TAVERN BAR STYLE PICKLED EGGS RECIPE
Tavern Bar Style Pickled Eggs are a popular bar food served for hundreds of years to hungry patrons. These spicy eggs get their bright cheery yellow color from chili peppers, turmeric, and pickling spice. This fun easy pickled egg recipe can be a healthy snack, appetizer, or cold hor d'oeuvre.
Provided by Lisa Hatfield
Categories Appetizers, Dips, & Snacks
Time 35m
Number Of Ingredients 8
Steps:
- BOIL METHOD 1: Place eggs in a large deep pan, cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
- STEAM METHOD 2: Make sure your veggie steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move the hard boiled eggs to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and they are much easier to peel, try it out!
- Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Peppers with their pickling mixture into your large glass jar on top.
- In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
- Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
- Wait about 7 days, and they are ready to eat!
- Always keep these pickled eggs cold in the refrigerator, eat within one month.
Nutrition Facts : Calories 88 kcal, Carbohydrate 2 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 653 mg, ServingSize 1 serving
EASY PICKLED EGGS (NO CANNING REQUIRED)
Steps:
- Place all ingredients except eggs, garlic, and dill in a saucepan.
- Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
- Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
- Pour the liquid over the eggs and seal the jar.
- Refrigerate at least 3-4 days before eating (1 week is best).
Nutrition Facts : Calories 82 kcal, Carbohydrate 2 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 egg, UnsaturatedFat 3 g
PICKLED EGG APPETIZER WITH ORANGE WHEAT BEER
An Appetizer Plate, Pickled Eggs, Andouille Spicy Sausage, Creole Mustard and served with a Orange Wheat Beer.
Provided by Potagekempcc
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
- Divide salad on serving plates.
- Place 2-sliced pickled eggs, 2-slices Andouille Spicy Sausage and 4 baby dill pickle slices on salad.
- Season Andouille Spicy Sausage with fine sea salt and fresh cracked black pepper.
- Spread Creole mustard over Andouille Spicy Sausage.
- Serve with Hanger 24 Orange Wheat Beer.
- Garnish plates with Fresh Parsley Sprigs.
Nutrition Facts : Calories 387.5, Fat 18.4, SaturatedFat 5.9, Cholesterol 32.6, Sodium 1867.7, Carbohydrate 19, Fiber 2, Sugar 1.9, Protein 14.3
PICKLED EGGS
This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!
Provided by TERRYLEE51
Categories Appetizers and Snacks Pickled Egg Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
- Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 15.1 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 1.2 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 368.3 mg, Sugar 13.5 g
BACON AND CHEESE EGG APPETIZERS
Make and share this Bacon and Cheese Egg Appetizers recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using a knife cut the outside of the egg white just as far as the yolk, and carefully remove the egg white leaving the yolks intact.
- Mash the egg yolks and stir with the mayonnaise, bacon, vinegar, cheese, and salt.
- Fill the egg white halves with the mixture.
- Top with the crumbled bacon.
NATURALLY DYED PICKLED EASTER EGGS
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Provided by Anna Stockwell
Categories Easter Egg Pickles Lunch Spring Kid-Friendly Brunch Beet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 pickled eggs
Number Of Ingredients 21
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.
PICKLED EGG APPETIZER WITH PUMPKIN ALE
An Appetizer Plate, Dill Pickles, Bauernwurst and Sweet Dark Mustard. Served with Pumpkin Wheat Ale for all the fall flavors.
Provided by Potagekempcc
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
- Divide salad on serving plates.
- Place 2-sliced pickled eggs, 2-slices Bauernwurst and 4 baby dill pickle slices on salad.
- Season Bauernwurst with fine sea salt and fresh cracked black pepper.
- Spread Sweet Dark Mustard over Bauernwurst.
- Serve with a Cold Shock Top Pumpkin Ale.
- Garnish plates with Fresh Parsley Sprigs.
- *Chef's Note: Bauernwurst is a German Farmer's Sausage.
Nutrition Facts : Calories 371.1, Fat 18.7, SaturatedFat 6.4, Cholesterol 89.7, Sodium 1581.4, Carbohydrate 17.4, Fiber 1.7, Sugar 1.3, Protein 11
PICKLED EGG APPETIZER WITH BLUE MOON WHEAT ALE
An Appetizer Plate, Greek Olives, Pickled Mushrooms and Liverwurst with Sweet and Spicy Bavarian Mustard. Served with Blue Moon Wheat Ale.
Provided by Potagekempcc
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
- Divide salad on serving plates.
- Place 2-sliced pickled eggs, 2-slices liverwurst and 6-Kalamata olives and 6-Marinated Mushrooms on salad plates.
- Season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
- Spread Sweet and Spicy Bavarian Mustard over liverwurst.
- Serve with Blue Moon Belgian Wheat Ale.
- Garnish plates with Fresh Parsley Sprigs.
- Chef's Note: *Hengstenberg Sweet and Spicy Bavarian Mustard.
Nutrition Facts : Calories 418.9, Fat 23.5, SaturatedFat 7, Cholesterol 89.7, Sodium 1265, Carbohydrate 19.1, Fiber 2.6, Sugar 0.8, Protein 11.7
PICKLED EGG APPETIZER WITH GUINNESS BLACK LAGER
A wonderful Irish Appetizer, Spinach Salad, Pickled Eggs, Dill Pickles and Irish Banger. Guinness Black Lager is brewed with roasted barley from Northern Ireland.
Provided by Potagekempcc
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
- Divide salad on serving plates. Place 2-sliced Irish Bangers, 2- pickled eggs and 4 pickles on salad.
- Season with fine sea salt and fresh cracked black pepper.
- Spread Guinness Spicy Mustard over sliced Irish Bangers.
- Serve with a 12-ounce Cold Guinness Black Lager.
Nutrition Facts : Calories 1806.8, Fat 2.5, SaturatedFat 0.4, Sodium 1243.7, Carbohydrate 150, Fiber 1.7, Sugar 1.3, Protein 20.3
PICKLED SHRIMP APPETIZER
I cannot wait to try this out in the summer! The prep time says 8 hours - 2 days. I'm not sure to go long or short, the first time out. It's seems like a nice spicy summer dish that could be presented ANY way one could think of e.g. on skewers, with a meat dish. I think it's a Cooking Light recipe, it sure reads like one.
Provided by peskyleo
Categories Peppers
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
- Repeat procedure with remaining oil and shrimp.
- Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
- Cover and reduce heat and simmer 8 minutes until tender.
- Pour pepper mixture over shrimp, add cilantro and stir to combine.
- Cover and chill 8hours - 2 days before serving.
- Remove bay leaves. Serve.
Nutrition Facts : Calories 122, Fat 3.3, SaturatedFat 0.5, Cholesterol 129.4, Sodium 345.9, Carbohydrate 3.9, Fiber 0.5, Sugar 2.5, Protein 17.6
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