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(My mother still makes this today)

Boil Eggs about 2 – 2 1/2 dozen. in salted water

Peel them and rinse.

using same rinsed out stock pot ..add about 4 – 6 jars of Whole Pickled Beets (Mom likes the ones in the glass jar best.. if you have home canned beets even better =)



put red cider vinegar 4 cups,

3 cups sugar

1 Tbsp. mixed pickling spice.

Bring mixture boil

Note: do not add any water to this recipe

add eggs to boiling beets, careful not to splash on clothing as it will stain

Allow to boil only FIVE minutes.. no longer or eggs will be tough






ladle EGGS and beets into glass jars





then the liquid. will be very hot







try and make sure your eggs are under the liquid. if one or two stick out at top that is fine.. just remember to turn them so all sides will pickle..

Screw tightly fitting lid on… Let set for a day or two then refrigerate.

they are better the longer they set.. Grandma let hers set a week before eating but mom said she never could hold out that long so after maybe two days they are good to go.



Amanda NayNay Ennis from Tried and True Recipes on Facebook wrote This is exactly how I make my pickled eggs…grannys recipe! yum! Got me a big jar in the fridge now!
Kenny Tammy Wallace from Tried and True Recipes on Facebook wrote That is how I made mine also…but we only use 1/3 cup of sugar…just because we like them tart! 🙂

Photo by Kenny Tammy Wallace




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