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 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
BALSAMIC PICKLED EGGS
These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!
Provided by gibsey23
Categories Appetizers and Snacks Pickled Egg Recipes
Time P4DT20m
Yield 6
Number Of Ingredients 6
Steps:
- Place eggs 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, cool, and peel.
- Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Nutrition Facts : Calories 100 calories, Carbohydrate 7.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 75.9 mg, Sugar 5.8 g
PUMPKIN PICKLE
Make your own Christmas hamper and be sure to add this seasonal pumpkin pickle. It can be served with cold meats, cheese or a slice of pork pie
Provided by Cassie Best
Categories Condiment
Time 40m
Yield Makes 3 x 400g jars
Number Of Ingredients 13
Steps:
- Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs.
- Sterilise your jars before you start (see tip, below). Drain and rinse the pumpkin, then tip into a large pan. Add the onion, apple pieces, mustard, coriander and nigella seeds, the sugar, vinegar and bay leaves. Pour 200ml water over everything, then put on a medium heat and bring to a simmer. Put a lid on the pan, leaving a gap for steam to escape, turn the heat up to medium-high and cook for 8 mins.
- Use a cup to scoop out some liquid from the pan and mix 50ml with the turmeric and flour in a small bowl to make a smooth paste. Add a little more of the liquid, mixing well to remove any lumps, until the paste becomes runny, then pour into the pan, and add the ginger and chilli. Simmer for another 5 mins, uncovered, stirring until thickened and the squash has softened but still retains some bite.
- Carefully fill your sterilised jars with the pickle while it's still hot, pressing the chunks of squash down into the liquid to expel air pockets, then pop on the lid. Will keep in a cool, dark place for up to a year. Once opened, store in the fridge and eat within a month. Best served after being left to mature for a month or more, but can be eaten straightaway.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 0.3 milligram of sodium
CHIPOTLE AND ADOBO PICKLED EGGS
These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.
Provided by Savanah Orlando
Categories Appetizers and Snacks Spicy
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
- Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g
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
GERMAN-STYLE PICKLED EGGS
I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. -Marjorie Hennig, Green Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.
Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
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 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
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