Easy Pickled Eggs8 Reviews
- Cook: 12 min
- Ready In: 1 day 12 min
“Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.” - by Robin
Original recipe yields 12 eggs
- Place egg 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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
- Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.
Amount Per Serving (24 total)
- 48 cal
- 2.5 g
- 3.2 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"This will make them better: Drain the beet liquid into a small saucepan. Add 1/4 c. sugar and 1/4 c. of cider vinegar. Simmer while stirring for 5 minutes. Put eggs into container and top with onio..." See morens if using them and then beets , add liquid. Refrigerate for at least 48 hours, 4 days is best. Be sure to stir or shake container once or twice a day for even color. I usually use a max of 8 eggs with this recipe."
"I have been eating these my whole life (68) and they have always had a couple tablespoon of cider vinegar in them. Maybe this is a Pennsylvania Dutch thing..." See more"
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