Super Easy Pickled Eggs Recipes

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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).

EASY PICKLED EGGS



Easy Pickled Eggs image

Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.

Provided by Robin

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P1DT12m

Yield 24

Number Of Ingredients 3

12 eggs
1 (15 ounce) can pickled beets
¼ cup sliced red onion

Steps:

  • Place egg 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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
  • Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g

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

QUICK PICKLED EGGS AND BEETS



Quick Pickled Eggs and Beets image

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

Provided by Cathy Swanson

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

Steps:

  • Place egg 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 eggs in a glass or plastic container.
  • In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g

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

EMILY'S PICKLED EGGS



Emily's Pickled Eggs image

This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

Provided by Cheryl

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P3DT35m

Yield 12

Number Of Ingredients 7

12 eggs
1 cup white vinegar
½ cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 onion, sliced
5 black peppercorns

Steps:

  • Place eggs in a large pot 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 eggs into a 1 quart wide mouth jar.
  • In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g

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

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.

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.

MAMA'S BEST PICKLED EGGS



Mama's Best Pickled Eggs image

Pickled eggs are a great dish served at tailgate parties, family reunions, picnics, or office potluck. These make good food gifts too. The cook time is an approximate time for the canning process.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 58m

Yield 12 Eggs

Number Of Ingredients 6

12 eggs
1 quart vinegar
6 cloves garlic
1 tablespoon white peppercorns
1 tablespoon allspice berry
1 -3 slice fresh gingerroot

Steps:

  • Place eggs in saucepan and cover with water.
  • When water begins to boil, remove from heat and cover.
  • Let eggs sit in hot water for 18 minutes.
  • Cool in cold water and peel.
  • In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
  • Simmer for 10 minutes.
  • Place eggs in sterilized jars.
  • Pour vinegar mixture over eggs.
  • (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
  • Water should cover jars with at least 1-inch of water above tops of jars.
  • Bring water to a boil; cover and boil for 10 minutes.
  • Remove jars and cool.
  • Check seals.
  • Store about one month before opening.

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.

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