Post by littlesis60 on Jun 14, 2003 19:26:57 GMT -6
My Mom's old recipe For Pickled Eggs and Beets: 2 cans whole small beets 1/2 cup vinegar 1/4 - 1/2 cup water 1/4 - 1/2 cup sugar (to taste) 1 tsp salt 1 tsp pepper boil for one minute Then add 1 dozen hard boiled eggs. Let sit 12 hours. Eggs must be submerged in the liquid.
thanks for the recipies for deviled eggs and pickled beet eggs...however...what we are looking for is horseradish pickled eggs. We have bought them from a local farm market under a label that is something like Amish Recipies Old Fashioned Horseradish Eggs. They are whole hard boiled eggs in a brine that i think consists of vinegar, sugar and horseradish. Please try again to find the recipe for us.
Spiced Pickled Egg's 12 hard boiled eggs, peeled 3 c. white vinegar 1 T. minced ginger root 1 T. minced horseradish root 1 t. whole cloves 1 t. white peppercorns 1 t. salt sliced radishes
Pack eggs and radishes in wide-mouthed sterilized jars. Combine other ingredients, bring to a boil and simmer 10 min. Pour boiling liquid over the eggs, filling jar completely. Seal at once. Process 10 minutes.
Makes 12 eggs (ca. 1 1/2 qts.)
The radishes give the eggs a nice rosy exterior. They bleach out completely, and taste quite nice once they're pickled. Beets would give a stronger color, but I haven't tried using them, and I'm not sure what they'd do to the flavor. Close to what you are looking for Jay
2 cans (about 14oz each) small whole beets 1 cups. cider vinegar 1 tsp sugar 1 Tbsp salt 1 Tbsp horseradish 12 or so cloves
Hard-cook the eggs: Place in a pan large enough so that they don't overlap, and fill pan with water to 1" over eggs. Over med-high heat bring just to a rolling boil. Turn off the heat, cover the pan and let sit for 12 minutes. Rinse briefly with cold water. Shell eggs while still hot under running cold water.
Drain the beets, reserving the juice, and place beets into a large Tupperware container. As the eggs are shelled, add them in and mix beets and eggs together gently.
Add enough water to the beet juice to make 2 cups. Bring just to a boil and add the cider, sugar, salt and cloves. Return just to the boil. (Do not overboil! You'll lose the beautiful color!) Pour over eggs and beets. Refrigerate, shaking gently twice a day or so to rotate the eggs. In three days the whites should be completely dyed. The eggs are best served cut into quarters to show off the colors. After about a week the yolk will be purple also - not as pretty but still delicious. They keep for quite a while, if you don't devour them fast Jay
18 eggs, hardboiled and peeled 2 cans small whole beets 1 cup vinegar (I use cider) 1 level Tbsp salt 1 heaping Tbsp horseradish (the refrigerated, UNcreamed type) 1 tsp sugar a few cloves
Drain the beets into a measuring cup and add water to make 2 cup fluid. Bring to a boil and add vinegar, salt, horseradish, sugar and cloves. Bring to a boil again.
Meanwhile, arrange the eggs and beets, mixed together, in a container (I use Rubbermaid, Grandma used glass jars). Pack them snugly in a container that holds 7-8 cups, while the eggs are still hot. When the juice comes to a boil, pour it over the eggs and beets. Cover, and place in the refrigerator. Gently shake the container a few times a day to rotate the eggs. (This is so the spots pressing against the sides of the container get some contact with the juice.)
The whites should be completely purpled in 3-4 days, and the eggs are good for a couple of weeks, at least. I don't know for sure, they never last long here.
Hi, my search is for a 'pickled type' hardboiled egg that is spiced with horseradish, sugar, and I am not sure of what else. thanks for your help.