
• Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
• Additional hard-cooked eggs can be added to the container as you use up the eggs.

PICKLED EGGS

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.

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.