Pickled Cluckerberries Eggs Recipes
PICKLED CLUCKERBERRIES (EGGS)
I love anything pickled and always have a gallon sized jug of dill pickles in the fridge. When it is empty I make these eggs. It's a real quick fix when you want some pickled eggs. I am not going to pretend to you that these are as good as other recipes where you make your own brine... but these work for me in a pinch. Save the pickled onion slices for hamburgers or use in a potato salad.
Provided by Pot Scrubber
Categories Camping
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
- While eggs are cooking- put onion slices into the pickle juice jar.
- Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
- If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
- Add the eggs.
- Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
- If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.
Nutrition Facts : Calories 80.6, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70.6, Carbohydrate 2.1, Fiber 0.2, Sugar 0.9, Protein 6.5
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
- Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
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