Bar Style Pickled Eggs Recipe 385 Food

BAR PICKLED EGGS

Steps:

• Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
• Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.

TAVERN BAR STYLE PICKLED EGGS RECIPE

Steps:

• BOIL METHOD 1: Place eggs in a large deep pan, cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
• STEAM METHOD 2: Make sure your veggie steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move the hard boiled eggs to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and they are much easier to peel, try it out!
• Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Peppers with their pickling mixture into your large glass jar on top.
• In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
• Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
• Wait about 7 days, and they are ready to eat!
• Always keep these pickled eggs cold in the refrigerator, eat within one month.

BRITISH PUB PICKLED EGGS

Steps:

• Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
• Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
• Reduce heat; simmer for 10 minutes.
• Remove from the heat; allow to cool to about room temperature.
• Strain the liquid and pour over the eggs, covering them completely.
• Seal and store in refrigerator for about ten days prior to consuming.

ENGLISH PUB STYLE PICKLED EGGS

Steps:

• Pack eggs into 1 quart widemouthed jar.
• Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
• Add remaining ingredients to jar and ladle hot vinegar over eggs.
• Cap tightly.
• Let cool, then refrigerate at least 3 days before serving.
• Can be refrigerated up to 2 weeks.

PICKLED EGGS II

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
• Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

SOUTHERN BEER JOINT PICKLED EGGS

Steps:

• Cook eggs in simmering water for 15 minutes.
• Place eggs in cold water and remove shells.
• Pack into sterilized jars.
• In a kettle combine vinegar, spices and sugar.
• Bring to boil, reduce heat and simmer for 5 minutes.
• Pour hot liquid over hard boiled eggs.
• Place lid on jar and store in refrigerator when cooled.
• Use within a month.