Recipe by Rod
"This is a classic recipe for pickled eggs."
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I have a huge jar and changed it up a bit but I love this as a base. I make it with 3 cups vinegar, 1 1/2 water, 1/2 cup sugar, 1 tbsp salt, 1 lg onion (rings), 1 garlic bulb peeled, 3 bay leafs. I put 3 cloves in jar and the rest in the vinegar mixture when cooking. Everyone loves my eggs!! Even my 3 year old :P
Excellent recipe! I've been eating pickled eggs since I was a kid, and have tried many recipes. I don't normally add sugar to mine, but thought what the heck, why not! I try not to deviate from recipes when I first make them in order to truly evaluate them properly. I took the recipe submitter's suggestion and added in slices of fresh jalapeño (about half a pepper). At first I thought they would turn out too spicy, but when I tried them the next day, there was no heat at all. Next time I'll just use the whole pepper, sliced. I'll definitely make these again!
I add 1/4 jar dill pickle juice, just adds a little flavour!
I make pickled eggs in spiced beet juice. They do not need to sit a week but only 2-3 days is adequate for the eggs to absorb the seasonings & the beautiful pink color on the outside. When sliced in two halves the colors are lovely & make a nice presentation.
I love this recipe. I made a batch with the recipe as written and made another with jalapenos. Both were fantastic. The brine has a perfect taste for me, but it could be easily customized for individual tastes.
Hard to find classic pickled eggs recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Pickled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 33
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