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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma's Pickled Eggs Recipe

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This recipe for Grandma's Pickled Eggs is from Dana's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 eggs
2 15 oz. cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 tsp salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves (optional)
Directions:
Directions:
1. Place eggs in saucepan and cover with water. Bring to a boil. Cover, remove from heat, and let eggs sit in hot water for 10-12 minutes. Remove from hot water, cool, and peel.

2. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.

3. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves if you choose. Bring to a boil, lower heat, and simmer 5 minutes.

4. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours at least before using.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
At least 2 days to marinate

 

 

 

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