Best Rosy Pickled Eggs Recipes
ROSY PICKLED EGGS
This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.
Provided by LadyAngel1124
Categories Pennsylvania Dutch
Time 5m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
- Add the eggs, and refrigerate for several days.
MOM'S ROSY PICKLED EGGS
Steps:
- In medium sauce pot add water and bring to a boil. Reduce to simmer and add beets. Simmer beets for 45 minutes until softened. Reserve 4 cups of beet cooking juice/water add to a separate bowl. Add vinegar and salt to beet juice and stir to combine. Using your one gallon container, add a layer of sliced beets, onions, a few cloves of garlic, and one tablespoon of the pickling spice to the bottom of the jar. Add as many eggs as will fit in one layer. Continue layering remaining ingredients until you reach the top of the jar. Fill the jar to the top with vinegar water mixture. Close the lid on the jar and place in the refrigerator for at least 4 days.
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