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.)
BRITISH PUB PICKLED EGGS
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
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
QUEBEC PICKLED EGGS
Pickled eggs are great served whole or in slices. They're perfect for salads and appetizer trays. The longer the eggs stand before serving, the stronger the vinegar flavor will be.
Provided by BJ MOORE
Categories Pickled Eggs
Time P1DT40m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a medium 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 cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.
- Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.
Nutrition Facts : Calories 76 calories, Carbohydrate 1.1 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 460.3 mg, Sugar 0.4 g
QUEBEC PICKLED EGGS
Pickled eggs are great served whole or in slices. They're perfect for salads and appetizer trays. The longer the eggs stand before serving, the stronger the vinegar flavor will be.
Provided by BJ MOORE
Categories Pickled Eggs
Time P1DT40m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a medium 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 cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.
- Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.
Nutrition Facts : Calories 76 calories, Carbohydrate 1.1 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 460.3 mg, Sugar 0.4 g
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.
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
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