Best Pickeled Eggs Without The Beets Recipes

EASY PICKLED EGGS (NO CANNING REQUIRED)

Steps:

• Place all ingredients except eggs, garlic, and dill in a saucepan.
• Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
• Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
• Pour the liquid over the eggs and seal the jar.
• Refrigerate at least 3-4 days before eating (1 week is best).

PICKLED EGGS WITH BEETS

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.

PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

PICKELED EGGS WITHOUT THE BEETS

Steps:

• Mix your vinegar, sugar, water, prepared mustard, salt, celery seed, mustard seed and cloves in a large saucepan. Let it boil and then lower the heat so that it simmers for about 10 minutes. Remove from the stove and allow the mixture to cool. Get a large, glass jar with a lid, and put your eggs and onions inside. Pour in the vinegar mixture until the eggs are completely covered. Close the jar, and place it in the refrigerator to chill overnight (or at least for 8 hours). These will last in the refrigerator for a week.

BEET-PICKLED EGGS

Steps:

• In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
• Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
• Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
• Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

PICKLED EGGS AND BEETS

Steps:

• Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. , Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.

QUICK PICKLED EGGS AND BEETS

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, cool, and peel. Place eggs in a glass or plastic container.
• In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.