My Grandmother’S Pickled Eggs Recipe – a delicious recipe with Juice, Water, White Vinegar, Brown Sugar, Salt, Eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring all the ingredients (except eggs) to a hard boil. Cool completely. Add peeled, hard-boiled eggs and refrigerate. It takes at least two days for these to pickle. They will be good in the refrigerator for about a week.
2
Tips: If you are hard-boiling store bought eggs then place them in a single layer on the bottom of a pan and cover with cool water. Cover the pan with a lid. Bring the water to a boil and remove the pan from the heat. Let sit covered for twelve minutes. Immediately submerge in ice water. To peel, crack the shell all over, start at the fat end and peel under cool running water. This method produces hard boiled eggs without the overcooked green ring around the yellow yolk.
838
kcal
Calories
45
g
Fat
54
g
Carbs
59
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cups Beet Juice, 1/2 cups Water, 1-1/2 cup White Vinegar, 2-1/2 Tablespoons Brown Sugar, and more.
Yes, My Grandmother’S Pickled Eggs Recipe 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.
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