A Conversation for Directions to the Best Pickled Eggs in the Universe
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flyingtwinkle Started conversation Jul 30, 2006
SWEET PICKLED EGGS AND BEETS
beets
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar
1 medium onion (cut into rings)
Boil eggs, cool and shell.
Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.
Reduce heat and add vinegar and brown sugar.
Allow to simmer until brown sugar has dissolved.
Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.
2)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.
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