Getting tickled pink is a fun and easy recipe to create. Pickled eggs were originally cured in a vinegar brine to preserve them. This was an easy way to have food keep for several months.
Pickled eggs have become quite popular over the years and are served as snacks, hors d’oeuvres, in bars, taverns, beer stands and at picnics or as garnishes for other salads and dishes.
If you plan on keeping the eggs in the brine for a prolonged period of time and want to have the brine penetrate the inner portion of the eggs all you have to do is puncture the egg through with a toothpick. Then the brine will have a route to color the inner portion of the whites to match the outer coloring.
- 12 hard-boiled eggs, peeled
- 1 large sterilized glass jar with lid
- 4 cups of vinegar
- 1 teaspoon of salt
- 2 medium onions, chopped
- 1/3 cup of sugar
- 1 tablespoon of pickling spice
- 1 cup of beet juice
- Place all the peeled boiled eggs in the glass jar.
- In a medium sized pot combine the remaining ingredients and bring to a boil and let boil for about 5-6 minutes.
- Pour the hot brine over the eggs in the jar.
- Cover the jar with the lid and leave out on the countertop overnight.
- The following day place the jar in the refrigerator to get cool.
- Now your pickled eggs are ready to eat.
- Keep remaining pickled eggs in the refrigerator.
- Pickled eggs will keep refrigerated for a few weeks.
© 2014 Beverly Mucha / All Rights Reserved
Never miss another news or gossip story again! Subscribe to Beverly Mucha Jackson Celebrity Examiner and receive a free notification every time something new is published.