Best Randys Pickled Eggs Recipes

RANDY'S PICKLED EGGS

Randy's Pickled Eggs image

I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.)

Provided by Ackman

Categories < 4 Hours

Time 1h30m

Yield 24 eggs, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 gallon glass jar, sterilized (with lid)
24 eggs, boiled & peeled
4 cups white vinegar
2 tablespoons pickling spices
1/2 tablespoon mustard seeds
6 whole cloves
2 bay leaves
1/2 teaspoon ground allspice
1/2 cup sugar
1 1/2 teaspoons salt (canning or pickling salt)
6 garlic cloves, minced
1 medium Spanish onion, sliced
3 sliced hot peppers (I used Pepperocini from a jar)
1 tablespoon ground horseradish

Steps:

Cover the eggs with cold water -- about an inch above.
Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
Peel the eggs & set aside -- cover, if need be.
Place the garlic on the bottom of the jar, along with some of the sliced onion.
Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
Add the horseradish.
Combine 4 cups vinegar & the spices.
Bring to a boil -- cook for 10 minutes, stirring occasionally.
Immediately pour over eggs.
Add more vinegar or hot water to completely cover about an inch, if needed.
When jar is cool enough to handle, refridgerate.
TRY to leave them alone for AT LEAST 7-10 days.
These should keep for about several weeks.

PICKLED EGGS WITH BEETS

Pickled Eggs with Beets image

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

Ingredients

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

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

Classic Pickled Eggs image

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

Ingredients

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

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