I am looking for a good recipe for pickled eggs...can anyone help?

Answer 1

Here is a excellent recipe, the tumeric gives them a wonderful golden color.

12 hard boiled eggs, peeled
1 T kosher salt
1 1/2 C cider vinegar
1/2 C water
1 1/2 tsp. sugar
1 tsp. white peppercorns, crushed
1/2 tsp. crushed allspice
1/2 tsp. ground turmeric
1/4 tsp. celery seeds
2 shallots, thinly sliced
Pack the eggs into a clean 1 quart jar.

Pack the eggs into a clean 1 quart jar. Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.

Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.

Answer 2

These are awesome. You can cut back on the garlic if you do not like a strong garlic taste.

GARLIC PICKLED EGGS

24 eggs, hard boiled and peeled
1 tbl. dried tarragon (or 4 sprigs fresh)
24 cloves garlic, slivered
6 c. cider vinegar
1 tsp. mustard seed
2 bay leaves
1 tsp. cardamon seed
2 tsp. black peppercorns
2 tsp. salt

Pack the eggs in jars and divide tarragon and garlic evenly among them.
Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 min.
Strain hot vinegar over the eggs. Seal and process 10 min.

Makes 3 quarts

Answer 3

Pickled Eggs
24 cloves
6 hard-boiled eggs, boiled
2 cups vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
6 eggs

1. Shell the eggs and stick 4 cloves in each egg.
2. Heat the vinegar and when boiling add the salt, pepper and mustard.
3. Put the eggs in a glass jar and pour boiling vinegar mixture over them.
4. Cover tightly and let stand 2 weeks before using.

Answer 4

My mom always uses the leftover juice from pickled beets to pickle eggs...

Answer 5

go to cooks.com!