Pickled Eggs Iii Food

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PICKLED EGGS III



Pickled Eggs III image

Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.

Provided by Honda

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P2DT55m

Yield 12

Number Of Ingredients 8

12 eggs
1 cup tarragon vinegar
1 cup water
2 tablespoons white sugar
1 teaspoon salt
½ teaspoon celery seed
1 clove garlic, minced
2 bay leaves

Steps:

  • Place eggs in a large 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.
  • In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
  • Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 264 mg, Sugar 2.5 g

PICKLED EGGS



Pickled Eggs image

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

12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices

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.

PICKLED EGGS



Pickled Eggs image

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

2 1/4 cups distilled white vinegar
Kosher salt
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1/2 small yellow or white onion, halved and thinly sliced
1/2 to 1 Fresno or other hot red chile, thinly sliced
12 hard-boiled eggs, peeled
Tips from 9 inner celery ribs
6 sprigs dill

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.)

PERFECT PICKLED EGGS



Perfect Pickled Eggs image

Prior to the days of refrigeration, pickling eggs in vinegar was used as a preservation method. Pickled eggs are delicious served with deli meats for a light dinner, as an appetizer, or on a picnic. Try making your own pickling spice mixture!

Categories     Appetizers & Canapés

Time 22m

Yield Serves: 12

Number Of Ingredients 6

12 hard boiled eggs, peeled
1 cup ( 250 mL ) white vinegar
1 cup ( 250 mL ) water
1 tbsp ( 15 mL ) granulated sugar
2 tsp ( 10 mL ) pickling spice
1 tsp ( 5 mL ) salt

Steps:

  • Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
  • Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
  • Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
  • Refrigerate for at least two days before using.

Nutrition Facts :

PICKLED EGGS



Pickled eggs image

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

400ml white wine vinegar
100g caster sugar
2 bay leaves
1 tbsp black peppercorns
1 tbsp coriander seeds
6 large eggs

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



Pickled Eggs image

This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-boiled large eggs, peeled

Steps:

  • In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

BRITISH PUB PICKLED EGGS



British Pub Pickled Eggs image

Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

Provided by Molly53

Categories     European

Time P10DT30m

Yield 12 eggs

Number Of Ingredients 7

12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
4 cups malt vinegar (no substitutions for authentic pub flavor)
1 hot pepper, minced
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 teaspoons allspice

Steps:

  • Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
  • Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
  • Reduce heat; simmer for 10 minutes.
  • Remove from the heat; allow to cool to about room temperature.
  • Strain the liquid and pour over the eggs, covering them completely.
  • Seal and store in refrigerator for about ten days prior to consuming.

Nutrition Facts : Calories 86.7, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.6, Protein 6.5

PICKLED EGGS



Pickled Eggs image

Make hard-cooked eggs to start preparing your Pickled Eggs! For spicier Pickled Eggs, add some jalapeño peppers to the jar of Pickled Eggs ingredients.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 12 servings

Number Of Ingredients 7

1 cup HEINZ Apple Cider Vinegar
1/2 cup HEINZ Tarragon Vinegar
1/2 cup water
1/3 cup sugar
1/2 tsp. salt
12 small hard-cooked eggs, peeled
1 small red onion, thinly sliced, separated into rings

Steps:

  • Bring vinegars, water, sugar and salt to boil in medium saucepan, stirring occasionally. Cool 15 min.
  • Layer eggs in sterilized 1-qt. wide-mouth jar alternately with onions. Add vinegar mixture. (Note: Eggs and onions should be completely covered with vinegar mixture. If not, add more water.) Cover with lid.
  • Refrigerate 3 weeks. Remove eggs and onions from marinade just before serving; discard marinade. Slice eggs; top with onions.

Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 140 mg, Sodium 80 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 2 g, Protein 5 g

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