I have a question- I would like to use the pickled eggs for deviled eggs, so could I go ahead and cut the whites in half and remove the yolk before putting them in the jar with the beets/juice, although
I loved these pickled eggs? I can’t imagine that it would affect the desired outcome and would make the cut side pink all over. I’m afraid to try it for our family Easter dinner without some input from all you great cooks out there! Thanks
Joan you’ll want to use regular canned beets for this recipe. Sue Stetzel – Taste of Home Magazine
Do you use pickled beets or regular canned beets?
Exactly like my Grammie made, when I was little.
I home can pickled beets. I use them to make pickled eggs
Love Pickled Eggs and Beets. I use to make them at Easter and Christmas. I use sliced beets and I would add cinnamon sticks and definetely no water.
Same way our family has made pickled eggs and beets many many for years. don’t throw out the beet juice. use instead of water. the color is even more intense and adds extra flavor. a special note* . when my husband came into the family in 1973 and had these at our traditional Easter dinner. he absolutely loved them and they were officially renamed Pickled Do Do Eggs by him ( the o is pronounced as a long o) . and the name has stuck now for 46 years! : )
Good Stuff ! ! Suggested by my aunt she said to add about a tablespoon of pickling spice(McCormick or Ball).. Also, I used ALL of the juice from the 2 cans of beets. You can probably get away with 3/4 cup sugar to perhaps let the vinegar shine through a little more. I love it! !
Very good recipe, the same as I ate as a kid growing up in the Penna. Dutch area. I did add a few peppercorns and a few cloves.
Tasted just like my Mother made when I was a kid. Easy to make and great to eat. This was one of my favorites. Mom made them specially for holidays