wilkes

My daddy used to get the hot sausages in the jar (Penrose) at the grocery store and when all the sausages were gone, he'd boil eggs and put them in the juice in the jar. Crazy, but he loved them.

2 cups of vinegar to one cup of water. Repeat again. Add beet juice. Then if more liquid is needed, I add more vinegar.

Pickled Eggs spicy and sour!
24 eggs
6 cups Cider vinegar
2 tablespoon black peppercorns
1 tablespoon Whole allspice
1/2 tablespoon Mace
1/2 tablespoon Coriander seeds
1/2 tablespoon Cardamon seeds
1/2 tablespoon Cloves
10 Small hot red peppers
3 tablespoons Sugar
Cook eggs in simmering water for 15 minutes.
Place eggs in cold
water, remove shells and pack into sterilized jars; in a kettle
combine vinegar, spices and sugar.
Bring to boil, reduce heat and
simmer for 5 minutes.
Pour hot liquid over hardboiled eggs. Place
lid on jar and store in refrigerator when cooled. Use within a
month.
Pickled Eggs
12 eggs
1 cup cider vinegar
1/2 cup water
2-3 whole garlic cloves
3 tablespoons pickling spices
5 tablespoons sugar
1 teaspoon salt
1 fresh red chili pepper (delete pepper for mild eggs)
Hard boil 12 large eggs and shell. Boil the other ingredients for 10 minutes and
let cool. Place eggs in jar and pour vinegar mixture over the eggs. Let the eggs
sit in the refrigerator for at least one week. Keep refrigerated until served.
Pickled Eggs In Beet Juice
1 (16 ounce) can pickled beets, juice only
2 cup white vinegar
1 1/2 cups water
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
1/2 teaspoon salt
12 hard boiled eggs, shells removed
1 onion, chopped
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar,
and water in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion
rings. Cover tightly, refrigerate for one week before eating.

Balsamic Pickled Eggs
6 eggs
1/2 onion, sliced
1/2 cup balsamic vinegar
1/2 cup water
1 tablespoon white sugar
5 cloves garlic, crushed
Place eggs in a saucepan and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 10 to
12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high
heat. Bring to a boil, then remove from stovetop, and allow to cool to room
temperature. Place the eggs in a glass jar, and the vinegar over top. Cover,
and refrigerate for 4 to 5 days before serving; the longer the better!

DOES ANYONE HAVE A GOOD RECIPE FOE PICKEL EGGS TO SHARE
THANK YOU