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.)
MOM'S PICKLED EGGS
Make and share this Mom's Pickled Eggs recipe from Food.com.
Provided by Lori 13
Time P3DT30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil beets until tender.
- Hard boil eggs.
- Let both cool.
- Peel.
- Slice beets.
- Place in a bowl with the eggs, garlic and onions.
- Bring the vinegar, sugar, salt, pepper and cinnamon to a boil.
- Pour over egg mix.
- Let cool. Cover. Chill at least 72 hours.
Nutrition Facts : Calories 154.7, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 169.5, Carbohydrate 19.4, Fiber 0.3, Sugar 18, Protein 6.5
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
PICKLED EGGS
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Provided by wildheart
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
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.
More about "moms pickled eggs food"
EASY CLASSIC PICKLED EGGS RECIPE | HOMEMADE & YUMMY
From homemadeandyummy.com
Ratings 127Calories 64 per servingCategory Appetizer
{OLD FASHIONED} PICKLED EGGS RECIPE - BELLY FULL
From bellyfull.net
Ratings 11Category SnackCuisine AmericanTotal Time 10 mins
- In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.
EASY REFRIGERATOR PICKLED EGGS - NO CANNING! - THE …
From thekitchenmagpie.com
HOW TO PICKLE EGGS - ASK A PREPPER
From askaprepper.com
BEST PICKLED EGG RECIPE - HOW TO MAKE HOMEMADE …
From food52.com
PICKLED EGGS: 4 EASY RECIPES!
From simplyrecipes.com
INSANELY EASY OLD FASHIONED PICKLED EGGS – MAKE IT YOUR …
From savorysaver.com
MOM'S PICKLED EGGS - LESLIE FEHLING - EVERYDAY ARTIST
From lesliefehling.com
MOM'S PICKLED EGGS - ART AND THE KITCHEN
From artandthekitchen.com
PICKLING 350 EGGS | PRESERVING FOOD FOR WINTER IN ALASKA
From youtube.com
MY GRANDMOTHER’S PICKLED EGGS RECIPE - TASTY KITCHEN
From tastykitchen.com
PENNSYLVANIA DUTCH: MOM’S PICKLED EGGS | EDIBLE PHILLY
From ediblephilly.ediblecommunities.com
MOM’S GIFTED EGG ROLLS WITH PICKLED DAIKON RECIPE | PBS FOOD
From pbs.org
CLASSIC PICKLED EGGS ARE SO EASY TO MAKE | KITCHEN FRAU
From kitchenfrau.com
HOW TO MAKE PICKLED EGGS AND OTHER GREAT WAYS TO PRESERVE EGGS
From backyardpoultry.iamcountryside.com
DELICIOUS MOM’S PICKLED EGGS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
20 BEST RECIPE FOR PICKLED EGGS - BEST RECIPES IDEAS AND COLLECTIONS
From momsandkitchen.com
PERFECT PICKLED EGGS RECIPE | GET CRACKING
From eggs.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love