Best Dales Red Pickled Eggs Recipes
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
- Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
DALE'S RED PICKLED EGGS
I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing!
Provided by Lennie
Categories Lunch/Snacks
Time P1D
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
- In a larger glass bowl, place peeled eggs and beets.
- Pour dressing over eggs.
- Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
- To serve, cut eggs into halves or quarters.
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