Easter Pickled Eggs Food

BEETY PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar 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 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them 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, then refrigerate for at least 24 hours before serving.
• Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

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.)

EASY MUSTARD PICKLED EGGS

Steps:

• Place the peeled eggs in a non-metal bowl or jar.
• In a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it). Bring just to a simmer.
• Pour over the eggs and allow to cool.
• Cover and chill for at least 48 hours to allow flavor to develop.

EASY PICKLED EGGS

Steps:

• Place egg in a 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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
• Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

PICKLED EGGS

Steps:

• Put the peeled hardboiled eggs in the large jar.
• Boil the remaining ingredients together for 5 minutes.
• Pour over the eggs in the jar.
• Cover; leave on counter overnight.
• Keeps in refrigerator for weeks, in theory.
• In reality, if you love pickled eggs, these will disappear.

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).

~ EASTER PICKLED EGGS ~

Steps:

• Boil eggs, cool then remove shells. Place in bowl with the drained beets and onions. Bring the 2 cups of beet juice to a boil. Reduce heat and add vinegar and sugars. Simmer until sugars have dissolved. Pour over eggs, beets, and onions. Covef dish and leave set in refrigerator for a couple days. Enjoy!

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.