Best 3 Moms Rosy Pickled Eggs Recipes
Pickling eggs is a tradition that has been passed down through generations, and "Mom's Rosy Pickled Eggs" is a recipe that has become a family favorite. These pickled eggs are not only delicious but also a beautiful addition to any appetizer spread. The rosy color of the eggs comes from the beet juice that is used in the pickling process, and the vinegar and spices give them a tangy and flavorful taste. This recipe is easy to follow and can be tailored to your own taste preferences by adjusting the amount of vinegar, sugar, and spices used. Whether you are looking for a snack, an appetizer, or a gift for a friend, "Mom's Rosy Pickled Eggs" are sure to please.
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ROSY PICKLED EGGS
This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.
Provided by LadyAngel1124
Categories Pennsylvania Dutch
Time 5m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
- Add the eggs, and refrigerate for several days.
MOM'S ROSY PICKLED EGGS
Steps:
- In medium sauce pot add water and bring to a boil. Reduce to simmer and add beets. Simmer beets for 45 minutes until softened. Reserve 4 cups of beet cooking juice/water add to a separate bowl. Add vinegar and salt to beet juice and stir to combine. Using your one gallon container, add a layer of sliced beets, onions, a few cloves of garlic, and one tablespoon of the pickling spice to the bottom of the jar. Add as many eggs as will fit in one layer. Continue layering remaining ingredients until you reach the top of the jar. Fill the jar to the top with vinegar water mixture. Close the lid on the jar and place in the refrigerator for at least 4 days.
PICKLED EGGS I
Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
Provided by Allrecipes Member
Categories Pickled Eggs
Time P7DT10m
Yield 12
Number Of Ingredients 10
Steps:
- Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
- Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 7.3 g, Cholesterol 186 mg, Fat 5 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 1.6 g, Sodium 260.1 mg, Sugar 0.8 g
Tips:
- Choose fresh, high-quality eggs. This will ensure that your pickled eggs turn out delicious and safe to eat.
- Use a variety of pickling liquids. This will give your pickled eggs a complex and flavorful taste. Some popular pickling liquids include vinegar, brine, and beet juice.
- Experiment with different spices and herbs. This will allow you to create pickled eggs that are perfectly suited to your taste.
- Be patient. Pickling eggs takes time, so don't expect to enjoy them right away. The longer you let them pickle, the better they will taste.
- Store your pickled eggs properly. Pickled eggs should be stored in a cool, dark place. They will keep for up to several months.
Conclusion:
Pickled eggs are a delicious and versatile snack or appetizer. They are easy to make and can be enjoyed in a variety of ways. Whether you like them sweet, sour, or spicy, there is a pickled egg recipe out there for you. So next time you are looking for a new and exciting snack, give pickled eggs a try!
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