How To make Pickled Red Eggs
16 Hard boiled eggs, cooled
-and shelled. 1 c Beet juice
3 c Cider vinegar
1 ts EACH, whole cloves,allspice,
-and peppercorns 1/2" piece ginger root
Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.
How To make Pickled Red Eggs's Videos
Pickled Eggs w Beets & Pearl Onions | PICKLED EGGS | Old School Pickling | Southern Mountain Kitchen
Back in the day, if you went to stores or even bars, they had jars of Pickled Eggs on the counter. People bought them all the time. Usually, the eggs were made with beets, vinegar and onions in with them. This old school delicacy is still around today, you just don’t see it as often. With this recipe video, we are going to revisit how to create a jar of these Pickled eggs from start to finish.
Please remember to like and subscribe and share your thoughts on cooking. I would love to hear from you. Be safe, and all my best wishes to you!
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Ingredients
Eggs
Distilled White Vinegar
Pickling Spice
Sugar
Kosher Salt
Whole Beets from a can
Pearl Onions
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#pickledeggs #eggs #pickling #howtopickle #canning #pickledeggsandbeets
Music in this video
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The Worlds BEST Pickled Eggs | Step By Step Recipe
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Pennsylvania Dutch Pickled Eggs with Beets
Since we now have chickens and an abundance of eggs, including smaller Bantam eggs, we have decided to try our hands at pickling some of those eggs! I found this recipe for the Pennsylvania Dutch eggs online and thought my wife would like them as she loves beets. Well, they are now her favorite!
Recipe:
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
I like to leave mine in the refrigerator for 10 - 14 days then.
Pickled Beet Eggs ~ Pennsylvania Dutch Pickled Egg Recipe
This is a Pennsylvania Dutch Amish pickled beet egg recipe. These delicious sweet and sour pickled eggs are a delicious and beautiful side dish or snack. Give them a try and enjoy.
#eggs #pickledeggs #redbeeteggs #amishrecipe #recipe #tesscooks4u
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How to Make Amish Mustard Pickled Eggs Recipe
Hot ~N~ Spicy Pickled Wieners Recipe ~ Hot Dogs or Sausages
Pennsylvania Dutch Chicken Corn Soup with Rivels Recipe
Pennsylvania Dutch Amish Recipes by Tess Cooks4u
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Pickled Beet Eggs Recipe ~ Pennsylvania Dutch
INGREDIENTS:
1 dozen peeled hard boiled eggs
2 - 15oz cans red beets and juice - separated
2 cups water
1 cup cider vinegar - can use white vinegar
1/2 cup sugar
Mix water, sugar, vinegar and beet juice.
Heat until sugar is dissolved and remove from
heat.
Place peeled hard boiled eggs and beets into
a lidded glass jar. Pour pickling liquid
over the eggs and beets.
Refrigerate and forget for 48 hours.
Stir a couple times a day to make sure all
the eggs are getting exposed to the beet
juice.
The longer they are pickled the better they
are! Enjoy
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AFFILIATE LINKS: Products I am using or associated in this video.
Pakkon Wide Mouth Glass Pickling Jar
I love my copper bottom Revere set
Extra Large Bamboo Cutting Board
Pyrex 3-Piece Glass Measuring Cup Set
Stainless Steel Kitchen Whisk Set
Bragg Organic Raw Apple Cider Vinegar
Libby's Sliced Beets
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Pickled Red Beet Eggs (Beautiful! Have you ever tried pickled eggs?)
Pickled Red Beet Eggs
Have you ever tried pickled eggs? Game changer, you don't need beet juice but come on, it's beautiful! The eggs are still creamy but now it's a little tangy from the vinegar and sweet from the beets. You can really use it any way you want. I like to snack on it plain but you can add it to a salad, sandwich, toast, etc.
Try it out and let me know what you think!
Ingredients:
- 1/2 cup water
- 1/2 cup vinegar
- 1/4 cup sugar
- beet juice, for can
Amazon Links:
Non-stick pot with lip:
8 Chef's knife:
Sarah Taste & Traveler
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Pickled Red Beet Eggs
Full recipe available at
*Ingredients*
*Recipe*
Fill a large saucepan with water just over half way. Place it on the stove and bring it to a boil. Add the peppercorns, bay leaves, sugar, white wine vinegar, and canned beetroot.
Sink the hard-boiled eggs in this liquid and let it simmer a few minutes.
Put the eggs and beetroot in a jar, pour over the hot liquid, cover with a lid and let it rest for 1 hour.
Halve the red-colored pickled eggs and serve them with sweet beetroot.
Garnish the beetroot with cream cheese.
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