PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
SHANNONS SPICY PICKLED EGGS
I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!
Provided by um-um-good
Categories Spicy
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- boil everything except the eggs for about 15 minutes.
- put the eggs in a huge jar.
- pour the hot brine on top of the eggs.
- top off with hot water to completely cover the eggs.
- let sit in the refrigerator for 2 weeks.
DARK AND SPICY PICKLED EGGS
Quick and easy. egg recipe given to me by an elderly neighbor, she always gave me a jar at Christmastime. The last time she gave me some she gave me the recipe too , said she could no longer make them, she was 97.
Provided by Pat Duran
Categories Other Salads
Time 10m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients except eggs and glass jar. In a saucepan , bring the ingredients to a boil, simmer for 5 minutes. Put peeled eggs in glass jar and pour liquid through strainer over eggs. Seal jar and refrigerate to season. Takes at least 2 to 4 week to season. Worth the wait,believe me. I always make at least 6 jars when eggs go on sale.
PICKLED EGGS
Steps:
- Cook hard-boiled eggs and peel.
- Bring all the ingredients (except the eggs) to a boil. Reduce the heat and simmer for 5 minutes.
- Pack peeled, hard-cooked eggs loosely into warm jars.
- Pour the hot pickling solution over the eggs in the jars. There needs to be enough pickling solution to completely cover the eggs.
- Cover the jars and refrigerate immediately. Pretty easy!
OLD FASHIONED PICKLED EGGS
This Old Fashioned Pickled Egg Recipe is insanely easy. Simple changes make it your own. Add jalapenos for spicy eggs, use beets, or try dill pickled eggs!
Provided by Jamie at Savorysaver.com
Categories Snack
Time P2DT20m
Number Of Ingredients 4
Steps:
- Add vinegar and salt into a jar and stir to dissolve the salt. A 16oz canning jar with a plastic lid or old pickle jar works great!
- Put the eggs in the jar.
- Top off with water.
- Put the lid on the jar.
- Refrigerate.
- Wait at least 2-3 days and enjoy! The longer they pickle, the more potent they will be.
Nutrition Facts : Calories 78 kcal, ServingSize 1 serving
SPICY PICKLED EGGS
Pickled eggs. You either hate them or LOVE them. Well, for the pickled egg lovers out there I have worked on a "spicy" recipe for some time and I think it is now just about perfect! The result is not only the TASTIEST eggs I have ever had, but also the nicest looking eggs as well! The finished jars are practically decorations! So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!
Provided by Tone-Loc
Categories < 60 Mins
Time 45m
Yield 8 Eggs, 8 serving(s)
Number Of Ingredients 13
Steps:
- Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.
- After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
- Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes.
- Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs.
- Continue to add the peppers/onions/spices and eggs.
- Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar.
- Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.
Nutrition Facts : Calories 160.2, Fat 5, SaturatedFat 1.6, Cholesterol 186, Sodium 368.9, Carbohydrate 19.7, Fiber 1.3, Sugar 16.1, Protein 7.2
PICKLED EGGS
Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.
Provided by Food Network Kitchen
Categories side-dish
Time P1DT3h20m
Yield 12 pickled eggs
Number Of Ingredients 10
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
- To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)
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- Boil the eggs and peel. Allow to cool. (see notes for egg boiling tips and link to my article on how to boil perfect peeling eggs).
- In a medium saucepan on the stove, heat over medium heat vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved, then remove immediately from the heat to cool.
- In a clean quart sized (or two half pint sized jars) place ¾ of your other ingredients (jalapeno, dill, bay, onion, garlic and spices). Once the eggs have cooled, add half of the eggs. Then, add the remainder of the spices and herbs followed by the remainder of the eggs until the jar is full.
- Once the solution has cooled, pour it over the top of the eggs very gently. Secure with a jar lid and place into the fridge for 5-7 days until cured.
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- Place the eggs in a pot and add cold water until they are submerged. Cover with a lid and bring to boil. Reduce heat to medium and simmer eggs for 10 minutes.
- Place the cooked eggs in an ice bath (or very cold water) to cool them down. Remove the shells by starting at the flatter end.
- Boil the beets until tender (about 40 mins). Cool off, peel and slice in bite-sized pieces. In a jar with wide mouth or similar container alternate layers of peeled eggs and beet slices.
- Alternatively, strain the beets from a can and reserve the liquid. Layer beets and eggs as described above.
PICKLED EGGS - IMMACULATE BITES
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Reviews 11Total Time 15 minsCategory Appetizer, SnacksCalories 122 per serving
- In a medium saucepan, add the vinegar, water, onion, dill, garlic, creole seasoning, pepper flakes, bay leaf, sugar, and beets if using any. Beets are optional; only use if you would like to give it some color.
- Bring to a boil over medium high heat and cook uncovered, until the sugar has dissolved and the onions are translucent, about 3 to 5 minutes. Remove from heat and let cool a few minutes.
- Pour the pickling liquid over the eggs in the jar making sure to cover the eggs completely. Spoon the onions on the top, this helps to hold the eggs under the liquid. Cover the jar and refrigerate for about 24 hours or up to a month. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
PICKLED EGGS (FAMOUS DELI TASTE) | DELICIOUS TABLE
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4.7/5 (29)Total Time 35 minsCategory Appetizers, Dips, & SnacksCalories 88 per serving
- The method I like the best is to "steam boil" eggs. Add water to a large pan with a lid, bring the water to a boil, and set a steamer basket in the water. Carefully add eggs to steamer basket, cover, and let steam at high heat for 12 minutes. Fill a large bowl with ice and water.
- In a large saucepan, add the white vinegar, water, peppercorns, sea salt, pickling spice, crushed red pepper and slightly smashed garlic cloves. Heat to just boiling and then turn off heat.
SPICY PICKLED EGGS : 5 STEPS - INSTRUCTABLES
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Estimated Reading Time 2 mins
- What You Need. Eggs (obviously) I am using the bantams eggs as they are a nice size and absorb the pickling spices quicker than full sized eggs (also our full sized ones are humongous)
- Hard Boil the Eggs. Boil for about 10 minutes, ideally use eggs that are a few days old as they peel more easily. This is no problem if you are using shop bought eggs as they can be several weeks old!!
- Cool and Peel the Eggs and Put in Jars. I drain the water and refill with cold and some ice before peeling. You can sterilise the jars (put in oven for 10 mins) but it isn't really necessary as the pickling vinegar will also sterilise them.
- Add Your Spices As Require and Top Up With Vinegar. Brim fill the jars and then put on the lid allowing a little vinegar to overflow, this will ensure that there is no air in the jar (do this over the sink)
- Allow to Pickle! They take at least 2 weeks to pickle decently but will keep for up to 2 years (not in this house though!) I keep mine in the beer fridge!
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