Tres Pickled Cluckerberries 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.)

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

PICKLED CLUCKERBERRIES (EGGS)

Steps:

• Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
• While eggs are cooking- put onion slices into the pickle juice jar.
• Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
• If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
• Add the eggs.
• Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
• If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.

TRE'S PICKLED CLUCKERBERRIES (EGGS)

Steps:

• Place eggs in a 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.
• Place the onion, balsamic, cider vinegar, water, sugar, peppercorns, crushed red pepper, jalapeno, bay leaves, paprika, oregano, parsley flakes, salt and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature.
• Place the eggs in a glass jar, and the vinegar over top.
• Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

CREOLE EGGS

Steps:

• Heat the oil in a 10 inch skillet, and add the onions and peppers. Saute about 5 minutes.
• Add the garlic and saute another moment or two.
• Add the tomatos, tomato paste, hot sauce, and simmer on low heat for about half and hour. You may add some water if the sauce is too thick. Season with salt and pepper.
• Make 6-8 (depending on how many eggs used) indentations in the sauce using the back of a large spoon or ladel. Break eggs ONE AT A TIME on a saucer, slideing the eggs on the stewed vegies where you made the indentation. Cover and cook about 10 minutes, or until eggs are set to your likeing.

PICKLED EGG APPETIZER WITH GUINNESS BLACK LAGER

Steps:

• In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
• Divide salad on serving plates. Place 2-sliced Irish Bangers, 2- pickled eggs and 4 pickles on salad.
• Season with fine sea salt and fresh cracked black pepper.
• Spread Guinness Spicy Mustard over sliced Irish Bangers.
• Serve with a 12-ounce Cold Guinness Black Lager.

DILL PICKLED EGGS

Steps:

• Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
• Brine: Bring vinegar, water and salt to a boil, remove from heat.
• Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
• Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
• Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
• Enjoy!