- 1 Dozen - Eggs (Hard boiled and peeled)
- 3 Cups - Distilled White Vinegar
- 1/4 Cup - Pickling Spice
- 1/4 Cup - Sugar
- 2 tsp - Kosher Salt
- 2 Cans - Whole Beets (drained with 1 cup of juice reserved)
- 1 Jar - Peal Onions (drained)
Directions
- In a medium sauce pan combine vinegar, pickling spice, beet juice, sugar and salt.
- Bring to a boil, reduce heat to low and simmer for 5 minutes.
- In a large glass resealable jar add one can of drained beets, half the pearl onionshardboiled eggs, second can of drained beets and the rest of the pearl onions.
- Fill the jar with the pickling liquid ensuring to get all of the spices in the jar. Add more vinegar if needed to top off.
- Seal the jar, shake well and let cool for several hours on the counter.
- Refrigerate for at least one week.
- After one week they are fully pickled.
Enjoy!
*NOTE - I eat these within a month but have been told they last over a year. But I err on the side of caution.
Awesome, been looking for a good recipe, thanks.
ReplyDeleteThank you! Please let me know how you like them!
DeleteLarry
Sir what are composed of pickling spice? I can't find anywhere here in my province. Thx
DeleteIt can vary by the manufacturer or your recipe. I use McCormicks. Here's a link -https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice
DeleteThanks!
Look on Amazon!! Found a huge resealable jar for 6 dollars! Couldn't find it anywhere either!
DeleteTy sir for a great recipe!!
Making them now!!
nice.
ReplyDeleteThanks Syeda!
DeleteI made these last month and I loved them! Excellent recipe! I'm definitely going to make them again. Thanks for the recipe.
ReplyDeleteThanks, glad you liked them!
DeleteJust made them!! Thx I'll let you know perhaps after a week��
ReplyDeleteLetting these little lovelies sleep the weekk away in my fridge. I added peperoncinos into mine just because I had some laying around:
ReplyDeletehttp://i13.photobucket.com/albums/a287/napalmo/IMG_20170822_193037_zpsxlebbldi.jpg?t=1503370357
Link doesn't work?
DeleteJust done first batch sitting on bench cooling waiting a week for them will be the hard part
ReplyDeleteLarry I made a Gallon jar of these eggs today. Will do a taste test in a week. I have made a few other additions like 3 crushed Garlic, Red pepper flake, and 4 whole cloves
ReplyDeleteI like the additions! Looking forward to hearing how they taste!
DeleteI have been searching for the perfect pickled egg with beets recipe online for so long. I just cracked open the first jar of eggs made from the recipe you posted and they are the best! Thank you so much!
ReplyDeleteThank you Dan, glad you enjoyed them!
Deletewhat size jar are you using?
ReplyDeleteThanks, Mike
Mike I'm pretty sure it was 1/2 gallon.
DeleteMade these eggs last week. absolutely best pickled eggs I've had in a long tim .
ReplyDeleteHI LARRY TRYED YOUR EGGS FROM A FREIND THE BEST EVER , HAVE YOU EVER PUT ANY KIND OF SOSAGE IN THE BRINE
ReplyDeleteStill good in 2020, BRAVO! Superb video, and this will be my go-to recipe from now on! THANK YOU!
ReplyDeleteJust made my first batch yesterday. And from reading the reviews, I can't wait for the week to be over
ReplyDeleteCan you use the same brine for multiple batches ? Or do I need to make a new brine for each successive batch ?
ReplyDeleteI personally would not do it or recommend it. With that said my father did it all the time when we were growing up and they were never refrigerated.
DeleteA question, is glass more better than plastic for the jar ?
ReplyDeleteLarry, I've got this recipe in process as I type. My brine is finishing its simmer. I did reduce my liquid by (1) cup vinegar to make sure I'll have enough room in my jar. If I'm able, I'll add that last cup at the tail-end to top-off the jars. The brine smells awesome.
ReplyDelete