SHANNONS SPICY PICKLED EGGS
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
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.
PIERRE'S BLACK EGGS
I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.
Provided by Pierre Dance
Categories < 60 Mins
Time 31m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- You will also need: 2 quart jars.
- Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
- Meanwhile pierce the large end of the egg with a pin.
- Fill a large bowl half full of water, add 2-3 trays of ice cubes.
- When the pot of water is boiling well,gently spoon the eggs into the pot.
- Set the timer for 11 minutes.
- When the timer dings, remove the eggs to the ice water with a slotted spoon.
- Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
- Bring to a boil for 3-4 minutes.
- Remove from heat.
- In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
- Shell the eggs.
- Add them to the jars.
- Remove the pickling spice bag from the vinegar mixture.
- Fill the jars with the scalding vinegar mixture.
- Seal and cool to room temperature.
- Refrigerate for at least a week, two is better.
Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.8, Cholesterol 209.2, Sodium 88.2, Carbohydrate 6.8, Fiber 0.2, Sugar 5.2, Protein 7.4
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.)
PIERRE'S HOT & TANGY PICKLED EGGS
I have a thing for good pickles, of any and all sorts, eggs being one of them. I've been playing around with pickled egg recipes for years. This is my favorite. No one really creats a recipe. We all borrow (steal) a bit from this one and a little from that. It does however boost the ego to call the end result 'mine' even if that is not exactly the truth. I've carefully filed the serial numbers off so I can safely say this one is 'mine'. .
Provided by Pierre Dance
Categories Lunch/Snacks
Time 1h
Yield 2 quart jars
Number Of Ingredients 9
Steps:
- Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
- Meanwhile pierce the big end of the eggs with a pin.
- Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
- When the pot of water is rapidly boiling spoon the eggs gently into it.
- Set timer for 11 minutes.
- When timer'dings' remove the eggs to the ice water with a slotted spoon.
- Mix the Vinegar and Water in a small pan, add the pickling spice bag.
- Bring to a boil for 2-3 minutes.
- Remove from heat.
- In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
- Shell the Eggs.
- Add them to the jars.
- Remove the Pickling Spice bag from the vinegar mixture.
- Fill the jars with the scalding vinegar mixture.
- Seal and let cool to room temperature.
- Refridgerate for at least a week, two is better.
Nutrition Facts : Calories 645.5, Fat 39.9, SaturatedFat 12.4, Cholesterol 1692, Sodium 574.3, Carbohydrate 9, Fiber 0.8, Sugar 4.6, Protein 51.2
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.
SPICY PICKLED HARD-BOILED EGGS
This is a combination of recipes that makes one great one-if you like pickled eggs. I would avoid feeding these to men who are drinking beer-LOL
Provided by Diana Adcock
Categories Weeknight
Time P10DT25m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 12
Steps:
- Open every window in the house.
- Boil 2 cups of the vinegar with the spices for 5 minutes.
- Pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover.
- Let stand for eight to 10 days (lid on) If the vinegar is too strong for you, use 3 parts vinegar to 1 part water.
Nutrition Facts : Calories 89.2, Fat 5.2, SaturatedFat 1.6, Cholesterol 211.5, Sodium 276.6, Carbohydrate 3.7, Fiber 0.5, Sugar 2, Protein 6.9
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