PINK PICKLED EGGS
Number Of Ingredients 8
Steps:
- Put eggs in a quart jar. Combine remaining ingredients, bring to a boil and cool slightly. Pour over eggs in jar. Cover, cool and refrigerate for at least 8 hours.
TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS
My mom made these all the time when I was a little girl and I loved them. These eggs are such a pretty color when they're done and although they look nice they're very spicy and bite you back when you bite into them! They're quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg! They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well. Heck, use all the goodies from the jar; you just can't go wrong with this one.
Provided by Piper Lee
Categories Vegetable
Time P5DT30m
Yield 24 pickled eggs plus beets and onions, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a gallon jar dump in the yellow chili peppers, juice and all.
- Then dump in the undrained beets over the peppers.
- Place the sliced onion rings on top of the beets.
- Then place the shelled, whole eggs in on top of the onion rings.
- Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
- Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
- As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
- Enjoy!
Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 90.6, Carbohydrate 5.4, Fiber 1.2, Sugar 3.7, Protein 7.1
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.
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- Boil the eggs in water until hard boiled, about 12 minutes, or you can steam them for 18 minutes.
- Once cooked, cool the eggs in a bowl of ice water. I find this a very convenient way to have perfect hard-boiled eggs.
- Peel the eggs. I have no tip for the best way to do this. Eggs just seem to vary on how easy or hard it is to peel them. It is okay if they don’t peel perfectly, i.e. if some the white sticks to the shell. You just don’t want pieces of shell left on the cooked egg after it is peeled.
- In a small saucepan, place 1 cup of water and 2 tablespoons of kosher salt. Heat until the salt is dissolved, then cool the solution. (You can speed the cooling by placing the pan of water in an ice bath.)
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