Best Pickled Eggs In All Of Ottawa Recipes
MAMA'S BEST PICKLED EGGS
Pickled eggs are a great dish served at tailgate parties, family reunions, picnics, or office potluck. These make good food gifts too. The cook time is an approximate time for the canning process.
Provided by Miss Annie
Categories Lunch/Snacks
Time 58m
Yield 12 Eggs
Number Of Ingredients 6
Steps:
- Place eggs in saucepan and cover with water.
- When water begins to boil, remove from heat and cover.
- Let eggs sit in hot water for 18 minutes.
- Cool in cold water and peel.
- In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
- Simmer for 10 minutes.
- Place eggs in sterilized jars.
- Pour vinegar mixture over eggs.
- (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
- Water should cover jars with at least 1-inch of water above tops of jars.
- Bring water to a boil; cover and boil for 10 minutes.
- Remove jars and cool.
- Check seals.
- Store about one month before opening.
BEST PICKLED EGGS IN ALL OF OTTAWA
This is a nice and easy recipe, however it requires using a couple preserving jars.
Provided by Brenda Moore
Categories Pickled Eggs
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
- In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
- Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
- Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 1.7 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.5 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.5 mg, Sugar 0.4 g
BEST PICKLED EGGS IN ALL OF OTTAWA
This is a nice and easy recipe, however it requires using a couple preserving jars.
Provided by Brenda Moore
Categories Pickled Eggs
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
- In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
- Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
- Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 1.7 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.5 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.5 mg, Sugar 0.4 g
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