Bar Style Pickled Eggs Recipes

BAR-STYLE PICKLED EGGS RECIPE - (3.8/5)

Bar-Style Pickled Eggs Recipe - (3.8/5) image

Provided by fluffernutters

Number Of Ingredients 6

Ingredients

24 eggs
1 Tbsp peppercorns
2 Tbsp pickling spice
4 C white vinegar
1 Tbsp sea salt
1 Tbsp crushed red pepper

Steps:

Top up with white vinegar until all the eggs are covered.

BAR PICKLED EGGS

Bar Pickled Eggs image

Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack.

Provided by Fox Valley Foodie

Categories Canning

Number Of Ingredients 14

Ingredients

12 hard boiled eggs ((peeled and cooled))
3 cups white vinegar
1 cup water
1/3 cup sugar
2 teaspoon kosher salt
2 cloves garlic ((minced))
2 teaspoons coriander seeds
1 1/2 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon allspice berries
2 bay leaves ((crumbled))
1 inch cinnamon sticks ((crushed or broken into pieces))
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

Steps:

Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.

Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 373 mg, Sodium 905 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

BRITISH PUB PICKLED EGGS

British Pub Pickled Eggs image

Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

Provided by Molly53

Categories European

Time P10DT30m

Yield 12 eggs

Number Of Ingredients 7

Ingredients

12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
4 cups malt vinegar (no substitutions for authentic pub flavor)
1 hot pepper, minced
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 teaspoons allspice

Steps:

Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.

Nutrition Facts : Calories 86.7, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.6, Protein 6.5

PICKLED EGGS II

Pickled Eggs II image

I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.

Provided by Rayna Jordan

Categories Appetizers and Snacks Pickled Egg Recipes

Time P7DT23h40m

Yield 12

Number Of Ingredients 6

Ingredients

12 extra large eggs
1 ½ cups distilled white vinegar
1 ½ cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf

Steps:

Place eggs in a medium 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.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 0.7 g, Cholesterol 215.8 mg, Fat 5.8 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 82.1 mg, Sugar 0.4 g

GERMAN-STYLE PICKLED EGGS

German-Style Pickled Eggs image

I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. -Marjorie Hennig, Green Valley, Arizona

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-boiled large eggs, peeled

Steps:

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

ENGLISH PUB STYLE PICKLED EGGS

English Pub Style Pickled Eggs image

These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!

Provided by Sharon123

Categories European

Time 20m

Yield 1 quart jar

Number Of Ingredients 5

Ingredients

12 hard-boiled eggs, shelled
1 1/2 cups ginger and spice vinegar (Ginger and Spice Vinegar)
6 allspice berries
2 bay leaves
1 teaspoon whole black peppercorn

Steps:

Pack eggs into 1 quart widemouthed jar.
Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
Add remaining ingredients to jar and ladle hot vinegar over eggs.
Cap tightly.
Let cool, then refrigerate at least 3 days before serving.
Can be refrigerated up to 2 weeks.

Nutrition Facts : Calories 994.6, Fat 63.7, SaturatedFat 19.6, Cholesterol 2544, Sodium 751.2, Carbohydrate 7, Sugar 6.9, Protein 75.5

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