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.)
SUPER EASY PICKLED EGGS
Tasty pickled eggs that are easy to assemble in half an hour with only 4 ingredients! Learned from my friend Simone. They must be stored in the fridge at all times - this is not a canning recipe.
Provided by EGull
Categories Lunch/Snacks
Time 30m
Yield 12 eggs
Number Of Ingredients 4
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).
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
PICKLED EGGS
I see there are several pickled egg recipes already posted -- but there's always room for one more. Either you like pickled eggs -- or you hate them (and that's the way it is with my husband and me -- I'm the lover). Prep time does not include cooking the eggs.
Provided by Bobbie
Categories Lunch/Snacks
Time 20m
Yield 24 eggs
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a large saucepan.
- Bring to a boil to dissolve sugar.
- Place peeled eggs in a container; pour beets and pickling juice over them.
- Refrigerate at least 24 hours before serving.
- NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets -- do not discard it.
Nutrition Facts : Calories 145.2, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 163, Carbohydrate 16.6, Fiber 0.7, Sugar 15.9, Protein 6.9
SON'S FAVORITE PICKLED EGGS
This is my son's favorite recipe for pickled eggs. He takes these eggs in his lunch almost every day. What makes them different is the hint of cinnamon and cloves. It takes 5 days before they are ready to eat, but they are well worth it.
Provided by Crafty Lady 13
Categories Potluck
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour the beet juice into a medium size pot. Stir in the brown sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pot over medium-high heat for 8 minutes, stirring occasionally.
- Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
- Additional hard-cooked eggs can be added to the container as you use up the eggs.
Nutrition Facts : Calories 146.7, Fat 5.4, SaturatedFat 1.6, Cholesterol 212, Sodium 316, Carbohydrate 16.4, Fiber 2, Sugar 14.2, Protein 7.4
EASY PICKLED EGGS
Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.
Provided by Robin
Categories Appetizers and Snacks Pickled Egg Recipes
Time P1DT12m
Yield 24
Number Of Ingredients 3
Steps:
- Place egg 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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
- Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g
WAYNE'S PICKLED EGGS
Make and share this Wayne's Pickled Eggs recipe from Food.com.
Provided by queenbeatrice
Categories Very Low Carbs
Time 20m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 7
Steps:
- Bring vinegar, water and salt to a boil; set aside.
- Place bay leaves, sliced onions and garlic in bottom of jar.
- Place eggs in jar.
- Cover with boiled liquid mixture.
- Rest until reaches room temperature.
- Twist lid on jar and refrigerate at least 3 days before eating.
Nutrition Facts : Calories 85.3, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 362.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.8, Protein 6.4
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