Pickled Eggs Recipe Prep time: 20 minutesCook time: 10 minutesYield: Makes six pickled eggs. Add to shopping list INGREDIENTS Beet pickled eggs with cardamom and anise 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked* 1 cup beet juice* 1 cup cider vinegar 1/4 onion, sliced 1/3 cup granulated sugar 3 cardamom pods 1 star anise 6 hard cooked eggs**, peeled *Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets. Curried pickled eggs 1 cup cider vinegar 3/4 cup water 1/4 onion, sliced 3/4 cup white granulated sugar 3 cardamom pods 1 teaspoon mustard seeds (yellow or brown) 1 Tbsp yellow curry powder 6 hard cooked eggs**, peeled Jalapeno pickled eggs 3/4 cup cider vinegar 3/4 cup water 1/2 cup plus 1 Tbsp white granulated sugar 6 cloves 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded 1 teaspoon cumin seeds 1 bay leaf 1/2 teaspoon dry oregano 1/4 onion, sliced 1 garlic clove, peeled 6 hard cooked eggs**, peeled Tarragon pickled eggs 3/4 cup cider vinegar 3/4 cup water 1/4 onion, sliced 2 sprigs fresh tarragon 1 teaspoon mustard seeds 1/2 cup plus 1 Tbsp white granulated sugar 1 teaspoon herbs de provence 6 hard cooked eggs**, peeled **Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs. METHOD 1 Peel the eggs and place in the bottom of a clean glass jar, quart sized. 2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes. 3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jars cover. Refrigerate up to a month. The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs. Print Print Share to Facebook Share on Facebook 1K+ 121 | Filed under Beet, Curry, Egg, Jalapeno, Pickle, Tarragon Never miss a recipe! (details)Subscribe to Simply Recipes free via email: go You Might Also Like Bread and Butter Pickles (photo) Bread and Butter Pickles Pickled Okra (photo) Pickled Okra Pickled Red Onions (photo) Pickled Red Onions 121 Comments Katrina April 23, 2011 at 1:36 pm haha cute! Love these. REPLY Lou Grubaugh April 23, 2011 at 1:59 pm Pickled Beets and Eggs Serving 4-6 (variable with expansion) This is a dish that my husband enjoyed growing up on an Ohio farm. My version is compiled from several, an attempt to replicate his mother’s version. Great condiment for lunches or picnics and summer suppers. 4 to 6 hard boiled eggs, cooled and peeled 1 can or jar, small whole or sliced beets 1 medium onion sliced in rings beet liquid 3/4 cup cider vinegar 1/3 cup sugar 2 buds garlic sliced thyme bay leaf salt and pepper Optional: whole cloves Place beets, peeled eggs and onion rings in a deep bowl or crock. Bring the other ingredients to a boil to dissolve sugar and blend flavors. Pour the seasoned liquid over. Chill and store in a lidded jar in refrigerator. The eggs turn purple-colored after they marinate in the beet liquid. Amounts can be changed to increase servings. Keeps at least a week in the refrigerator. REPLY Ellis April 23, 2011 at 2:07 pm This takes me back to being a kid… I thought we were the only ones who ate pickled eggs because everyone I’ve mentioned them to since had no idea what I was talking about. Back then we’d buy really big jars of pickles and when we finished them, we’d just add hard boiled eggs to the juice left in the jar. In a couple of weeks the eggs had a green hue to the center and tasted great with a little salt. I love the beet juice idea. The red color is beautiful :) REPLY Rose Jaffe April 23, 2011 at 2:12 pm My husband loves pickled egges, like his Mother always made. When you finish any jar of Pickles. Boil 3 or 4 eggs, peel and add to the jar of juice. Yes, they will turn a shade of green, and get hard, but the flavour is the pickles that you like. If you want them done quicker heat the juice and add the eggs while they are hot. Enjoy. Great to know that you can just add hard boiled eggs to leftover pickle juice. Thanks Rose! ~Elise REPLY Barrie Baptie April 23, 2011 at 2:19 pm These are pretty fancy compared to the ones I’ve been making for years that are just eggs, vinegar, pickling salt and a hit of sugar (quantities depend on the number of eggs and if I want more or less spice). I usually use small eggs (a nice mouthfull) and my storage jar will hold about 18. They go into the fridge and last until I need some more – at least 2 months. They never go bad, but the vinegar hit can be quite strong after 3 months. cheers, Barrie REPLY Janice April 23, 2011 at 3:07 pm Pickled beets and pickled eggs