Pickled eggs!! Mmmmmmmm

You can cheat like I have done.

Use the brine from a jar of homemade or storebought pickled beets.
Just hardboil the eggs, peel and stuff into a jar with some sliced onions - pour the brine over and let sit in the fridge for at least 2 days - more is better.
This gives you pretty pink pickled eggs

Or you can just use cider vinegar in place of the beet brine.
Add a little sugar if you like the brine sweet like from the beets.

 

I make mine the easy way, first I buy canned red beets ad them to a large jar, juice and all. Then I use that can to fill with 1/2 cider vinegar and water add that to the jar. Then add cooks eggs. That's it. If the juice doesn't cover the eggs I'll add more vineger and water. It takes about 3 days in the freg. to get done.

If your making a lot I would use 2 cans of beets and one can of water and vinegar.

 

I just use 1/3 cider vinegar, 2/3 water, & LOTS of cayenne pepper. YUMMY!

 

I used the recipe from Jackie Clay's canning book I got from the Backwoods Home Magazine book section. It's the basic recipe for pickling solution with vinegar with spices. I've added garlic and hot peppers to the mix to give it an extra kick.

 

Wow, Darkmatter, those eggs sure do look delicious!!!!

 

Quote:They are........ I get a dozen eggs per quart jar. A jar of these and a six-pack guarantees me a night on the couch!

 

HOW do i make them not rubbery?? Every time i make them they turn out like rubber...

 

RECIPE PLEASE Darkmatter!!!!!!