PICKLED EGGS
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
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.
TRADITIONAL PICKLED EGGS
These pickled eggs are a fast and healthy snack or a great addition to a cheese or charcuterie board!
Categories Boiled Eggs
Time 25m
Yield Serves: 12
Number Of Ingredients 8
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.
Nutrition Facts :
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
PERFECT PICKLED EGGS
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
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 :
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
BRITISH PUB PICKLED EGGS
Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com
Provided by Molly53
Categories European
Time P10DT30m
Yield 12 eggs
Number Of Ingredients 7
Steps:
- Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
- Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
- Reduce heat; simmer for 10 minutes.
- Remove from the heat; allow to cool to about room temperature.
- Strain the liquid and pour over the eggs, covering them completely.
- Seal and store in refrigerator for about ten days prior to consuming.
Nutrition Facts : Calories 86.7, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.6, Protein 6.5
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
PICKLED EGGS
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
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.
More about "pickled eggs in a jar recipes"
EASY CLASSIC PICKLED EGGS RECIPE | HOMEMADE & YUMMY
From homemadeandyummy.com
Ratings 93Calories 64 per servingCategory Appetizer
BAR ROOM PICKLED EGGS AND SAUSAGE - RECIPE | COOKS.COM
From cooks.com
THE BEST SPICY PICKLED EGGS RECIPE - DELISHABLY
From delishably.com
HOW TO PICKLE EGGS WITH LEFTOVER PICKLE JUICE - LIFESAVVY
From lifesavvy.com
REFRIGERATOR PICKLED EGGS RECIPE QUICK AND EASY - HALFWAY ...
From halfwaytohomesteading.com
PICKLED SAUSAGES IN A JAR - THERESCIPES.INFO
From therecipes.info
INSANELY EASY OLD FASHIONED PICKLED EGGS - MAKE IT YOUR ...
From savorysaver.com
{OLD FASHIONED} PICKLED EGGS RECIPE - BELLY FULL
From bellyfull.net
PICKLED EGG RECIPES | ALLRECIPES
From allrecipes.com
RECIPE OF THE WEEK: JOE JOST'S PICKLED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
PICKLED EGGS IN PLASTIC JAR - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CLASSIC PICKLED EGGS ARE SO EASY TO MAKE | KITCHEN FRAU
From kitchenfrau.com
RECIPE FOR PICKLED EGGS JAR - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPICY PICKLED GARLIC RECIPE - OILSAND.ORG
From oilsand.org
BAR PICKLED EGGS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
PICKLED SHRIMP IN A JAR RECIPE - FOOD.COM | RECIPE | PAULA ...
From pinterest.ca
OLD FASHIONED PICKLED EGGS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
QUICK PICKLED EGGS - SWEETPHI
From sweetphi.com
PICKLED EGGS IN A JAR | REALCAJUNRECIPES.COM: LA CUISINE ...
From realcajunrecipes.com
EASY REFRIGERATOR PICKLED EGGS - NO CANNING! - THE KITCHEN ...
From thekitchenmagpie.com
FIVE EASY PICKLED EGG RECIPES - BACKYARD POULTRY
From backyardpoultry.iamcountryside.com
21 TASTY MASON JAR EGG RECIPES - MASON JAR RECIPE
From masonjarrecipe.com
EASY PICKLED EGGS (NO CANNING REQUIRED) - SPEND WITH PENNIES
From spendwithpennies.com
PICKLED EGGS (FAMOUS DELI TASTE) | DELICIOUS TABLE
From delicioustable.com
PICKLED EGGS - UNIVERSITY OF GEORGIA
From nchfp.uga.edu
HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
HOW TO PICKLE EGGS - ASK A PREPPER
From askaprepper.com
OLD-FASHIONED PICKLED EGG RECIPE | VINTAGE COOKING
From vintagecooking.com
PINK PICKLED EGGS - A REAL BAR SNACK. EGG MARINADE RECIPES.
From bestfooddryerkitchen.com
CLASSIC PICKLED EGGS (A FAMILY RECIPE) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
BUFFALO PICKLED EGGS RECIPE - THERESCIPES.INFO
From therecipes.info
3 PICKLED EGGS RECIPES: SMOKEY FLAVOR IS OUR FAVORITE ...
From simplycanning.com
PICKLED EGGS IN A JAR | RECIPE | PICKLED EGGS, PICKLES ...
From pinterest.com
PICKLED EGGS BASIC RECIPE + VARIATIONS | SERVING TIPS ...
From craftbeering.com
EASY PICKLED QUAIL EGGS RECIPE | A FARM GIRL IN THE MAKING
From afarmgirlinthemaking.com
DELICIOUS MOM'S PICKLED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
PICKLED EGGS - SIMPLE JOY
From simplejoy.com
PICKLED EGGS RECIPE | RECIPE | PICKLED EGGS RECIPE ...
From pinterest.com
EASY REFRIGERATOR PICKLED EGGS WITH FRESH DILL, GARLIC AND ...
From nurturedhomes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love