Son's Favorite Pickled Eggs
"This is my son's favorite recipe for pickled eggs. He takes these eggs in his lunch almost every day. What makes them different is the hint of cinnamon and cloves. It takes 5 days before they are ready to eat, but they are well worth it."
photo by Peter J
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (15 ounce) can red beets
- 1⁄4 cup brown sugar
- 1⁄2 cup white vinegar
- 1⁄2 cup cold water
- 1⁄2 teaspoon salt
- 4 cloves, whole
- 1 small cinnamon stick
- 6 hard-cooked eggs
directions
- Pour the beet juice into a medium size pot. Stir in the brown sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pot over medium-high heat for 8 minutes, stirring occasionally.
- Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
- Additional hard-cooked eggs can be added to the container as you use up the eggs.
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Reviews
-
Just made these tonight for my Dad. So I will take a pic and come back to rate next weekend when I see my parents. I managed to get 8 hard cooked eggs in the jar. They look interesting. I might sneak one before I bring them to him. Thanks for sharing your recipe Crafty Lady 13. I will be back to update Update: These were absolutely wonderful. But I am so sorry I forgot my camera at home. I will be making these again that is for sure. -
They turn out so pretty and my children can't get enough of them. The flavor reminds me a bit of pumpkin pie, due to the spices. -
I loved this recipe though I havent been able to wait the five days.....will need to double it then hide half=) I chose this one becuase it used cloves and cinnamon gives it a nice taste. -
These were great! Sweet and tangy. I will make these often. -
Another first timer to pickled eggs, and I absolutely love them! I made a half recipe and wished I made more. The good thing is I can just add a couple more eggs when I finish these. I ate mine plain, no salt necessary. Not only pretty, they taste great too. Now I know what I will be doing with all of my Easter Eggs! Thank you for the introduction to pickled eggs Crafty Lady!
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Tweaks
-
I leave the water out, otherwise this is the same as the recipe I use. One thing for anyone new to these, always, always remove the clove and cinnamon when you move these to a container for storage. Clove is very strong and if left to sit in your brine will continue to flavor your eggs and beets until the taste of clove is the primary flavor. It's fabulous for building up the brine, just not good to leave them in once ready to store the eggs and beets.
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
