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Love the beet juice idea… although I cheat. I buy a jar of pickles and reuse the juice… one jar is good for 1-2 uses… lol. #semihomemade
My mother made these when I was a kid and that was back in the 50s when pickled eggs were staples in beer joints sitting on the bar at all times. So I’ve used everything from traditional pickling spices to any combo I feel like, it all works and the eggs literally keep forever. If they last that long. Quick on the run protein or egg salad! Ummm…
I have pickled eggs this way for years I also like to put sliced tomatoes ln with eggs and beets Oh yer you should try puting in a few garlic cloves as well.
Thank you for all the great recipes, I’ve already tried many of them and I am excited to try the pickled eggs. The pastrami and corned beef has so far been a huge success (have a batch on the smoker right now!). I really like to see the different combinations of spices people are using because I think there is nothing better than putting your own personal note of flavor into what you love to make for people. Simply recipes is quickly turning into my go to site!
All the options sound wonderful!! And they are on my list to try. Was wondering if you strain the liquid before you place it in the jars? (wondering about the floating dry oregano, etc.). Thanks!!
Hi Bea, good question! I usually keep the spices in the liquid. They continue to give flavor to the eggs over time.
Yes! Bar Food! Memories of my Wisconsin way of life, 1960’s -1980’s. I had no idea of how to make these until I stumbled upon your recipe.
Knowing pickle juice can be reused, I opened a quart of Costco pickled beets that had been stored way too long, scooped out the off-color beets and reused the juice and jar. I supplemented it with two cups of basic pickling juice and dripped in six eggs. After 36 hours, I couldn’t wait to try them! They taste great! Just like Baumgartner’s Tavern in Monroe, Wisconsin! After 36 hours, the red color wasn’t very thick as in your photo, but still noticable. I’ll let the rest pickle and color a few more days. Thank you for this recipe!
Just perfect with great flavors. I let them rest for five days in the refrigerator. Totally your m on salads or sliced on a plate!
I make the beet pickled eggs with whole cloves(6) slices of onion (any color, but even white and yellow onions turn a lovely pink) and a little less vinegar than in the above recipe.
This has fun color!
cooked diced carrots, not too fine, all around the plate
Spaghetti with basil pesto in In the center
topped with a pink pickled egg right on top
The egg recipe was in an old Betty Crocker cook book
This is Claudia
Claudia, what a colorful plating you have with all those components! Thanks for sharing.
Bar pickled eggs are used to be made by dropping peeled boiled eggs in a jar of dill or jalapeno pepper juice. I believe I have seen them with shells on in the pickling liquid.
Brine is a super-saturated salt solution. Vinegar is NOT a brine solution.
Pickling in brine and dry salt packing are two of the oldest methods of food preservation.
Drying and smoking are probably the oldest.
Almost any vegetable can be pickled in brine, green beans, cabbage, (sauerkraut), cucumbers (your pickles), peppers, etc.
We always made our beet ones with the leftover juice from pickled beets. Way easier than mixing up a bunch of stuff from scratch… It’s already got cinnamon and such in it, slightly sweet, and our family loves them. I’ll see if I can find the ‘how to’ somewhere. I think we did add something, but I know I’ve done them in straight pickled beet juice. Give it a try!
Thanks, Debra! I canned pickled beets yesterday with the exact notion to pickled a few eggs in the brine :)
Those beet eggs were pretty rough. I don’t know how yours turned out but eh.
I just have a question are these for dill pickled eggs or sweet ?
You’ll notice there are multiple pickled egg recipes here. Some call for sugar and some don’t, so the ones that call for sugar are sweeter. None of them call for dill or are similar to dill pickles.
I save my pickle juice from store bought pickles(sweet as well as sour) to make pickled garlic as well as pickled eggs–my last batch of pickled eggs i used the sweet juice from bread and butter pickles, added apple cider vinegar as well as jalapenos—sweet tart and spicy–
Tried these, and after I did them without the cardomom, they are amazing!!!:) thankyou! Do u know what the ph is? And how long one can store in refrigerator?:).
I’d say two weeks, a month tops. After a full week of sitting in the brine, they are especially tasty! Happy pickling.
I was happy with beetroot recipe, still penetrated the eggs after 3 days. Going to use them in a Ceasar salad.
I just use juice from Aunt Nellies picked beets. After I eat the beets, I just drop in a few hard-boiled eggs into the jar.
I was just thinking about doing this. What a great idea!
when you say cider vinegar… is that the same as apple cider vinegar… i havent ever seen any that just say cider vinegar. cant wait to make!
Yes, Elise means apple cider vinegar. We clarified that in the recipe, thank you for pointing it out to us. Enjoy your pickled eggs!
Cant wait to make it by myself.Thank you for sharing this ideas.
My grandma loved pickled eggs and taught me to make them as a child. She didn’t use as many ingredients. Just beet juice, cider vinegar, and sugar. I was taught to keep them in the jar for a minimum of a week before serving. I also don’t know how long they last. We always ate them quickly. I do know you can reuse the beet juice mixture more than once.
I cannot white vinegar only distilled white white vinegar. Is it the same or should I use cider vinegar
Hi Wesley, distilled white vinegar is fine.
Thanks. I wanna try the recipe too. But only have white vinegar.
White vinegar is just fine to use. Pickle away!
You can use white vinegar. However you won’t get the same results. White and apple cider have a totally different flavor. I much prefer cider.