Spicy Pickled Eggs Food

SHANNONS SPICY PICKLED EGGS

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 HARD-BOILED EGGS

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.

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.)

SPICY PICKLED EGGS

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.

CHIPOTLE AND ADOBO PICKLED EGGS

Steps:

• In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
• Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

PICKLED EGGS

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.

TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS

Steps:

• In a gallon jar dump in the yellow chili peppers, juice and all.
• Then dump in the undrained beets over the peppers.
• Place the sliced onion rings on top of the beets.
• Then place the shelled, whole eggs in on top of the onion rings.
• Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
• Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
• As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
• Enjoy!

PICKLED 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.