Dales Red Pickled Eggs Food

DALE'S RED PICKLED EGGS

Steps:

• In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
• In a larger glass bowl, place peeled eggs and beets.
• Pour dressing over eggs.
• Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
• To serve, cut eggs into halves or quarters.

SPICED PICKLED EGGS

Steps:

• Place eggs in a large pot& cover by 2 inches with cold water.
• Bring water to a full, rolling boil& immediately remove from the heat.
• Cover& let stand for 15 minutes.
• Remove from pan, run under cold water& peel.
• In a medium pot, mix together the vinegar, water,& salt.
• Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
• Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
• Remove spice bag.
• Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
• Allow to cool& then refrigerate for at least 8 days before serving.

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

ALI'S DILL PICKLE DEVILED EGGS

Steps:

• Boil eggs for approximately 20 minutes
• Once eggs are hard, drain water and allow eggs to cool.
• You may also let them sit in cold water for 15 minutes.
• Peel eggs then cut them long wise.
• Set hardened egg whites to the side.
• Put egg yolks in a small to medium size mixing bowl.
• Mash yolks with a fork.
• Add mayonnaise, mustard, relish, and salt.
• Stir until all ingredients are blended and a thick, creamy texture is achieved.
• Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
• Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
• There you have it! Dill Pickled Deviled Eggs!

DILL PICKLED EGGS

Steps:

• Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
• Brine: Bring vinegar, water and salt to a boil, remove from heat.
• Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
• Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
• Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
• Enjoy!

SUPER EASY PICKLED EGGS

Steps:

• Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
• While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
• While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
• Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
• Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
• Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).

NATURALLY DYED PICKLED EASTER EGGS

Steps:

• Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
• To make pink pickled eggs:
• Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
• To make yellow pickled eggs:
• Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
• To make purple pickled eggs:
• Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
• To make orange pickled eggs:
• Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
• Do Ahead
• Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.