Pickled Egg Recipes

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PERFECT PICKLED EGGS



Perfect Pickled Eggs image

Prior to the days of refrigeration, pickling eggs in vinegar was used as a preservation method. Pickled eggs are delicious served with deli meats for a light dinner, as an appetizer, or on a picnic. Try making your own pickling spice mixture!

Categories     Appetizers & Canapés

Time 22m

Yield Serves: 12

Number Of Ingredients 6

12 hard boiled eggs, peeled
1 cup ( 250 mL ) white vinegar
1 cup ( 250 mL ) water
1 tbsp ( 15 mL ) granulated sugar
2 tsp ( 10 mL ) pickling spice
1 tsp ( 5 mL ) salt

Steps:

  • Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
  • Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
  • Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
  • Refrigerate for at least two days before using.

Nutrition Facts :

CLASSIC PICKLED EGGS



Classic Pickled Eggs image

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

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

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

PICKLED EGGS



Pickled Eggs image

Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.

Provided by Food Network Kitchen

Categories     side-dish

Time P1DT3h20m

Yield 12 pickled eggs

Number Of Ingredients 10

2 1/4 cups distilled white vinegar
Kosher salt
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1/2 small yellow or white onion, halved and thinly sliced
1/2 to 1 Fresno or other hot red chile, thinly sliced
12 hard-boiled eggs, peeled
Tips from 9 inner celery ribs
6 sprigs dill

Steps:

  • Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
  • Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
  • To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

SUPER EASY PICKLED EGGS



Super Easy Pickled Eggs image

Tasty pickled eggs that are easy to assemble in half an hour with only 4 ingredients! Learned from my friend Simone. They must be stored in the fridge at all times - this is not a canning recipe.

Provided by EGull

Categories     Lunch/Snacks

Time 30m

Yield 12 eggs

Number Of Ingredients 4

1 dozen egg
1 cup white vinegar
1 cup granulated sugar
1/2 tablespoon pickling spices

Steps:

  • Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
  • While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
  • While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
  • Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
  • Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
  • Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).

PICKLED EGGS



Pickled Eggs image

This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-boiled large eggs, peeled

Steps:

  • In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

PICKLED EGGS



Pickled Eggs image

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Provided by wildheart

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices

Steps:

  • Put the peeled hardboiled eggs in the large jar.
  • Boil the remaining ingredients together for 5 minutes.
  • Pour over the eggs in the jar.
  • Cover; leave on counter overnight.
  • Keeps in refrigerator for weeks, in theory.
  • In reality, if you love pickled eggs, these will disappear.

PICKLED EGGS



Pickled eggs image

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

400ml white wine vinegar
100g caster sugar
2 bay leaves
1 tbsp black peppercorns
1 tbsp coriander seeds
6 large eggs

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

GERMAN-STYLE PICKLED EGGS



German-Style Pickled Eggs image

I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. -Marjorie Hennig, Green Valley, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 10

2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-boiled large eggs, peeled

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

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