Cajun Pickled Eggs Recipes

CAJUN PICKLED EGGS

Cajun Pickled Eggs image

If you love them, you really love them.

Provided by Matt Bray

Time P1DT40m

Number Of Ingredients 10

Ingredients

12 eggs
2 bay leaves
1 cup apple cider vinegar
1 cup white vinegar
1 cup water
1/3 cup brown sugar
2 tablespoons Cajun seasoning
1 teaspoon cayenne pepper powder
1/4 teaspoon garlic powder
Crushed red pepper (optional, to taste or for additional color in the brine)

Steps:

Hard boil the eggs, then set them to the side to cool. Peel and rinse them once cooled.
In a sauce pan over high heat, combine the two vinegars, water, brown sugar, bay leaves, Cajun seasoning, cayenne pepper powder, and crushed red pepper. Bring the mix to a boil.
Remove the brine from the heat and allow it to cool for 5 minutes.
Place the eggs into large sealable canning jars, press down to get them all in.
Pour the brine over the eggs until the eggs are completely submerged.
Seal the jar and place in the refrigerator. Allow the eggs to pickle for 24 hours, then serve.

Nutrition Facts : Calories 196 kcal, Carbohydrate 14 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 327 mg, Sodium 135 mg, Sugar 12 g, ServingSize 1 serving

CAJUN PICKLED EGGS

Cajun Pickled Eggs image

Cajun pickled eggs. Think eggs. Vinegar. Cajun spice. Hot sauce. And something that's sooooooo much more than the sum of its parts.

Provided by Camilla Wynne

Categories Appetizers

Time P14D

Number Of Ingredients 4

Ingredients

10 to 12 large hard-cooked eggs
1 tablespoon store-bought or homemade Cajun seasoning
1 cup plus 2 tablespoons store-bought or homemade hot pepper sauce
6 tablespoons distilled white vinegar

Steps:

Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months. (The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.)

Nutrition Facts : ServingSize 1 egg, Calories 84 kcal, Carbohydrate 1 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 697 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

HOT PICKLED QUAIL EGGS

Hot Pickled Quail Eggs image

Provided by Food Network

Categories appetizer

Time 1h2m

Yield 2 pints

Number Of Ingredients 11

Ingredients

4 dozen quail eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers

Steps:

Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
Allow properly sealed jars to sit at least 2 weeks before eating.

CANNING PICKLED EGGS

Canning Pickled Eggs image

There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Acknowledgments Recipes adapted and used with permission from: Peter Piper Picked A Peck of Pickled Eggs, Georgia Egg Commission (undated). Original Acknowledgements on the Georgia Egg Commission publication: Dr. James C. Acton, Department of Food Science, Clemson University; Dr. Walter M. Britton, Department of Poultry Science, University of Georgia; The American Egg Board, Park Ridge, Illinois; and Preserving and Pickling Eggs at Home, Cooperative Extension Service, University of Wisconsin.

Provided by LittleMsMartha

Categories Brunch

Time 1h18m

Yield 12 fresh eggs, 6-12 serving(s)

Number Of Ingredients 30

Ingredients

1 cup red beet juice (from canned beets)
1 1/2 cups cider vinegar
1 teaspoon brown sugar
3 canned whole tiny red beets (or several slices of beets can be used)
1 1/2 cups pasteurized apple cider
1/2 cup cider vinegar
1 (12 ounce) package red cinnamon candies
1 tablespoon whole mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt
1 1/2 cups pasteurized sweet apple cider or 1 1/2 cups apple juice
1/2 cup white vinegar
6 thin slices onions
12 teaspoons salt
1 teaspoon whole pickling spices
1 peeled garlic clove
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seeds
1/2 teaspoon onion juice or 1/2 teaspoon minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove
1 (12 ounce) can unsweetened pineapple juice (If sweetened pineapple juice is used, omit sugar)
1 1/2 cups white vinegar
2 medium onions, peeled and sliced
1/4 cup sugar
1 teaspoon salt
1 teaspoon whole pickling spices

Steps:

Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

SRIRACHA PICKLED EGGS

Sriracha Pickled Eggs image

These make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations, and decided to experiment with one of my favorite condiments: sriracha.

Provided by France C

Categories Appetizers and Snacks Pickled Egg Recipes

Time P2DT30m

Yield 12

Number Of Ingredients 6

Ingredients

1 ½ cups white vinegar
1 cup water
1 small onion, sliced
⅓ cup sriracha hot sauce
1 teaspoon sea salt
12 hard-boiled eggs, peeled

Steps:

Combine vinegar, water, onion, sriracha hot sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal jar and refrigerate, occasionally shaking jar, for at least 2 days.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 1.8 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 491.7 mg, Sugar 0.8 g

SHANNONS SPICY PICKLED EGGS

Shannons Spicy Pickled Eggs image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Provided by um-um-good

Categories Spicy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

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.

More about "cajun pickled eggs recipes"

CAJUN PICKLED EGGS - FREE RECIPE NETWORK

2016-06-07 Keep the eggs in the jar and add the crab boil and crushed red pepper flakes. Mix the proper amounts of vinegar and water in a non-reactive …
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Cajun Pickled Eggs Recipes

CAJUN PICKLED EGGS

If you love them, you really love them.

CAJUN PICKLED EGGS

Cajun pickled eggs. Think eggs. Vinegar. Cajun spice. Hot sauce. And something that's sooooooo much more than the sum of its parts.

HOT PICKLED QUAIL EGGS

CANNING PICKLED EGGS

SRIRACHA PICKLED EGGS

These make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations, and decided to experiment with one of my favorite condiments: sriracha.

SHANNONS SPICY PICKLED EGGS

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

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