| T O P I C R E V I E W |
| MtnGrlByTheBay |
Posted - Dec 20 2012 : 12:45:04 PM
Mine look gross.
I used leftover dill pickle juice from a jar of pickles, and mixed in some beet juice from a can or two of beets. I THINK that's what Mom told me to do. I just put in the peeled, hard boiled eggs.
But they just don't look appetizing. Shouldn't they be bright purple? How long should they "pickle?"
This sounded so simple, and I love pickled eggs, but I don't know if I can be brave enough to try these. Don't laugh! Did I do something wrong?
^^^I'm a RidgeRunner, and will always feel best when surrounded by the PA mountains.^^^
www.lastlapgang.com |
| 12 L A T E S T R E P L I E S (Newest First) |
| wincrestnubians |
Posted - Feb 08 2013 : 12:25:03 PM
I make my own pickled beets and just use the juice from them. I usually make them in a gallon jar, use about 2 dozen eggs I add vinegar, water and sugar and spices. Give them a swirl every now and then, and then enjoy!! Of course I use my own eggs too. :) Oh, and sometimes I add an onion sliced into rings. Yum!
Only those with an open mind can learn from ones own mistakes. |
| MtnGrlByTheBay |
Posted - Jan 07 2013 : 10:20:20 AM
Great Everyone! Thanks!
^^^I'm a RidgeRunner, and will always feel best when surrounded by the PA mountains.^^^
www.lastlapgang.com |
| forgetmenot |
Posted - Jan 03 2013 : 07:54:59 AM
Thanks for sharing, Jenne. Your recipes sound yummy and easy.
Farmgirl sister #3926
"Courage is not the absence of fear, but the belief that something is more important than fear." Ambrose Red Moon |
| AmethystRose |
Posted - Dec 29 2012 : 9:23:26 PM
I like to collect those small Pa Dutch cookbooks that used to be sold in gift shops, originally printed by a company in Reading. The older ones are filled with historical bits.
This is the version that I use--
1/3 cup brown sugar, 3/4 cup vinegar, pinch of salt, small piece of stick cinnamon, 3-4 whole cloves, juice from can of beets. Boil for 10 minutes, then pour over drained beets and store refrigerated for 3 days.
I usually make a double batch and put it into a quart size wide mouth canning jar with a small amount of sliced onion and five hard boiled eggs.
The cold beets are good with a hearty sandwich. |
| jenne.f |
Posted - Dec 29 2012 : 5:23:59 PM
I never tried it with cucumbers, but I will now!
I learn so many cool things from my farmgirl sisters.
~blessings~
Jenne
Farmgirl #4616 |
| Ninibini |
Posted - Dec 29 2012 : 2:50:01 PM
Oh! YUM! Thank you for sharing, Jenny!!! I'm so excited! Do you know if I could also use your mustard pickled egg recipe for cucumbers? I just love mustard pickles! I can't wait to try your recipes! YAY! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| jenne.f |
Posted - Dec 29 2012 : 1:03:52 PM
I also reuse the juice several times. I just reheat and add eggs and refrigerate.
~blessings~
Jenne
Farmgirl #4616 |
| jenne.f |
Posted - Dec 29 2012 : 1:02:40 PM
Here is the Recipe for Pickled Eggs and Mustard Eggs. I got it at Shady Maple Market from Sauder eggs.
RED BEET PICKLED EGGS
1 and 1/2 c red beet juice
or
2-14 oz cans red beets with juice
2 c. apple cider vinegar
1 and 1/2 c sugar
1/2 t cinnamon
2 bay leaves (optional)
8 hard boiled eggs, peeled
Mix beets and juice, sugar and spices. Slightly heat mixure to speed pickling process. Pour over eggs. Add warm water to cover eggs. Refrigerate for 2-3 days until whites of eggs have absorbed the color
MUSTARD PICKLE EGGS
1 and 1/2 c vinegar
1 cup sugar
2 T. dry mustard
1 T. Garlic powder
1 T. Onion powder
1/2 t. salt
1/2 t. yellow food color (optional)
8 hard boiled eggs, peeled
Mix all ingredients and pour over eggs. Let eggs set in pickling mixure, refrigerated for 3-4 days to reach full flavor. To speed marinating, heat mixture before pouring over eggs.
Apparently, this is the first time I REALLY looked at the Mustard recipe. I have always just added the spices to the first recipe and refrigerated. Also, I never added water to cover. I just shook them when I opened the refrigerator.
Let me know what you think.
~blessings~
Jenne
Farmgirl #4616 |
| Ninibini |
Posted - Dec 29 2012 : 11:14:06 AM
Mmmmm... Pickled eggs!!! I am going to have to make some with the juice from the next jar of pickled beets we open! I've never thought to do that before - DUH!!!
Jenne - please DO share your recipes here - I would love to try them!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
|
| Fiddlehead Farm |
Posted - Dec 29 2012 : 07:50:17 AM
I poke holes in the hard boiled eggs with a toothpick before pickling to let the pickle mixture get in. I make my own pickle juice, I have never tried to use leftover juice.
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
I am trying to be the person my dogs think I am.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
| jenne.f |
Posted - Dec 28 2012 : 5:38:29 PM
Erin,
I have a pickled egg recipe I really like. One is for regular
pickled eggs the other for mustard pickled eggs. I can email it
to you or put it here if you like. It consists mostly of pickled
beets, vinegar, sugar and spices. They need to pickle for about 3
days. They are really good and I didn't even know I like pickled eggs!
~blessings~
Jenne
Farmgirl #4616 |
| .Linz. |
Posted - Dec 21 2012 : 12:31:55 PM
I've never made them this way - we usually just make pickled beets, and then if we want pickled eggs we open the jar, drop some hard boiled eggs and wait a few days - a week is good if you want them pink/purple all the way through to the center.
"Be thou diligent to know the state of thy flocks, and look well to thy herds." - Prov. 27:23 |
