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!
Provided by um-um-good
Categories Spicy
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
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.
SWEET PICKLED EGGS
Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.
Provided by Tracy Mulder
Categories Appetizers and Snacks Pickled Egg Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
- Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
- Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
- Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Nutrition Facts : Calories 110 calories, Carbohydrate 10 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 268.5 mg, Sugar 9.2 g
NATURALLY DYED PICKLED EASTER EGGS
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Provided by Anna Stockwell
Categories Easter Egg Pickles Lunch Spring Kid-Friendly Brunch Beet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 pickled eggs
Number Of Ingredients 21
Steps:
- Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
- To make pink pickled eggs:
- Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
- To make yellow pickled eggs:
- Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
- To make purple pickled eggs:
- Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
- To make orange pickled eggs:
- Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
- Do Ahead
- Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.
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
PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
SPICY PICKLED HARD-BOILED EGGS
This is a combination of recipes that makes one great one-if you like pickled eggs. I would avoid feeding these to men who are drinking beer-LOL
Provided by Diana Adcock
Categories Weeknight
Time P10DT25m
Yield 1 gallon, 12 serving(s)
Number Of Ingredients 12
Steps:
- Open every window in the house.
- Boil 2 cups of the vinegar with the spices for 5 minutes.
- Pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover.
- Let stand for eight to 10 days (lid on) If the vinegar is too strong for you, use 3 parts vinegar to 1 part water.
Nutrition Facts : Calories 89.2, Fat 5.2, SaturatedFat 1.6, Cholesterol 211.5, Sodium 276.6, Carbohydrate 3.7, Fiber 0.5, Sugar 2, Protein 6.9
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