In an effort to clean out my magazines and cookbooklets, I’ve decided to join Magazine Mondays hosted by Cream Puffs in Venice. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them.
I used to make these for our VFW and they were a favorite!
PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper
- Hard boil the eggs.
- Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
- Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
- In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
- Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.
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I’ll have to try that – we always have left over pickle juice at our house.
I make pickled eggs for my husband. I just put the boiled eggs in my leftover pickle juice and add jalapenos to spice it up a bit. Sounds wonderful this way too. Can’t wait to try it!
I sometimes use that recipe too – especially around Easter.
My husband loves pickled eggs! I make mine with beets and beet juice…he likes the purple colors! This is a great recipe!
I can’t believe you made pickled eggs! They look awesome!