Pickled beets and eggs

[gwpercle]

I know you guys like pickled eggs so here's one that includes beets.

For one dozen eggs.

1 dozen hard boiled eggs, peeled
3 cups cider vinegar
2 1/2 cups water ( since these are kept in refrigerator 3 cups water would help cut the harsh vinegar taste )
1/2 tsp. salt
2 tbls. brown sugar
2 tbls. pickling spice
1 clove garlic, sliced in half
1/2 small onion
1 cinnamon stick, optional ( I opted out cause I didn't have any)
1 small jalapeno, seeded
1 or 2 (14.5 oz.) cans small whole beets, reserve juice

1. Sterilize enough wide mouth glass jars to hold all your eggs without crowding and add lids to hot water , hold until ready
2. In a stainless steel sauce pan bring vinegar, water, salt, brown sugar, pickling spice, garlic, onion, cinnamon stick, beet juice and jalapeno pepper to a boil. Reduce heat and simmer 10 mins.
3. Meanwhile, place eggs and beets in jars, divide them evenly.
4. Pour hot liquid over eggs/beets in each jar, liquid should cover. Add vinegar/water mixture if needed to cover all. Place on hot lids and let jars cool, then place jars in refrigerator . Allow to pickle for 8-24 hours.
Then eat em!

Gary

[Garyshome]

My wife makes those.

[Trey45]

This is the recipe I've been wanting to try and this is the right time of year to try it.

[MaryB]

Never gained a taste for pickled eggs, like eating a golf ball...

[Jailer]

I know you guys like pickled eggs so here's one that includes beets.

For one dozen eggs.

1 dozen hard boiled eggs, peeled
3 cups cider vinegar
1/2 tsp. salt
2 tbls. brown sugar
2 tbls. pickling spice
1 clove garlic, sliced in half
1/2 small onion
1 cinnamon stick, optional ( I opted out cause I didn't have any)
1 small jalapeno, seeded
1 or 2 (14.5 oz.) cans small whole beets, reserve juice

1. Sterilize enough wide mouth glass jars to hold all your eggs without crowding and add lids to hot water , hold until ready
2. In a stainless steel sauce pan bring vinegar, water, salt, brown sugar, pickling spice, garlic, onion, cinnamon stick, beet juice and jalapeno pepper to a boil. Reduce heat and simmer 10 mins.
3. Meanwhile, place eggs and beets in jars, divide them evenly.
4. Pour hot liquid over eggs/beets in each jar, liquid should cover. Add vinegar/water mixture if needed to cover all. Place on hot lids and let jars cool, then place jars in refrigerator . Allow to pickle for 8-24 hours.
Then eat em!

Gary

Your instructions keep mentioning water but it's not listed in the ingredients. How much do you add?

Never gained a taste for pickled eggs, like eating a golf ball...

Cut the vinegar with some water and they won't end up like little rubber balls.

[w5pv]

I love the pickled quail eggs,betcha you just cain't eat one.

[gwpercle]

Your instructions keep mentioning water but it's not listed in the ingredients. How much do you add?



Cut the vinegar with some water and they won't end up like little rubber balls.

Wow! I forgot the water....It's 2 1/2 cups. Thanks for catching it, I need a proof-reader. I'm going to amend the recipe right now.
Gary

[gwpercle]

I love the pickled quail eggs,betcha you just cain't eat one.

I found some pickled quail eggs in a spicy mustard sauce with jalapeno peppers. I have eaten the first jar and have another just waiting.... they are THE BOMB , as my daughter would say. And the thing I like most is they are not rubbery. Talk about good! If anybody has a recipe for pickled mustard eggs, I would sure like to try them.
Gary

[Artful]

If anybody has a recipe for pickled mustard eggs, I would sure like to try them.
Gary

Gary, there's some on the internet
http://www.food.com/recipe/jalapeno-pickled-eggs-455013

Ingredients:
Serves: 9-18
Yield: 18.0 eggs
Units: US | Metric
18 hard-boiled eggs, peeled
2 cups white vinegar
1 small onion, sliced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons dill seeds
1 1/2 teaspoons black pepper
6 garlic cloves
1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
4 -6 splashes hot sauce (optional)

Directions:
1 Put peeled eggs in a 2 1/2 quart jar.
2 We used a clean leftover dill pickle jar.
3 If you use more eggs you will need a bigger jar.
4 Boil all ingredients (except eggs, of course) for 15 minutes.
5 Pour hot mixture over eggs until eggs are covered.
6 Add hot water to jar to fill if needed.
7 Marinate in refrigerator for 1 week before using.
8 The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
9 We didn't do that so I can't attest to it's results.

http://www.pickyourown.org/pickledeggs.htm

Pickled Egg Recipes

Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe below is to:

bring all the ingredients, except the eggs, to a boil,
reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sanitized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and
refrigerate immediately.

