These pickled eggs are a bit different from those you find in stores. These are colored and slightly flavored with beet juice. My dad’s been dying to make them, and our Eggland’s Best Brunch was the perfect opportunity.
Eggland’s Best provided a gift package that included the eggs used in this recipe.
Pickled Eggs Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 146kcal
Ingredients
- 6 hard-boiled eggs. peeled
- 1 cup cider vinegar
- 3/4 cup beet juice
- 1 medium onion chopped
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 4 whole cloves
Instructions
- Bring 6 eggs to a boil. Cook for 10 minutes longer. Remove from heat and let rest until cool.
- Put all ingredients except for the eggs in a wide-mouth canning jar and stir. Add eggs, and tighten cover. Store eggs in refrigerator for at least 48 hours before serving.
I’ve never made these, but they sound great for the Easter buffet. You should hop on over to Tumbleweed Contessa and share these on Saturday Dishes. I think they would be a great hit. http://www.tumbleweedcontessa.com/blog/easter-sunday-favorites-saturday-dishes/
Thanks for sharing,
Linda
My first husband adored pickled eggs and I don’t think I’ve had one since he died. I should make these because I like them too, just not as much as he did. 🙂
I’ve seen these before but never knew how to make them! Thanks for sharing at Saturday Dishes – Pinned to my Saturday Dishes board! ~ Paula
My mother used to make pickled eggs every Easter. I think my Dad was the one she made them for…either way I will enjoy trying your recipe. Pinned!
Do you have a recipe for pickled eggplant?
Yes I do. I’ll post it soon.
Grazie 1 milione
My my family has made these for as long as I can remember! We always have them on Easter! They are the only pickled eggs I like!