Prep 20 mins
Cook 15 mins
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
Thank you for printing this recipe; my mother used to make these very often (they tended to disappear) and there was always a big jar of them in the refrigerator. I had lost her recipe, and have been searching for years to find one that seemed to be closest to hers. Yours is just perfect. With much gratitude. Doreen. (PS The beet juice is a great idea; mother also used to use vegetable colouring and made some red and some green for Christmas - I have done this and it made a sensation!)
This is the first pickled egg recipe that I have tried but it is definately a keeper! They taste just like the ones that I remember fromyears past. I added a garlic clove to a quart jar and six boiled eggs. After just 3 days the flavor is excellent, I can't wait for two weeks to pass by, if I can wait at all...
I am not a pickled egg person. But DH always goes to deer camp and the guys he goes with love em. I don't know why I didn't review this sooner... The only change I made is when not using beet juice I went ahead and added the cup of water instead. Seems to balance everything out nicely. I also ring my onions and place some on the bottom of the jar and rest on top. Makes for a nice presentation. Also I followed the liquid amounts and I am able to do a half gallon jar and a quart jar of eggs. 36 eggs total farm fresh, which are the size of extra large grocery eggs, if that helps anyone. Thanks for posting this recipe..