Pierres Hot Tangy Pickled Eggs Recipes

SHANNONS SPICY PICKLED EGGS

Shannons Spicy Pickled Eggs image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Provided by um-um-good

Categories Spicy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

Steps:

boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.

POPA'S PICKLED EGGS

Popa's Pickled Eggs image

These simple to make pickled eggs are a great snack along with pretzels. For hotter eggs pierce the yellow chili peppers with a sharp knife and/or add other hot peppers.

Provided by bd.weld

Categories Appetizers and Snacks Pickled Egg Recipes

Time P2DT10m

Yield 8

Number Of Ingredients 8

Ingredients

1 (12 ounce) jar hot yellow peppers with brine
1 ½ cups water
1 cup white wine vinegar
2 tablespoons pickling spice (such as McCormick®)
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon ground turmeric
8 hard-boiled eggs, peeled

Steps:

Stir peppers and brine, water, vinegar, pickling spice, sugar, salt, and turmeric together in a 1/2 gallon mason jar or container. Add eggs to pepper mixture and seal container. Refrigerate for at least 2 days.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 4.8 g, Cholesterol 212 mg, Fat 5.7 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 1358.6 mg, Sugar 3 g

LANCE'S BALSAMIC PICKLED EGGS

Lance's Balsamic Pickled Eggs image

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

Ingredients

24 eggs
2 onions, sliced
2 cups balsamic vinegar
4 cups water
4 tablespoons white sugar
20 cloves garlic, mashed into a paste
35 peppercorns
½ cup beet juice (see Cook's Note)
6 fresh green and red cayenne chiles, halved lengthwise

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

PIERRE'S HOT & TANGY PICKLED EGGS

Pierre's Hot & Tangy Pickled Eggs image

I have a thing for good pickles, of any and all sorts, eggs being one of them. I've been playing around with pickled egg recipes for years. This is my favorite. No one really creats a recipe. We all borrow (steal) a bit from this one and a little from that. It does however boost the ego to call the end result 'mine' even if that is not exactly the truth. I've carefully filed the serial numbers off so I can safely say this one is 'mine'. .

Provided by Pierre Dance

Categories Lunch/Snacks

Time 1h

Yield 2 quart jars

Number Of Ingredients 9

Ingredients

16 large eggs, at room temperature
1 1/2 cups white vinegar
1 1/2 cups water
1 1/2 tablespoons pickling spices, tied in cheese cloth
6 -8 cloves garlic, peeled (3-4 per jar)
3 whole jalapenos, topped,quartered lengthwise,seeded and devaine (1 1/2 per jar)
2 bay leaves (1 per jar)
8 -10 pearl onions, peeled (4-5 per jar)
4 -6 whole dried japone chilies (2-3 per jar)

Steps:

Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
Meanwhile pierce the big end of the eggs with a pin.
Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is rapidly boiling spoon the eggs gently into it.
Set timer for 11 minutes.
When timer'dings' remove the eggs to the ice water with a slotted spoon.
Mix the Vinegar and Water in a small pan, add the pickling spice bag.
Bring to a boil for 2-3 minutes.
Remove from heat.
In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
Shell the Eggs.
Add them to the jars.
Remove the Pickling Spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and let cool to room temperature.
Refridgerate for at least a week, two is better.

Nutrition Facts : Calories 645.5, Fat 39.9, SaturatedFat 12.4, Cholesterol 1692, Sodium 574.3, Carbohydrate 9, Fiber 0.8, Sugar 4.6, Protein 51.2

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