Best 6 Moms Rosy Pickled Eggs Recipes
In this article, we will introduce two delightful pickled egg recipes that are sure to tantalize your taste buds and add a unique twist to your meals. First up is Mom's Rosy Pickled Eggs, a classic recipe that has been passed down through generations. These eggs are characterized by their vibrant pink hue and a flavor profile that balances sweet, sour, and savory notes perfectly. Next, we have Dilly Pickled Eggs, which offer a more herbaceous and tangy flavor experience. These eggs are infused with fresh dill, garlic, and mustard seeds, resulting in a zesty and aromatic pickle. Both recipes are easy to follow and require minimal ingredients, making them a great option for beginners and experienced picklers alike. So, gather your ingredients, prepare your jars, and let's embark on a pickling adventure that will transform ordinary eggs into extraordinary culinary delights!
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED EGGS I
Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
Provided by Wendy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT10m
Yield 12
Number Of Ingredients 10
Steps:
- Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine 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.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 7.3 g, Cholesterol 186 mg, Fat 5 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 1.6 g, Sodium 260.1 mg, Sugar 0.8 g
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
- Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
ROSY PICKLED EGGS
This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.
Provided by LadyAngel1124
Categories Pennsylvania Dutch
Time 5m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
- Add the eggs, and refrigerate for several days.
EASY PICKLED EGGS
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.
Provided by Robin
Categories Appetizers and Snacks Pickled Egg Recipes
Time P1DT12m
Yield 24
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g
EMILY'S PICKLED EGGS
This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
Provided by Cheryl
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT35m
Yield 12
Number Of Ingredients 7
Steps:
- Place eggs in a large pot 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 eggs into a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Choose fresh, high-quality eggs. This will ensure that your pickled eggs turn out flavorful and have a good texture.
- Use a variety of spices and seasonings. This will give your pickled eggs a unique and complex flavor. Some popular spices and seasonings to use include mustard seeds, dill, garlic, and peppercorns.
- Be patient. Pickled eggs need time to develop their flavor. It's best to let them pickle for at least two weeks before eating them.
- Store pickled eggs in a cool, dark place. This will help them to stay fresh and flavorful for longer.
Conclusion:
Pickled eggs are a delicious and versatile snack or appetizer. They're also a great way to use up leftover hard-boiled eggs. With a little planning and effort, you can easily make your own pickled eggs at home. So next time you're looking for a tasty treat, give pickled eggs a try!
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