Canning Pickled Eggs

Total Time: 1 hr 18 mins Preparation Time: 1 hr Cook Time: 18 mins

Ingredients

• 1 cup red beet juice (from canned beets)
• 1 1/2 cups cider vinegar
• 1 teaspoon brown sugar
• 3 canned whole tiny red beets (or several slices of beets can be used)
• 1 1/2 cups pasteurized apple cider
• 1/2 cup cider vinegar
• 1 (12 ounce) package red cinnamon candies
• 1 tablespoon whole mixed pickling spice
• 2 tablespoons salt
• 1 teaspoon garlic salt
• 1 1/2 cups pasteurized sweet apple cider or 1 1/2 cups apple juice
• 1/2 cup vinegar
• 6 thin slices onions
• 12 teaspoons salt
• 1 teaspoon whole pickling spices
• 1 peeled garlic clove
• 1 1/2 cups vinegar
• 1 cup water
• 3/4 teaspoon dill weed
• 1/4 teaspoon pepper
• 3 teaspoons salt
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon onion juice or 1/2 teaspoon minced onion
• 1/2 teaspoon minced garlic or 1 peeled garlic clove
• 1 (12 ounce) can unsweetened pineapple juice (if sweetened pineapple juice is used, omit sugar)
• 1 1/2 cups vinegar
• 2 medium onions, peeled and sliced
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon whole pickling spices

Recipe

• 1 each of these recipes uses 12 peeled, hard-cooked eggs.
• 2 the directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
• 3 pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
• 4 there needs to be plenty of pickling solution, and enough to completely cover the eggs.
• 5 pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.