were a Sunday dinner staple almost every week at my Grandma’s in southwestern PA. I always liked the pickled beets, but had to grow into the egg part. These look like great variations on my grandma’s original theme! REPLY elston April 23, 2011 at 3:29 pm I love pickled eggs….and sometimes they have them in the refrigerator section of the supermarket….but I usually just drop hard boiled eggs into a jar of pickle juice and let them sit for several days or a week or so. The pickle juice I usually have is from Claussen’s dills……that works very well. I love to add a half a pickled egg to a salad plate. The beet dyed ones you show are really pretty! I could add some pickled beets to mine…or some of the leaves from some home made “ume boshi” that we get in Japan…..it has the same color. (ume boshi are salted and pickled japanese plums) The store bought pickled eggs usually have cloves in them. REPLY Cindy April 23, 2011 at 4:11 pm Ha ! I noticed there are only 5 halves in the photo, wonder who ate the 6th one? heeheheee. I really am going to make some of these. Your timing is perfect since some people will have tons of boiled eggs from Easter. This is a great way to use them. By the way, I do love the photo you made. The eggs look cheerful and happy. REPLY Clara Dracka April 23, 2011 at 4:43 pm So now that you have pickled eggs – try pickled cow’s tongue. It was a favorite with my dad. Hmm, I might actually try that! ~Elise REPLY Jim Price April 23, 2011 at 5:22 pm When I was in college in Warrensburg, MO, there was a little bar just outside town on the way to Kansas City that had the best pickled eggs I ever had. He made them using mustard oil and spices (secret) and would make a grown man cry. Oh so good. I am going to try these and it is getting to be “sitting on the patio with a beer” weather. REPLY Kudzuq April 23, 2011 at 5:24 pm Pickled eggs and mustard eggs were a common way of preserving eggs enjoyed by the PA Dutch as early as the late 1600′s. Later, it was quite common to find a gallon jar of pickled eggs in local bars throughout the area. REPLY Connie August 18, 2013 at 3:17 pm do pickled eggs have to be refrigerated REPLY Elise August 18, 2013 at 7:46 pm I would refrigerate them. They’ll last longer. REPLY Lisa April 23, 2011 at 5:38 pm It’s not Easter without pickled eggs! My parents were from Pennsylvania, and we have these every year. I didn’t like them when I was a kid, but now I love them and luckily for me, my mom is bringing me some tomorrow :) Happy Easter. REPLY Sondra Johnson April 23, 2011 at 5:40 pm A tip for all readers- the taste of pickled eggs are NOT the same! I grew up with the beet pickled eggs (especially for Easter) made with beets, vinegar, a bit of sugar. I once tried a ‘bar’ pickled egg (the white ones you see) and it was dreadful. If you’ve had a bad pickled egg experience, fear not- try the beet pickled egg variety. They are delicious! REPLY Paul Thoms April 23, 2011 at 5:47 pm Look up the Chinese equivalent called “Red Cooked Eggs”. This is basically eggs pickled in a Soy sauce and spice mixture that results in a beautiful sort of mahogany or marble look to the eggs. Very tasty. REPLY doodles April 23, 2011 at 6:24 pm The pickled eggs and beets recipe that is posted by Lou is the exact recipe my Indiana relatives used to make. I use 6-8 eggs, the largest jar of sliced beets double and a sweet vidalia onion. This one dish reminds me of family reunions. REPLY Emily April 23, 2011 at 6:48 pm My grandma always has these at family gatherings. I was a picky eater and never tried them but my mom and sister love them. They call them Red-Beet Eggs. I always thought it was a Pennsylvania Dutch thing. Maybe I’ll try them at the next family gathering :) REPLY reBecca April 23, 2011 at 7:39 pm I have made “pickled pink” eggs for almost 50 years. The beets, onion rings and eggs are always eaten REPLY Sherry April 23, 2011 at 7:42 pm My Gramma Rose’s Pickled Eggs These eggs have been made in my family (from VA & WV) for years! I am sure you can add any spices you like, but this is how my grandmother, Rose Ella May-Porter, born in 1901, made them. Granny Rose never went to the grocery store and bought a couple cans of beets. Instead, she used her own home canned pickled beets, canned in quart jars with apple cider vingear, sugar and a sprinkle of nutmeg as she heated the juice to pickle the beets. Back in those days, she called them “beet pickles.” People canned everything they could from their gardens as money and jobs were scarce. It looks like we are all going to have to go back to doing that soon! So, for the pickled eggs, use home canned pickled beets or beets from the store. 