A pickled egg recipe given to me by my Mother, who was given this recipe by her Grandmother!!
This recipe is super simple but is REALLY good. I haven't done it for years as my wife doesn't like "red" eggs, but typing this is making my mouth water so I might have to make several dozen eggs!!
All you need are eggs, beets, vinegar and sugar.
Hard boil and shell whatever is the right number of eggs for you.
You can either boil beets until they are tender, slip the skins and slice them up or buy a can of sliced beets, your choice.
Since I love beets I use a lot of beets, if you don't like beets use enough beet juice to color the eggs or you can use red food coloring to get the desired color.
Take glass jars, such as mayo jars, and layer in eggs and beets up to the top of the jars. I like bigger jars so I can cram a whole bunch of eggs and beets into these jars!!
Do a 1 to 1 ratio of apple cider vinegar and white sugar. Adjust amount to fill your jars. Bring this mixture to a boil until the sugar is in solution. Remove from the stove and pour into your glass jars, filling the jars to the top.
Put the lids on your jars and put the jars in the refrigerator.
Now comes the hard part. Waiting. I personally think 6 to 8 days is the minimum to get real good deep pickling penetration. Having said that, I don't think I have ever made 4 days without eating at least one or two eggs but they are better if pickled longer.
If you try this recipe and love it, just look up and say "Thank you Bertha!" My Great Grandmother would appreciate it!!
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You fellers ever have pickled quail ags? Way past the yummy meter
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Google is your friend if you dont want to try this recipe. Its a good one.
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Mixed up a batch of Pickled Eggs, this afternoon. (See post, seperate thread.)
I believe, when I eat a few, in about a week, I am going to fine dice a jar of pickled beets (I have a bunch) and add them to the jar of currently pickled (pickeling?) Eggs I have going.
Love me some pickled Beets. 👍😁
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Saw a caution about some vinegar on another forum -- seems they've "downsized" some vinegars to 4% acid but 5% is what's needed for pickles.
Gotta make a batch of sweet pickles "Just like momma used to make" so I'll be checking some labels. ;)
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