Canning Pickled Eggs Recipe

Name: Canning Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: RED BEET EGGS; 1 cup red beet juice (from canned beets); 1 1/2 cups cider vinegar; 1 teaspoon brown sugar; 3 canned whole tiny red beets (or several slices of beets can be used); SWEET AND SOUR EGGS; 1 1/2 cups pasteurized apple cider; 1/2 cup cider vinegar; 1 (12 ounce) package red cinnamon candies; 1 tablespoon whole mixed pickling spice; 2 tablespoons salt; 1 teaspoon garlic salt; CIDERED EGGS; 1 1/2 cups pasteurized sweet apple cider or 1 1/2 cups apple juice; 1/2 cup white vinegar; 6 thin slices onions; ½ teaspoons salt; 1 teaspoon whole pickling spices; 1 peeled garlic clove; DILLED EGGS; 1 1/2 cups white vinegar; 1 cup water; 3/4 teaspoon dill weed; 1/4 teaspoon white pepper; 3 teaspoons salt; 1/4 teaspoon mustard seeds; 1/2 teaspoon onion juice or 1/2 teaspoon minced onion; 1/2 teaspoon minced garlic or 1 peeled garlic clove; PINEAPPLE PICKLED EGGS; 1 (12 ounce) can unsweetened pineapple juice (If sweetened pineapple juice is used, omit sugar)

Servings: persons

RED BEET EGGS
1 cup red beet juice (from canned beets)
1 1/2 cups cider vinegar
1 teaspoon brown sugar
3 canned whole tiny red beets (or several slices of beets can be used)
SWEET AND SOUR EGGS
1 1/2 cups pasteurized apple cider
1/2 cup cider vinegar
1 (12 ounce) package red cinnamon candies
1 tablespoon whole mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt
CIDERED EGGS
1 1/2 cups pasteurized sweet apple cider or 1 1/2 cups apple juice
1/2 cup white vinegar
6 thin slices onions
½ teaspoons salt
1 teaspoon whole pickling spices
1 peeled garlic clove
DILLED EGGS
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seeds
1/2 teaspoon onion juice or 1/2 teaspoon minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove
PINEAPPLE PICKLED EGGS
1 (12 ounce) can unsweetened pineapple juice (If sweetened pineapple juice is used, omit sugar)
1 1/2 cups white vinegar
2 medium onions, peeled and sliced
1/4 cup sugar
1 teaspoon salt
1 teaspoon whole pickling spices

1
Each of these recipes uses 12 peeled, hard-cooked eggs.
2
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
3
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
4
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
5
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

397

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: RED BEET EGGS, 1 cup red beet juice (from canned beets), 1 1/2 cups cider vinegar, 1 teaspoon brown sugar, and more.

Yes, Canning Pickled Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Canning Pickled Eggs

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