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We love this recipe, it’s unique and packs a ton of flavor!
Old Fashioned Pickled Eggs by Shannon
Submitted by: Shannon Schuler
This is a family recipe, passed to me by my Grandmother, who used to make these a few times a year. They would never last very long!
I have since modified it by replacing the regular vinegar she used, with the delicious Lambrusco vinegar, supplied by Oil and Spice Co.
It adds such a delicious sweet tang to the eggs, I now deem it irreplaceable. I know my Grandmother would definitely approve!
Great for trying to figure out what to do with all those leftover Easter eggs as well!
Persons
18
Serving Size
1 Egg
Prep Time
30 minutes
Cook Time
15 minutes
Wait Time
24 hours
Total Time
45 minutes
Ingredients
- Large ball canning jar, or canister that can hold 1 to 1 and 1/2 gallon
- Approximately 18 eggs ( depending on size you choose ) I always go with large
- 2 cans of red beets, with juice
- 1 large white onion
- 1 cup of white sugar
- 1 375ml bottle of Lambrusco Fruit vinegar
- Approximately 4 or 5 cups of extremely hot water
Notes
Super easy, and always a hit ! 🙂
Instructions
- Hard boil your eggs, and peel them. Do not cool them completely though, this will slow the absorption rate of the pickling brine.
- Slice the white onion and place it into the large canister.
- Pour one can of beets, including juice into the jar.
- Add the cup of sugar and the Lambrusco, and one cup of the hot water, and stir.
- Add in your eggs, and the remaining can of beets, juice included.
- Gently stir, and fill remaining space in jar with hot water.
- Refrigerate for at least a week to get the full robust flavor into your eggs.
Calories
126
5.3%
Fat
4.1 g
6.2%
Saturated
1.3 g
5%
Carbs
15 g
5%
Protein
5.8 g
Fiber
0.7 g
0%
Sodium
137 mg
5.7%
Trans fat
0.0 g
Cholesterol
159 mg
53%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Lambrusco Vinegar
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