Dill Pickled Eggs Food

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!

PICKLED EGGS

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.)

GARLIC-DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

PICKLED QUAIL EGGS - DILL PICKLING

Steps:

• Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
• Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
• Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.

DILLY DEVILED EGGS

Steps:

• Combine cucumber and salt; let stand for 15 minutes. Drain well and squeeze out excess liquid; set aside. Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks; stir in sour cream and dill weed. Add cucumber. Evenly fill the egg whites. Garnish with dill and/or parsley if desired. Chill until serving.

DEVILED PICKLED EGGS

Steps:

• Measure 1 cup beet juice from reserved juice.
• Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
• Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
• Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.