I like beet pickled eggs and spicy pickled eggs.
Beet eggs are quick and simple. This is the one I use
http://allrecipes.com/recipe/45157/quick-pickled-eggs-and-beets/
Recipe By:Cathy Swanson
"Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks."
Ingredients
- 8 eggs
- 1 (15 ounce) can sliced beets with liquid
- 1/2 cup white vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1/2 teaspoon ground cinnamon (optional)
Directions
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
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Not everyone likes spicy, but I do. The longer you let it sit in the fridge the spicier it will be. The recipe I use is from this site
https://hubpages.com/food/spicypickledeggs
Hard boil 8-10 eggs.
Combine these in a saucepan:
1) 2 Cups of White Vinegar
2) 1/2 Cup of Water
3) 1/2 Cup of White Sugar
4) 1 teaspoonful of salt
5) 1 teaspoonful pickling spice
6) 1 teaspoonful red pepper flakes
7) 4-5 cloves
8) 1 Cinammon Stick
9) 2-3 Habanero Peppers (orange color) cut into rings (discard stems). Include the seeds as well. BEWARE: the oils from the surface of these can really burn.
10) 2-3 Green Jalapeno Peppers cut into slices
11) 1/2 Red Pepper cut into strips
12) A few rings of a freshly cut White Onion
Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir ocassionally while simmering.
Remove the broth from the heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs. Scoop some more of the peppers/onions/spices into the jar. Add 3 more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the Mason Jar, using a funnel if you like, to within a quarter inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.
Hand tighten a lid and ring on the Mason Jar and let it cool.
Then place it in the refrigerator for 2-3 weeks.
