Pickled Eggs

White Pickled Eggs
  • 12  hard-boiled eggs, peeled
  • 1  large empty sterilized glass jar
  • 4  cups vinegar
  • 1  teaspoon salt
  • 2  medium onions, chopped
  • 1⁄3 cup sugar
  • 1  tablespoon pickling spices

Directions

  1. Put the peeled hard boiled eggs in the large jar.
  2. Boil the remaining ingredients together for 5 minutes.
  3. Pour over the eggs in the jar.
  4. Cover; leave on counter overnight.
  5. Keeps in refrigerator for weeks.

 

 

Red Pickled Eggs
  • 1  can red beets  (15 ounce)
  • 1/4 cup brown sugar  
  • 1/2 cup white vinegar  
  • 1/2 cup cold water  
  • 1/2 teaspoon salt  
  • 4 whole cloves  
  • 1 small cinnamon stick  
  • 6 hard-cooked eggs     

Directions

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

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