Do you have a recipe for Pickled Eggs?!
1 carton large eggs (try to buy about 7 days before and keep in
refrigerator until ready to cook)
white vinegar
water
fresh dill (if available)
Boil eggs in large pot. I pour a good amount of salt over eggs before boiling, helps keep from cracking. Boil about 10 minutes, let sit for about 30 minutes. Drain, rinse eggs, peel and put in large jar or container. Pour white vinegar to top of eggs and add water to top of jar. If you have fresh dill, add this also. Let sit for a day or so and enjoy! The eggs get more pickled each day. We usually eat ours within 3 or 4 days. I wouldn't keep much longer than a week.
Pop-Pop's Purple Pickled Eggs:
Boil 2 1/2 dozen small eggs until hard center (Small eggs are easier and much cheaper than med.)
Recycle that gallon pickle jar
Layer these ingredients with eggs in the jar stacking them tightly: Two cans of purple beets
One to two sliced onions (if you like pickled onions, use two!)
A teaspoon of salt
A teaspoon of pepper corns
Add 1-2 peppers
Pour in 1 cup of tap water. Then, pour in vinegar (Seal it really tight. Put in the refrigerator for at least three weeks.
Once or twice a week, flip the jar over (just to keep the ingredients from settling).
You'll know they're ready when they're dark purple (from the beet juice) and when the center is not yellow.
nfd?
Answers: Pickled Eggs
1 carton large eggs (try to buy about 7 days before and keep in
refrigerator until ready to cook)
white vinegar
water
fresh dill (if available)
Boil eggs in large pot. I pour a good amount of salt over eggs before boiling, helps keep from cracking. Boil about 10 minutes, let sit for about 30 minutes. Drain, rinse eggs, peel and put in large jar or container. Pour white vinegar to top of eggs and add water to top of jar. If you have fresh dill, add this also. Let sit for a day or so and enjoy! The eggs get more pickled each day. We usually eat ours within 3 or 4 days. I wouldn't keep much longer than a week.
Pop-Pop's Purple Pickled Eggs:
Boil 2 1/2 dozen small eggs until hard center (Small eggs are easier and much cheaper than med.)
Recycle that gallon pickle jar
Layer these ingredients with eggs in the jar stacking them tightly: Two cans of purple beets
One to two sliced onions (if you like pickled onions, use two!)
A teaspoon of salt
A teaspoon of pepper corns
Add 1-2 peppers
Pour in 1 cup of tap water. Then, pour in vinegar (Seal it really tight. Put in the refrigerator for at least three weeks.
Once or twice a week, flip the jar over (just to keep the ingredients from settling).
You'll know they're ready when they're dark purple (from the beet juice) and when the center is not yellow.
nfd?
I would use malted brown spiced vinegar, not that feeble white vinegar imitation, and leave for a minimum of 2 weeks. A friend of mine in the Highlands of Scotland, leaves his for a minimum of 6 months.
the cheaters recipe
I always save the vinegar from pickles, then I put the eggs in the pickle juice, you can eat them in about an hour, great sour and tasty.
PICKLED EGGS
2 tbsp mild mustard
2 c. cold water
2 c. white vinegar
1 c. sugar
1 tbsp salt
1 tbsp celery seed
6 whole cloves
2 med onions
12 hard cooked eggs
In saucepan blend mustard with a little vinegar, add remaining vinegar and next 6 ingredients. Heat to boiling, cover, simmer 10 mins. Cool pour over eggs. Cover and refrigerate overnight.
Serve as a salad these will keep 3 weeks in fridge after that time they will lose flavor and texture.