Red Beet Eggs: Adding a cup of red beet juice from canned beets to the brine creates a stunning maroon color and a subtly ...

In a large pan, bring the vinegar to a slow boil. Place all of the ingredients, except for the eggs (and whatever else you want to pickle, such as carrots) and sliced jalapeños, into the boiling ...

The USDA recommends refrigerating hard boiled eggs within two hours of cooking. Sealed, unopened containers of commercially pickled eggs can last for months on the shelf, according to the USDA.

Boil your eggs, peel 'em. Pour the liquid from the peppers and garden mix into a gallon jar, adding some of the veggies. Alternate layers of eggs and veggies in the jar. Cover the eggs with the ...

The key to success with pickled eggs is in the cooking of the eggs; they need to be cooked sufficiently to cook the yolk through, but not so much that it is grey and chalky. For best results do ...

The USDA recommends refrigerating hard boiled eggs within two hours of cooking. Sealed, unopened containers of commercially pickled eggs can last for months on the shelf, according to the USDA.

Take a pickled egg and roll it in celery salt, then seasoned flour. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg.