I love pickled and briny stuff. This recipe may be the reason why. My mom has been making these for years and her mother had been making them for years prior to that. I truly enjoy them. The pickling liquid imparts a great flavor and the beets make for some curious coloring. Growing up, it was always difficult to explain to friends how these eggs could be good. As an adult, I have learned that they go great with beer and other drinks. You just have to try them! You need a one gallon container with a lid, preferably glass for this recipe. You’ll also need a ton of eggs, but they keep a long time in the briny vinegar.
Mom's rosy pickled eggs
I love pickled and briny stuff. This recipe may be the reason why. My mom has been making these for years and her mother had been …
- 4 cups water
- 3 cups white vinegar
- 4 whole red beets peeled
- 1 head garlic
- 5 bay leaves
- 2 tbsp pickling spices
- 28 hard cooked eggs peeled
- 1 white onion sliced into thin rings
- In medium sauce pot add water and bring to a boil. Reduce to simmer and add beets. Add beets to the water and simmer for 45 minutes until softened. Reserve 4 cups of beet cooking juice/water in a separate bowl. Slice beets to about 1/4” and reserve. 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.
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