Here's Grandma's

For a large jar, I usually double or triple this:

To a large stainless pot (stay away from aluminum with acidic mixtures) ADD:
1# canned beets with their juice (clean em to get rid of spots and ends)(plain small beets, not harvard, etc.)
1 cup vinegar
1/4 to 1/3 cup sugar (white or brown)
3/4 t salt
Optional if you get tired of the original: cloves, cinnamin, pickling spice

Bring to a boil, then let cool a bit.

Pour over shelled hard boiled eggs. All eggs and beets must be covered by the liquid.
Refrigerate. Wait a couple days then sample. When the color starts soaking into the yolks, ya got a winner.

Not sure of the shelf life, but have often added more hard boiled eggs as the level drops.

PICKLED EGGS

12 hard boiled eggs
2 cups cider vinegar
2 cups water
2 cans (16 oz each) sliced beets w/ liquid
2/3 cup packed brown sugar
1 tsp. salt
1 medium onion sliced
4 bay leaves
Place peeled eggs in a bowl or jar. Mix vinegar, beet liquid, water, salt, and brown sugar. Pour over eggs. Add beets, onion, and bay leaves. Cover and refrigerate at least 2 days.

Oh.....my.....God. People actually eat pickled eggs.[]

well, i can see right now i am going to have to make up a batch and ship them to ya, along with some peanut brittle and canned venison.

Course we eat em. May sound like common fare, but give em a shot. No different than them perfect slices of boiled eggs and beets ya get over some fancy salad after ya cover it in some tangy vinegrette. Tastes the same and once that beet juice coloring soaks in, if ya slice em and use em to top off that fancy salad, they're a darn sight prettier.

I LOVE them:

Sean’s Pickled Eggs

Hardboil the 36 eggs – cool them before peeling.

Ingredients

50% water 50% white Vineger
Whole Black peppercorns
Whole Mustard Seed
Whole Coriander


8 Whole Cherry Hot Peppers
8 Whole Jalepeno Peppers
Sliced carrots for color
1 Whole Garlic head, cloves peeled


Slice a couple larger peppers into rings – Boil (with seeds too) them in small amount of straight vinegar for 5 minutes. The boiling makes the vinegar “spicy”. Strain, and mix vinegar with equal amounts of water…… Bring to a boil again

If you plan to keep the eggs for a long while you need to flash boil all the peppers, veggies & garlic. If its just a couple weeks then, I don’t worry about it – they are crisper that way too.

Add seasonings, garlic, and alternate eggs, peppers, veggies in layers to have good mix in jar. When the Jar is near full, pour in the boiling Vinegar/Water mixture & seal. If you plan to keep them for a long time – you need to follow the directions for canning and bring the jar to a boil ( in a canner).. I never do this – we eat them right away – and just seal right away and let them cool to room temp before refrigerating.

That’s it pretty much.

Quick Tips:

NEVER put in a broken egg – the whole jar will look gross & cloudy and no one will want an egg.

Similarly – do not add powder seasonings like Garlic powder, ground pepper, cumin, parsely etc. It will get cloudy and full of sediments. Always make sure the liquid stays clear in preparation – they look and taste so much better.

Keep refrigerated unless truly canned and sealed.

Sean Malloy