12 eggs, hardboiled 1-2 cups of beet juice from 2-13 oz cans of beets 1 cup of apple cider vinegar 1 cup of sugar (use less sugar if your beets are home canned and already have sugar in them 1/4 tsp nutmeg (omit if you use home canned with nutmeg added) 4-5 drops of red food coloring (opt) Place cooked and peeled eggs into a large mouth, crystal jar. You may add a few of the beets to the jar and they will “pickle” as well. The jars with metal rings and rubber seals work great. Discard any eggs that are broken open. In a medium saucepan, heat, but do not boil, the beet juice, vinegar, sugar, nutmeg and the food coloring. Let simmer on low heat until mixture starts to get thicker, about 20-30 minutes. Remove liquid from heat and pour over eggs. Let eggs cool completely before placing a lid on them. Leave the eggs in the liquid for at least 4-5 days to “pickle” in the juice you made. I leave them sitting on the counter, but others place them in the refrigerator. The eggs cannot spoil due to the acidity of the vinegar. They are “pickled” and ready to eat, when the whites of the eggs turn pink, usually 45 days (if you can leave them alone that long). Avoid piercing with a fork when removing the pickled eggs from the jar as this makes your “pretty eggs” not so pretty anymore! I hope you enjoy these pickled eggs and I hope you will think of my Granny Rose when you try them. She was a very special lady and a fantastic cook. I miss her everyday. REPLY Betty T. April 23, 2011 at 7:46 pm In 2006 we visited friends in Ohio. We ate at several Amish buffet restaurants. Pickled beets and eggs were always available on the buffet. I’ve always liked pickled beets and enjoyed trying the pickled eggs. REPLY Mary April 23, 2011 at 7:47 pm I love these…………I never had them untill I was married. My husbands Mother made them all the time and she always threw a dollap of mayo on top……and now I do too! Maybe it’s an Ohio thing? hehe REPLY dennis j potaracke April 23, 2011 at 7:50 pm If you take regular pickle juice after eating all of the pickles, just put the peeled hard boiled eggs in and wait for at least a week and you’ll have great eggs! REPLY Janet April 23, 2011 at 7:59 pm I grew up in central Pennsylvania…we just called them “red beet eggs”. Everyone always had a gallon sized jar in the fridge. Medium sized eggs work best as they turn red in the middle faster. REPLY Michael April 23, 2011 at 8:02 pm These are quite common and very good here in the south, a big jar is accompanied by a jar of pickled Pigs feet in alot of country stores, one of each and you have lunch!! REPLY David Sandford April 23, 2011 at 8:15 pm Years ago in one of the bar/restaurants I worked, I would take a couple dozen boiled eggs, peel them and put them in a gallon glass jar filled with leftover juice from the 5 gallon buckets of dill pickle chips that were used for sandwich set-ups in the kitchen.I would let them marinate in the walk-in refrigerator for at least 24 hours and then put them out on the bar. They were unrefrigerated while on the bar, but as they were soaking in a preservative and didn’t normally last more than a day before they were all sold I didn’t worry about them. Personally I never understood what was so wonderful about this version of pickled eggs, but I was selling them hand over fist for 50 cents a piece. (This was when eggs cost around 3 to 5 cents each, so it was a fairly good mark up). Your recipes sound much better tasting (and the beet pickled eggs are definitely much better looking). I think I’m going to use some of last seasons pickled beets and try it out tonight. REPLY Wayne Lind April 23, 2011 at 8:33 pm Hi Pickled Egg Lovers What a great site. I love pickled eggs of all types. I have my own chickens, and when I get to many eggs, out comes the fix’ns for a batch of them. I have made beet, curry, Amish which are a beatiful yellow and many others. I have to try the anise and cardamom. Thank you all for the ideas. Wayne Nakusp, B.C. Canada REPLY Carolie April 23, 2011 at 8:51 pm I ADORE pickled eggs! The pickled beets and eggs together are so beautiful — and a quartered egg and some pieces of