Sweetpickledeggs Recipes

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SWEET PICKLED EGGS



Sweet Pickled Eggs image

Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.

Provided by Tracy Mulder

Categories     Appetizers and Snacks     Pickled Egg Recipes

Yield 12

Number Of Ingredients 7

12 eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
½ cup white sugar
1 teaspoon salt
1 tablespoon pickling spice, wrapped in cheesecloth

Steps:

  • Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
  • Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
  • Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
  • Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

Nutrition Facts : Calories 110 calories, Carbohydrate 10 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 268.5 mg, Sugar 9.2 g

QUICK SWEET PICKLES



Quick Sweet Pickles image

Provided by Tyler Florence

Categories     side-dish

Time 5h25m

Yield 1 quart

Number Of Ingredients 11

6 kirby cucumbers or 2 regular cucumbers
1/4 cup kosher salt
1 cup water
1 cup rice vinegar
1/2 cup sugar
1 tablespoon coriander seed
1 tablespoon mustard seed
1 tablespoon whole allspice berries
1 cinnamon stick
3 cloves
1 bay leaf

Steps:

  • Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
  • In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET PICKLED EGGS



Sweet Pickled Eggs image

Another recipe from the cook book "Company's Coming". Try adding some chili peppers to the brine and leave in the Egg jar.

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 7

12 hard-boiled eggs, shelled
1 large onion, sliced in rings
2 cups white vinegar
2 cups water
1/2 cup sugar
1 teaspoon salt
1 tablespoon pickling spices, tied in double layer of cheese cloth

Steps:

  • Layer the eggs with the onion in a 2 quart jar to within 1" of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
  • Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
  • Make sure the eggs are completely covered.

SWEET PICKLE STICKS



Sweet Pickle Sticks image

These are from a nice old lady I met and she had won a Blue Ribbon at the Fair for these. She gave me a jar and we loved them. I have been making them since and they are well liked by family and friends.

Provided by DianeNJ

Categories     < 30 Mins

Time 25m

Yield 3 large jars, 15-20 serving(s)

Number Of Ingredients 7

6 -8 medium cucumbers (may use more)
3 3/4 cups white vinegar
3 cups sugar
3 tablespoons salt
4 1/2 teaspoons celery seeds
4 1/2 teaspoons turmeric (optional)
3/4 teaspoon mustard seeds

Steps:

  • Use 6-8 medium cucumbers. Cut into sticks. Pour boiling water over them and let stand 5 hours. Drain and pack into jars.
  • Boil solution for 5 minutes Pour over cucumbers in the jars. Put on top and screw band tight. Process in boiling water 5 minutes.

Nutrition Facts : Calories 188.5, Fat 0.3, SaturatedFat 0.1, Sodium 1401.7, Carbohydrate 45.2, Fiber 0.7, Sugar 42.2, Protein 0.9

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