Canning Pickled Eggs Recipes

PICKLED EGGS

Pickled Eggs image

Pickled Eggs Recipe - NOT a canning recipe!

Provided by Sharon Peterson

Number Of Ingredients 20

Ingredients

eggs (hard boiled)
1 1/2 cups cider vinegar
1/2 cup water
1 Tbsp. dark brown sugar
2 tsp. granulated sugar
1 tsp. pickling spice
1/2 tsp. liquid smoke or hickory smoke salt
2 tsp. salt
1 1/2 cups white vinegar
1 cup water
3/4 tsp. dill weed
1/4 tsp. white pepper
3 tsp. salt
1/2 tsp. mustard seed
1/2 tsp minced onion
1 garlic clove (peeled)
1 cup red beet juice (from canned beets)
1 1/2 cups cider vinegar
1 tsp. brown sugar
Small home canned beets (or a couple of slices)

Steps:

Cook hard-boiled eggs and peel.
Bring all the ingredients (except the eggs) to a boil. Reduce the heat and simmer for 5 minutes.
Pack peeled, hard-cooked eggs loosely into warm jars.
Pour the hot pickling solution over the eggs in the jars. There needs to be enough pickling solution to completely cover the eggs.
Cover the jars and refrigerate immediately. Pretty easy!

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.

PICKLED EGGS

Pickled Eggs image

Make and share this Pickled Eggs recipe from Food.com.

Provided by Chefiebig

Categories Very Low Carbs

Time 20m

Yield 30 serving(s)

Number Of Ingredients 7

Ingredients

30 small eggs
1 1/2 cups water
1 teaspoon salt
1 medium onion, sliced thin
2 tablespoons mustard seeds
1 teaspoon red pepper flakes (optional)
1 1/2 cups white vinegar

Steps:

Hard boil and peel eggs.
Bring water, salt, onion, mustard seed, pepper flakes (if using) to a boil.
Simmer for five minutes.
Add vinegar and return to a boil.
In large glass canning jar, layer eggs, onions and brine.
Let sit in refrigerator for three days before using.

Nutrition Facts : Calories 61.9, Fat 3.9, SaturatedFat 1.2, Cholesterol 156.5, Sodium 130.3, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 4.9

GARLIC PICKLED EGGS

Garlic Pickled Eggs image

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

Provided by Cliff Andres

Categories Appetizers and Snacks Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6

Ingredients

12 eggs
1 onion, sliced into rings
1 cup distilled white vinegar
1 cup water
¼ cup white sugar
10 cloves garlic, peeled

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.
Place the eggs in a 1 quart jar with the onion rings.
In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.8 mg, Sugar 5 g

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