diced pickled beet are fabulous tossed into a green salad! I make a batch of pickling “juice” with roasted beets and sweet onions, and put it in a large lidded jar or a lidded casserole dish in the fridge. It’s a rather large batch of juice! I put in 8 to 10 eggs, and eat the eggs a week or so later. Once the eggs are all gone, I add another 6 to 8 eggs to the same pickling liquid, and so on. In our house, the eggs always go faster than the beets, so one batch of pickling liquid pickles at least three batches of eggs. REPLY Carolie April 23, 2011 at 8:52 pm p.s. — Spicy yellow mustard pickled eggs are delicious too, and very pretty next to the pink ones (though I guess your curried version would be just as pretty and yellow!) REPLY Mother of Pearl April 23, 2011 at 8:58 pm I love pickled eggs. We always made them by putting the hard boiled eggs in the jars when we made pickled beets. Half beets half eggs. Around here – central PA – people call them red beet eggs. REPLY Georgia Pellegrini April 23, 2011 at 9:14 pm I adore these. I made them last year on my blog and they were a big hit… I think the red beet pickled egg has the most intrigue because of its color. I think it would also be interesting to add jalapeno with the red beets. This is my recipe: “Pickled Red Beet Eggs” 4-6 eggs, hard boiled and peeled 1 cup beets, peeled and cooked in their liquid ½ small onion or 2 small shallots, thinly sliced ½ cup cider vinegar ½ cup white vinegar ¼ (4 tablespoons) cup sugar 1 teaspoon kosher salt 1 teaspoon mustard seed 1 garlic clove, crushed 1. Drain the beets, reserving the liquid. There should be 1 cup of liquid left. If too much has evaporated simply add water. Put the eggs, beets, and onion in 1 large jar. 2. Combine the beet liquid, vinegar, sugar, and salt in a small saucepan, bring to a boil, and simmer for 3-4 minutes to dissolve the sugar completely. 3. Pour the hot brine over the contents of the jar to cover. Cool to room temperature and seal the jar and refrigerate for at least 1 week before serving. Tip 1: For perfect hard boiled eggs, place them in a pot of cold water and bring the water to a boil. Once the water begins to boil reduce the heat to a simmer and time 8-10 minutes more. Remove from the heat and run under cold water until they’re room temperature. Tip 2: To cook the beets, peel them and quarter them. If the beet is large cut it into eighths. Place them in a small pot and add water two inches above the beets. Cover and simmer until fork tender. MAKES 8-12 HALVES (I also did a step by step with photos: bit.ly/aqnenz) REPLY Steve April 23, 2011 at 10:13 pm Wow! I didn’t realize pickeld eggs are so popular. The memory takes me back to my early days in the Air Force when the older guys would take us young tropps out to, yes, a bar. On the counter in an old bar in the back country of Louisiana were jars of pickled eggs. I tried one with a cold beer and was hooked for life. I’ve been putting boiled egss in leftover pickle juice for 37 years now. I’ve never tried an actual recipe. I’ll be giving it a try this week. Thanks to all. P.S. Beer and pickled eggs may can make you unpopular in a crowd. Test alone. REPLY Erin April 23, 2011 at 10:14 pm As several people have already said, “red beet eggs” are big in central PA, where I grew up. My mother loves them, and she was lucky to have a kid (me) who was a champion Easter Egg Hunter. Every year, she took half of my loot and pickled them with the beets for herself (she also lucked out that I didn’t care for them). A cookout or picnic in central PA isn’t complete without the red beet eggs! REPLY Jack Chambles April 23, 2011 at 10:38 pm Keep in mind the real key to proper Pickled Eggs: The ratio of Salt – Vinegar – Water: Yield: 1 quart 2 T Kosher / Pickling Salt 1-1/2 C Apple Cider Vinegar 1/2 C Water Add any flavorings/additives one desires i.e. Chiles, Onions, Garlic…. Bring pickling liquid to boil, let simmer 15 minutes. Place Pickling Juice and 1 dozen Eggs in jar I pre-sanitize old Clausen jars in dishwasher) place filled jars in lowest, backest part of ‘fridge for 3 weeks. Just use up the beets, then add the juice to a container of the hard boiled, peeled eggs. If there isn’t enough juice to cover the eggs, just stir them around once in a while. Usually they’re ready in a day or two.
Posted on: Fri, 20 Jun 2014 04:27:32 +0000
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