Mamas Best Pickled Eggs 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.
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
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.
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- 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.
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