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Pickled Beet Eggs

Going Coastal

Six Pointer
Whipped up some pickled beet eggs for Easter.
My family has been making this tasty treat as long as I can remember.

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Really easy to make. Just get ya some pickled beets, I picked up 3, 15oz cans at walmart along with
2 dozen eggs.
Boil the eggs peel and set aside.

This will be by the quart, double if you plan on making a 1/2 gallon jar.

Open a can of beets and drain the juices into a small saucepan. Add 1/4 cup of apple cider vinegar and 3 tablespoons of sugar. Simmer and stir long enough to dissolve the sugar. Taste and add sugar if more is needed.
Alternate the beets and eggs in the jar using 8 eggs per quart.
Add enough juice back to the jar to cover the contents.
Let them cool then refrigerate , usually takes 3 days before the egg whites turn purple. Then they are ready to eat.
Good with beer too :party:
 
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7mm-08

Twelve Pointer
I’ve got some purple eggs in the fridge now. We grew up eating them with a little Mayo.
 

specialk

Twelve Pointer
i first ate them a few years ago, met a guy that was italian that made some....theres recipes on google but i never made any....as a side note a loooove pickled quail eggs too!!.....
 

Mr.Gadget

Old Mossy Horns
I have a few dozen in the fridge now.
I do the pickle beet, Cajon, and some in mustard so they taste just like deviled eggs.
 

YanceyGreenhorn

Twelve Pointer
i first ate them a few years ago, met a guy that was italian that made some....theres recipes on google but i never made any....as a side note a loooove pickled quail eggs too!!.....
That’s a great idea we keep a couple quail and always have eggs handy. My wife is a pickling machine. Eggs, beets, peppers, onions, etc. Last summer I was mowing and weed eating all day and they seemed like the perfect “meal.” I ended up eating 14 pickled eggs and about the same number of beets with peppers n onions. I couldn’t look at food for like a day n a half
 

Mr.Gadget

Old Mossy Horns
For the deviled egg ones I use a mix of 50/50 distilled water and apple cider vinegar.
12 eggs
1/2 Ring sweet onion
Few cloves sliced garlic
Pinch of red pepper flakes
Some sweet banana peppers
One table spoon pink Himalayan Salt
One teaspoon black pepper corns
One teaspoon yellow mustard seed
1/4 teaspoon ground yellow mustard
One teaspoon sugar

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Mr.Gadget

Old Mossy Horns
For the Cajun ones I use a mix of 50/50 distilled water and apple cider vinegar.
12 eggs
1/2 Ring sweet onion when I have them was out for this batch.
Few cloves sliced garlic
Big Pinch of red pepper flakes
Some sweet banana peppers (hot peppers if you like
One table spoon pink Himalayan Salt
One teaspoon black pepper corns
One teaspoon yellow mustard seed
One teaspoon white pepper
One pinch black pepper
1/2 teaspoon smoked paprika
Pinch of garlic powder, chili powder, cayenne

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Mr.Gadget

Old Mossy Horns
Here was some left overs I did as a hot beet picked egg
I use a mix of 33/33/33 distilled water, beet juice, apple cider vinegar.
12 eggs
Several sliced beets
1/2 Ring sweet onion
Few cloves sliced garlic
Big Pinch of red pepper flakes
Some sweet banana peppers (hot peppers if you like
One table spoon pink Himalayan Salt
One teaspoon black pepper corns
One teaspoon white pepper
One pinch black pepper
1/2 teaspoon smoked paprika
Big Pinch of chili powder, cayenne

Let me add a note to it. I will not use any metal lids, always plastic.
The vinegar will react to the metal lid and give the eggs a metallic taste some times.

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Fish Head

Eight Pointer
For the deviled egg ones I use a mix of 50/50 distilled water and apple cider vinegar.
12 eggs
1/2 Ring sweet onion
Few cloves sliced garlic
Pinch of red pepper flakes
Some sweet banana peppers
One table spoon pink Himalayan Salt
One teaspoon black pepper corns
One teaspoon yellow mustard seed
1/4 teaspoon ground yellow mustard
One teaspoon sugar

View attachment 63789
Thanks! & using plastic lids is a great tip. I need to get busy.
 
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