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This is my grandmother’s pickled eggs recipe. I make it every year at Easter and my family loves it. I usually triple this recipe.
Bring all the ingredients (except eggs) to a hard boil. Cool completely. Add peeled, hard-boiled eggs and refrigerate. It takes at least two days for these to pickle. They will be good in the refrigerator for about a week.
Tips: If you are hard-boiling store bought eggs then place them in a single layer on the bottom of a pan and cover with cool water. Cover the pan with a lid. Bring the water to a boil and remove the pan from the heat. Let sit covered for twelve minutes. Immediately submerge in ice water. To peel, crack the shell all over, start at the fat end and peel under cool running water. This method produces hard boiled eggs without the overcooked green ring around the yellow yolk.
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Duchess of the Tater on 2.23.2012
I have wanted to make these, but never have a recipe.
Thanks
cookbooked on 4.25.2011
Say what you really think, dightonmom. Thanks for the smile.
dightonmom on 4.25.2011
I make these also, but I buy canned small beets and add them to the jars. Why not! Makes for a little variety and my hubbie is a great fan of both—ME? Not if they were the last thing on earth to eat!
cookbooked on 4.23.2011
Would fresh eggs be hard-boiled any differently? I’ve recently become fortunate enough to find someone to buy fresh, farm eggs from. Thanks so much for this recipe. I’m looking forward to using it.