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..
Very, very good pickled eggs. I made as stated. Next time, I will cut the vinegar back to 3 C. and add 1 C. water. Everyone loved these. I even had to e-mail my sister this recipe just now. Now, reading the recipe again, I wished I had some here. Thanks wildheart for this recipe.
First time pickling anything. Reminds me of my grandma's pickled eggs. They do have a sour taste but that is the way I like them.
I added 1 cup of water to this recipe. The eggs were ready in 2 days and I am definitely going to make more. Thanks so much for the great recipe.
I used red onions and the vinegar turned pink. Good recipe.
We really enjoy this recipe. I have made it a couple of times. I have found that this amount of brine actually works for 24 eggs rather than the 12, so boil up enough eggs at the start. Don't worry they won't go to waste! The only thing I have changed is that I use 2 tsp of salt rather than 1. Enjoy!
So easy and delicious. Taste just like the ones they use to sell in stores and bars.
These are delicious! Even my 5 year old niece loves them.