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
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.)
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.
GARLIC-CURRY PICKLED EGGS
This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of "pickling". Cook time includes boiling the eggs, then the pickling liquid.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time P7DT25m
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Place eggs in a clean glass container with the Bermuda onion.
- In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
- Bring to a boil, then let sit for about 15 minutes.
- Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
- Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).
Nutrition Facts : Calories 105.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 72.2, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 6.7
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.
SPICY PICKLED EGGS
Pickled eggs. You either hate them or LOVE them. Well, for the pickled egg lovers out there I have worked on a "spicy" recipe for some time and I think it is now just about perfect! The result is not only the TASTIEST eggs I have ever had, but also the nicest looking eggs as well! The finished jars are practically decorations! So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!
Provided by Tone-Loc
Categories < 60 Mins
Time 45m
Yield 8 Eggs, 8 serving(s)
Number Of Ingredients 13
Steps:
- Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.
- After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
- Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes.
- Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs.
- Continue to add the peppers/onions/spices and eggs.
- Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar.
- Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.
Nutrition Facts : Calories 160.2, Fat 5, SaturatedFat 1.6, Cholesterol 186, Sodium 368.9, Carbohydrate 19.7, Fiber 1.3, Sugar 16.1, Protein 7.2
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
SPICED PICKLED EGGS
Make and share this Spiced Pickled Eggs recipe from Food.com.
Provided by CountryLady
Categories Lunch/Snacks
Time 30m
Yield 12 eggs
Number Of Ingredients 7
Steps:
- Place eggs in a large pot& cover by 2 inches with cold water.
- Bring water to a full, rolling boil& immediately remove from the heat.
- Cover& let stand for 15 minutes.
- Remove from pan, run under cold water& peel.
- In a medium pot, mix together the vinegar, water,& salt.
- Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
- Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
- Remove spice bag.
- Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
- Allow to cool& then refrigerate for at least 8 days before serving.
Nutrition Facts : Calories 78.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 364.1, Carbohydrate 0.7, Sugar 0.3, Protein 6.3
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- In a large saucepan, combine vinegar, water, sugar and salt. Heat over medium, stirring occasionally, until sugar and salt have dissolved. Remove from heat and allow mixture to cool completely.
- Distribute eggs and remaining ingredients between 2 quart-sized mason jars. Top with cooled brine and cover.
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- Boil the eggs and peel. Allow to cool. (see notes for egg boiling tips and link to my article on how to boil perfect peeling eggs).
- In a medium saucepan on the stove, heat over medium heat vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved, then remove immediately from the heat to cool.
- In a clean quart sized (or two half pint sized jars) place ¾ of your other ingredients (jalapeno, dill, bay, onion, garlic and spices). Once the eggs have cooled, add half of the eggs. Then, add the remainder of the spices and herbs followed by the remainder of the eggs until the jar is full.
- Once the solution has cooled, pour it over the top of the eggs very gently. Secure with a jar lid and place into the fridge for 5-7 days until cured.
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