Pickled Eggs From Egg Farmers Of Ontario Recipes

TRADITIONAL PICKLED EGGS

Steps:

• In medium saucepan, combine together ½ cup (125 mL) water, white vinegar, apple cider vinegar, sugar, onion, pickling spices, salt and chili flakes, if using. Bring to boil, stirring frequently, until sugar dissolves. Remove from heat.
• Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar. Top up with more water, if necessary, to ensure eggs are completely covered. Cover jar with lid.
• Let cool on counter, and refrigerate for at least two days before enjoying.

PERFECT PICKLED EGGS

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.

PICKLED EGGS FROM EGG FARMERS OF ONTARIO

Steps:

• Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
• Remove from heat and let solution cool to room temperature.
• Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
• Refrigerate for at least two days before serving.

PICKLED EGGS FROM EGG FARMERS OF ONTARIO

Steps:

• Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
• Remove from heat and let solution cool to room temperature.
• Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
• Refrigerate for at least two days before serving.

PICKLED EGGS FROM EGG FARMERS OF ONTARIO

Steps:

• Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
• Remove from heat and let solution cool to room temperature.
• Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
• Refrigerate for at least two days before serving.