what is the best recipe to pickle eggs?
Answers:
PICKLED EGGS
2 tbsp mild mustard
2 c. cold water
2 c. white vinegar
1 c. sugar
1 tbsp salt
1 tbsp celery seed
6 whole cloves
2 med onions
12 hard cooked eggs
In saucepan blend mustard with a little vinegar, add remaining vinegar and next 6 ingredients. Heat to boiling, cover, simmer 10 mins. Cool pour over eggs. Cover and refrigerate overnight.
Serve as a salad these will keep 3 weeks in fridge after that time they will lose flavor and texture.
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PICKLED EGGS II
12-16 hard-boiled eggs
2 c. cider vinegar
2 tbsp. sugar
1 tsp. salt
1 tsp. pickling spices
1 jar pickled beets
Peel eggs and place into large jar. Combine remaining ingredients in an enamel saucepan. Heat to boiling point. Reduce heat and heat for 8 minutes. Pour over eggs and wait at least 24 hours before eating (to give eggs time to pickle and absorb flavor).
Other Answers:
Ingredients
6 hard-cooked eggs, peeled
1 can sliced red beets with juice
1 cup white vinegar
1 cup water
1 tbsp pickling salt (kosher or sea salt)
1 tbsp sugar
Preparation:
Combine vinegar, water, beets with juice, salt and sugar in sauce pan.
Bring to a boil and remove from heat.
Add eggs and place in a cool, dark place for 24 hours.
Then refrigerate covered for at least 1 week to 2 weeks
Source(s):
http://www.members.tripod.com/Howtuz/pickledeggs.html
Here's the best recipe of pickle eggs
2 tbsp mild mustard
2 c. cold water
2 c. white vinegar
1 c. sugar
1 tbsp salt
1 tbsp celery seed
6 whole cloves
2 med onions
12 hard cooked eggs
In saucepan blend mustard with a little vinegar, add remaining vinegar and next 6 ingredients. Heat to boiling, cover, simmer 10 mins. Cool pour over eggs. Cover and refrigerate overnight.
Serve as a salad these will keep 3 weeks in fridge after that time they will lose flavor and texture.
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