Randys Pickled Eggs Food

PICKLED EGGS

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 BLACK EGGS

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.

SUPER EASY PICKLED EGGS

Steps:

• Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
• While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
• While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
• Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
• Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
• Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).

GOLDEN PICKLED EGGS WITH CARROTS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes 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 half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. 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, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

RANDY'S PICKLED EGGS

Steps:

• Cover the eggs with cold water -- about an inch above.
• Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
• Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
• Peel the eggs & set aside -- cover, if need be.
• Place the garlic on the bottom of the jar, along with some of the sliced onion.
• Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
• Add the horseradish.
• Combine 4 cups vinegar & the spices.
• Bring to a boil -- cook for 10 minutes, stirring occasionally.
• Immediately pour over eggs.
• Add more vinegar or hot water to completely cover about an inch, if needed.
• When jar is cool enough to handle, refridgerate.
• TRY to leave them alone for AT LEAST 7-10 days.
• These should keep for about several weeks.

EASY PICKLED EGGS

Steps:

• After eating all the pickles out of the jar, save pickle juice.
• Boil eggs and drain water off of them.
• Run cold water over them until they are cooled.
• Peel the eggs and drop them into the jar.
• Add the other ingredients and stir it into the jar.
• Put in the refrigerator and let them sit for about amonth or longer so they can marinate.
• Stir the ingredients every other day or so.
• These are really easy and quite yummy.