RED BEET EGGS
1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)

SWEET AND SOUR EGGS
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt

DARK AND SPICY EGGS
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt

CIDERED EGGS
1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
12 teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove

DILLED EGGS
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

PINEAPPLE PICKLED EGGS
1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit sugar

[Dale in Louisiana]

Well, if you're gonna post pickled egg recipes, this one used to bring Google hits to my humble little blog all the time. It still does, every year around Easter:


Pickled eggs

Okay. It’s the day after Easter. You’re sitting there with all those boiled eggs. You’ve already got a platter full of deviled eggs. You don’t have a craving for egg salad. You’re wondering what you’re going to do. Well, fortunately for you, that question was asked and answered for you in Cajun homes decades ago: You pickle ‘em!

Ingredients:

hardboiled eggs
white vinegar
pickling spices
yellow onions (optional)
whole peppers (jalapeno, cayenne, tabasco, whatever, also optional)
Glass jars with lids. You can buy these at a good grocery, but we always used clean mayonnaise or other glass jars. We didn’t know we were “recycling”.

Process:

Peel the eggs. Slice the onions. Wash the peppers.

Sterilize the jars by immersing them in a big pot of water and bringing it to a boil. If you’re using official canning lids (recommended) boil them too.

While you’re boiling things, bring a pot of vinegar to the boil, too. Don’t do this in an aluminum pot unless it has an intact teflon coating. Hot vinegar will react with aluminum. Produces hydrogen gas. Not enough to blow anything up, but I just thought you’d be interested.

Starting with a clean jar, insert a few eggs, some onions, peppers, a dose of pickling spice, and repeat until the jar is almost full. Fill the jar to just above the solid stuff with hot vinegar. Screw on the lid.

Repeat this process until you’re out of eggs, jars, vinegar, or patience.

Now comes the most difficult part of the process: Wait at least two weeks. Some people say you should refrigerate them for this time. I’ve done it both ways, with and without refrigeration, and I’m still alive. It’s an old Cajun recipe, and old Cajuns didn’t have much refrigeration. Of course, I’ve skipped the “boil the jars” step, too. I’m just trying to be responsible, though, telling you to do it the full-blown, nanny-state way.

At the end of the two weeks, your eggs are ready. These things will improve with age, though, so make several jars, and at two weeks, start eating the first one. Just fish it out of the jar with a clean fork. Your nasty ol’ fingers will contaminate the rest. Use your fingers only if you’re planning on eating the whole jar…

They go great with beer. Bars around here give away (or sell cheap)pickled (and very peppery) eggs knowing that the spicy egg will increase beer sales. However, be advised that the gases produced in the bowels by the combination of beer and pickled eggs are particularly potent. We’re talking legendary stench here. You’ve been warned. The eggs are also great sliced on a salad or a casserole, and they elevate the deviled egg to a whole new level.

And hey! You don’t even have to wait for Easter. Go buy a dozen eggs and do this one now. In two weeks you’ll thank me!

Dale in Louisiana

[gwpercle]

More Pickled egg recipes than you can shake a stick at.... Thanks to all, you just can't have too many recipes or pickled eggs.
Going to see if I can try them all, some look GOOD!
Gary

[Artful]

Let us know how it turns out - I usually just save the pickle juice and combine with beet juice and soak my eggs in the fridge - hmmm I guess I'll doing that soon - Oh and throw in some carrots as well.

[jaysouth]

I see some interesting recipes, but they all miss one critical ingredient: Cold Beer. Real beer like Miller High life or PBR, not yuppie craft beers or Coors light. Don't put the beer in the jar with the pickles, drink it while you eat the pickles.

Also, add lots more jalapenos or cayenne peppers to enhance the taste of the cold beer.

I try to eat the eggs after seven but before 30 days.

[Jailer]

I'm going to have to try this trick next time I make some pickled eggs.

https://www.youtube.com/watch?v=aazP6zvJmiQ

[Artful]

[Artful]

[Artful]

Here's a new one on me...

[Changeling]

Here's a new one on me...

Hi Artful, please tell me you have tried this method and it works? That was the coolest way to peel a hard cooked egg I have ever seen in my life! I have litteraly tried many many ways, but basically they all failed in some way!
If that really works it will change the way I make a lot of recipes that I say I don't have time to make. Thanke you oh so much.

[Changeling]

Well last night I couldn't take it any longer so I fixed 3 (Jumbo) hard boiled eggs and tried exactly like the video showed.

No way could I blow that egg out of it's shell ! I tried on all 3 eggs, so I just peeled and ate, that worked great, LOL. It was rather fun, my lady friend laughed her head off.
You guys should give it a go and see if you can do it.

[xacex]

My eggs are too fresh to do that. I have to pressure cook mine for 5 minutes at 5 psi, and quick cool to get the shell off. Nice thing is no air pocket with a day old egg.

I just picked mine in a jar of pickled pepperoncini pepper juice after I eat the peppers. I can pack a dozen in there.