Pickled Eggs Spicy Balsamic Or Beet Pickled Recipes
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 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.
BALSAMIC PICKLED EGGS
These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!
Provided by gibsey23
Categories Appetizers and Snacks Pickled Egg Recipes
Time P4DT20m
Yield 6
Number Of Ingredients 6
Steps:
- Place eggs 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, cool, and peel.
- Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Nutrition Facts : Calories 100 calories, Carbohydrate 7.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 75.9 mg, Sugar 5.8 g
LANCE'S BALSAMIC PICKLED EGGS
A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!
Provided by Lanceb33
Categories Appetizers and Snacks Spicy
Time P4DT1h10m
Yield 24
Number Of Ingredients 9
Steps:
- Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.
- Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 9.6 g, Cholesterol 185 mg, Fat 5.1 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 166.9 mg, Sugar 6.4 g
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- Scrub and trim the beets. Set a large pot over high heat. Add the beets and enough water to cover with 1 inch of water. Boil for 30-35 minute, until the beets are fork tender. Remove the beets to cool, and reserve the beet water.
- In a separate pot, place 24 eggs in enough cold water to cover them by one inch. Once the water starts to boil set a timer for 12 minutes. After the timer goes off, set the pot in the sink and run cold water into the pot until the eggs are cold. (Or add enough ice to the pot to cool them down.) Then peel the eggs.
- Once the beets are cool enough to handle, use your fingers to peel off the skins. Cut the beets into quarters, then slice into ½ inch pieces.
- Pour 1 cup of warm beet water into a large measuring pitcher. Add in the sugar and salt and stir until fully dissolved. Then mix in the apple cider vinegar.
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