In this instructable I will show you how to make the best pickled eggs you've ever tasted (at least, they are the best I've ever tasted). It's a very simple recipe. Although some vinegar is used in this recipe, these are not vinegar eggs.
What you will need:
2 - Dozen (24) medium or large eggs
2 - Cups of white granulated sugar
2 - Cups of white distilled vinegar
2 - 15oz. (or close to it) cans of whole red beets
1 - 4-Quart container with lid. Glass is preferable but plastic may be used
What you will need:
2 - Dozen (24) medium or large eggs
2 - Cups of white granulated sugar
2 - Cups of white distilled vinegar
2 - 15oz. (or close to it) cans of whole red beets
1 - 4-Quart container with lid. Glass is preferable but plastic may be used
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Signing UpStep 1: Boil the eggs
You must hard *boil your eggs. My method (you may have your own method) is to put the eggs into a pan and fill with water to about 2 inches above the **eggs. Wait for the water to come to a complete rolling boil and start timing from THAT point on (start timing after they are boiling). I usually time mine 10 minutes for medium eggs, 11 minutes for large eggs.
After 10 or 11 minutes, remove the eggs from the stove using oven mitts or a pot holder and run cold water into them until they are cool. Let them sit in the cold water for about 15 more minutes and then peel them and set in the refrigerator for now.
OR you can usually buy eggs already boiled, peeled, and bagged at most grocery stores. I have never used these so I can't say what the consistency or flavor of them will be.
*Boiling water can cause severe burns. Please use caution and NEVER walk away from a pot that is on the stove! (You'll see why later) Keep all handles turned in so you don't accidentally knock it off of the stove.
**If any of your eggs float to the top in cold water (before boiling) , they are most likely rotten. Do NOT use them!
After 10 or 11 minutes, remove the eggs from the stove using oven mitts or a pot holder and run cold water into them until they are cool. Let them sit in the cold water for about 15 more minutes and then peel them and set in the refrigerator for now.
OR you can usually buy eggs already boiled, peeled, and bagged at most grocery stores. I have never used these so I can't say what the consistency or flavor of them will be.
*Boiling water can cause severe burns. Please use caution and NEVER walk away from a pot that is on the stove! (You'll see why later) Keep all handles turned in so you don't accidentally knock it off of the stove.
**If any of your eggs float to the top in cold water (before boiling) , they are most likely rotten. Do NOT use them!
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I usually make a more spicy variant, but I've found I'm having issues getting the eggs themselves to absorbed the red pepper taste. I bought two of the Pennsylvania-Dutch style when I was out and about and remembered how I like them, so here it goes.
I'm also using cider vinegar.I love the color the eggs get with the beets in the recipe.
Here is a related recipe (still too sweet IMHO) but it adds onions and spices
One of the best ways to hard boil an egg is to let them sit in a Crock Pot for about three to four hours. The eggs are not flash heated in the boiling, and come out with a much smother texture.