Not living close enough to have the honor of going and buying them,,,I have to make them.
Before we get to the recipe....Let's talk about hard-boiling some eggs. A while back, a friend of mine told me a trick to making perfect hard-boiled eggs every time.
Hard-Boil Eggs
- Put your eggs in a large pot, cover eggs with Cold water.
- Slowly bring water to a boil, cover pot with a tight fitting lid, turn off stove, turn on timer for 12 minutes.
- 12 minutes later, take eggs out and put them in a bowl full of Cold water.
- When cold enough to touch, peel them and use for pickled eggs, deviled eggs, egg salad or whatever else you need them for.
Pickled Eggs ... Our Momma's Recipe
- Hard-Boiled Eggs
- 5 Tablespoons Sugar
- 1 1/2 Cups Vinegar
- 2 Cans Beets
In a large bowl or container
- Add Beets_Do Not Drain_
- Add Sugar and Vinegar and Stir Well
- Add hard-boiled eggs (as many as you can fit, making sure the beet juice is covering most of them)
- Put in the fridge for 2 days, stirring once or twice to make sure all sides of the eggs are turning purple.
Depending on your taste, you may want to add less/more sugar and less/more vinegar.
I will post a picture of the pretty purple pickled eggs on sunday. Even if you think,,,,eggs and beets together wouldn't taste good, give them a try....they just might surprise you...
Hope everyone has a Wonderful Holiday weekend...
Lorri
----------------------------------------------------------------------------------------------
Some tips from some of our Pennsylvania friends
Brenda D.......... I always put sliced onions in also.
April C..............If you boil your beet juice the eggs pickle faster
Loretta C..... my mom always added a few onion slices, too.
No comments:
Post a Comment