OK... so I am finally getting out my recipe box on a night I have a laptop available. ....
My pickled egg recipe....
This is just a combination I came up with to suit our taste. About all of the ingredients can be adjusted to suit personal tastes. I add a can of commercially canned pickled beets just to add color to the juice. It doesn't need to be added, I imagine you could use a few drops of food coloring also, I just like the color the pickled beets add.
I prefer to do larger batches, but quantities can be halved or otherwise divided to suit your needs.
36 small to medium eggs, hardboiled and peeled
8 cups water
4 to 6 cups of white vinegar (suit to taste, start with 4 and add till you are happy with how tart it is) I use 6
4 Tablespoons Pickling spice
2 cups white sugar (again, can be more or less, depending on taste)
4 teaspoons minced or fresh crushed garlic
4 whole Bay leaves
1 cup fresh minced onion
1 can (15 oz) Pickled Beets, brand of preference
Place eggs into a large mouthed glass container (or 2 smaller ones) with screw on or otherwise securable lid
Drain beet juice into large pan, add remaining ingredients to pan and bring to a boil
Reduce heat to simmer for about 5 minutes
Pour hot juice over eggs in container(s)
Beets from the can may be added to eggs or set aside for other use, whichever you prefer.
Allow to cool on counter and then place in fridge for 10 days to soak.
After the 10 days the juice/color should be soaked well into the eggs and they are ready to enjoy!
Edited by fisherlady - 9/16/13 at 7:34pm