Franks Hot Sauce Pickled Eggs Food

SHANNONS SPICY PICKLED EGGS

Shannons Spicy Pickled Eggs image

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

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

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.

PICKLED EGGS & SAUSAGE IN FRANKS REDHOT

Pickled Eggs & Sausage in Franks RedHot image

This will make a half gallon!

Provided by jenijgough

Categories Everything Else Home

Time 38m

Number Of Ingredients 6

Ingredients

15 Medium Eggs, hard boiled, peeled and rinsed
14 oz Smoked sausage or kielbasa, 2 inch slices
1 Medium Onion, sliced
10 Cloves Garlic. peeled
2 1/2 Cups Franks RedHot
2 tsp Pickling spice

Steps:

Heat Franks RedHot in pan with pickling spice to boil, turn down heat and simmer 10 minutes.
Fill a clean half gallon jar with the rest of the ingredients, alternating them.
Pour hot sauce into jar over eggs and sausage. Let cool. Store in refrigerator up to 3 months. Shake daily.

Nutrition Facts :

ZIPPY PICKLED EGGS

Zippy Pickled Eggs image

This recipe uses a fair amount of hot peppers, including scotch bonnets, the widowmaker of the Caribbean palate; but the pickling process removes most of the heat while leaving the flavour. Fear not, these eggs won't melt your tongue. Perfect for year-round fridge snacks! Safety note: Due to reports of botulism from pickled eggs, these jars should be stored in the fridge. As long as they're in the fridge, they keep for a long, LONG time.

Provided by Lazarus

Categories < 4 Hours

Time 1h30m

Yield 36 eggs

Number Of Ingredients 15

Ingredients

36 large eggs
3 cups white vinegar
3 cups water
one big handful dried chili pepper flakes
6 fresh jalapeno peppers, chopped
6 fresh scotchbonnet bell peppers (may also use habanero, or any other hot pepper. A mixture of several varieties is best)
1 (4 ounce) can sliced jalapenos, add juice as well
1 (2 ounce) bottle Tabasco sauce (Can also use Frank's Red Hot)
8 garlic cloves, chopped
1 medium onion, chopped
1/2 teaspoon dill
5 tablespoons white sugar
2 tablespoons salt
1 tablespoon peppercorn
1 1/2 teaspoons mustard seeds

Steps:

Clean 5-6 large sealer jars with lids.
Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
To hard-boil the eggs:.
I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
Bring the water to a rolling boil, then turn off the heat and cover with a lid.
Take pot off the heat after 1 minute, and let sit for 17 minutes.
Plunge eggs into a cold water bath to halt the cooking process.
Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
Fill all jars with boiling water.
Boil jar lids in a pot for at least 5 minutes.
Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.

Nutrition Facts : Calories 100.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 211.5, Sodium 471, Carbohydrate 6, Fiber 1.3, Sugar 3, Protein 7

PICKLED HOT DOGS OR SAUSAGES

Pickled Hot Dogs or Sausages image

Posted in response to a recipe request. Several years ago, my husband used to make these a lot. He must have gotten his fill, though. He only pulls out the recipe for his "manly" fishing trips, now. :) Cook time does not include overnight refrigeration.

Provided by Ms B.

Categories Meat

Time 25m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 cups water
3 cups vinegar
1 medium onion
4 -5 garlic cloves, diced
2 tablespoons salt
1 tablespoon sugar
12 whole allspice
1/4 teaspoon alum
1 teaspoon coriander
1 teaspoon mustard seeds
1 hot pepper, diced
4 bay leaves
1 dash turmeric
20 hot dogs, cut into 1 to 2 inch pieces

Steps:

Boil all ingredients (including hot dogs) together.
Put in jar and refrigerate overnight.
Store in refrigerator.
Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
Also suitable for pickled eggs.
Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.

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