Another Attempt at the Pickled Eggs!!!

[hypnofrogstevie]

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Thats what I do but they still taste better after a week. Maybe I am just stubborn lol

 

[Scrambled Egg]

Quote:
I did boil the vinegar and spices and poured it all over the eggs in the jar and then when it cooled put it in the fridge..is that the problem, refrigerating? This was a first attempt for me and Squirrel and neither of us are thrilled with the results, lol!! I guess I just assumed they would need refrigeration but the country stores do have them sitting out on the counter...hmmmmm

 

[Queen Scoot]

SE pickled eggs do much better out of the fridge not in....i think the refridegration does something to them....

 

[hypnofrogstevie]

We put ours in the fridge with no problems. We also put them outside in the fall when it gets about 50F. I will ty to leave them at room temp for a week and see how they taste.

 

[jnjross]

i'm remembering a jar of pickles the kids couldn't wait and opened next day then they went in the fridge and they didn't do any more soaking in the fridge they stayed the same? but we are talkin eggs and there's bacteria grow to consider I'm wondering if the vinegar is strong enough it protect them ?

 

[Scrambled Egg]

I'll sit them on the counter this week and see if that helps...it certainly could not hurt them, loL!!!

 

[Marlinchaser]

I think you need to drink about a 12 pack of your favorite beverage

to get the FULL effect of pickled eggs.

BUT I enjoy them either way, I just put about 50 in a half gallon jar to sit for a while, down to 6 in the current half gallon.

 

[chick4chicks]

I love deviled pickled eggs... they are awesome.... vinegar to sugar ratio is equal parts.

 

[justusnak]

OK, I have to say...you all are killing me here. I have patiently read through this whole thread. Every one....shakeing my head...and giggling. We eat LOTS of pickled eggs here. Thats the ONE reason we have bantys. We also love pickled beets! What I do is, hard boil the bantam eggs ( yes the salt trick works well) peel the eggs, and place them in a large bowl.....then open a jar of home canned pickled beets...and dump them over top of the eggs. Cover and set in the fridge over night...and by dinner the next day...the eggs are completely pickled, inside and out...and so beautifull!! Also, the best part about the bantam eggs...BITE SIZE!! Woohoo!
Edited to add...if you have pickled them, and not quite in love with them... make potato salad with them....or macaroni salad. The pickled eggs give the potato salad that "german kick"

 

[banter]

Mable Frantz (My husband's grandmother) who was born in 1893 and grew up on a farm in Allentown , Pa. left us this recipe.

2lbs fresh beets and water to cover
(to cook beets)
For pickling brine:
2 cups water
2 cups cider vinegar
1 1/2 cups sugar
1/2 tsp ground mustard
1 tsp cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
1 tsp salt
1-1 1/2 dozen hard cooked peeled eggs

In a large saucepan cover beets in water and simmer until tender.
Drain beets, cool and slip off skins. Cut into 1 inch pieces and set aside. Add all other ingredients back into the sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes. Coolbrine to room temperature. Put beets, eggs and cooled liquid in a glass bowl and cover in clear wrap. Refrigerate for 2 days. NEVER add boiled eggs to hot liquid-you'll get rubber!