Pickled eggs are a favorite snack in our house and there is usually a jar of pickled eggs in the refrigerator for a quick lunch or evening treat. Pickled eggs are easy to make and I enjoy using my new green milk glass egg plate to serve the eggs.
I have included an easy recipe that I use routinely so you can try them out as well.
Pickled Eggs:
You will need:
A glass jar with lid that will hold 12-18 boiled eggs.
12-18 hard boiled eggs, shelled
Small can of beets, drained, with liquid reserved
(check ingredients to be sure sugar is not an ingredient. Beets labeled “pickled beets” contain sugar)
Reserved beet liquid
2 pints cider vinegar
1 Tbs. salt
1/2 tsp. black pepper
1 small Tabasco pepper, from pepper sauce container, or several drops of Tabasco pepper sauce
Procedure:
- Clean and rinse with hot water a glass jar with lid that will hold 12-18 boiled eggs.
- Shell boiled eggs while still warm
- Put beets (sliced or whole) in bottom of jar. Reserve the beet liquid.
- Place shelled eggs into jar on top of beets
- Combine following ingredients in sauce pan and heat:
Reserved beet liquid
Cider vinegar
Salt
Black pepper
Tabasco pepper or pepper sauce - Pour pickling solution over eggs in jar so that eggs are covered.
- Seal with lid
- Store in the refrigerator at least two days before serving.
Serve on one of your egg plates and enjoy.