Does anyone have a "great" recipe for pickled eggs? This may not test anyones brain, but it would help me.

Question

I love pickled eggs, but have never been able to find one in books. Hope someone here can give me that special recipe. I just know there are people here that have been lauded for their pickled eggs. Please help me out.

Answer 1

PICKLED EGGS



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ea Fresh eggs
6 c Cider vinegar
2 tb Peppercorns
1 tb Whole allspice
1/2 tb Mace
1/2 tb Coriander seeds
1/2 tb Cardamon seeds
1/2 tb Cloves
10 ea Small hot red peppers
3 tb Sugar

Cook eggs in simmering water for 15 minutes. Place
eggs in cold water, remove shells and pack into
sterilized jars; in a kettle combine vinegar, spices
and sugar. Bring to boil, reduce heat and simmer for
5 minutes. Pour hot liquid over hardboiled eggs.
Place lid on jar and store in refrigerator when
cooled. Use within a month.

Answer 2

Pickled Eggs #1

Ingredients: 12 eggs

Instructions

1 Tbsp Salt
2 cup White Vinegar
1 cup Cold Water
1 Tbsp Mixed Whole Spices (In Bag)

Put eggs and salt in cold water and bring to the boil. Shut off heat; let stand for five minutes. Drain. Place eggs in cold water and
peel,(keep the water running while peeling the eggs). Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars.
Leave 24 hours before eating pickled eggs.

Pickled Eggs #2
Ingredients
(6 servings)

6 Hardcooked eggs
1 c Cider vinegar
1 c Beet liquid
1/3 c Sugar
1/2 ts Salt
1/4 c Onion, chopped
4 Whole cloves

Instructions

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days.

Answer 3

Red Beet Eggs
4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice

In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets.When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating. Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.


Easy Pickled Eggs
2 dozen eggs, hardboiled and peeled
1 c. water
3/4 c. brown sugar
3 c. white vinegar
1 tsp. crushed red pepper

Put eggs in a jar. Boil rest of ingredients and simmer 5 minutes. Pour over eggs and let set in refrigerator 1-2 days before serving.

Answer 4

5-Star Pickled Eggs with Jalapenos, Habaneros and Tabasco
[Reset]
Keys :
Ingredients :

3dozhard-boiled eggs (peeled)
1qtHeinz Distilled White Vinegar
1xonion (sliced)
1tblmustard seed
1tbldill seed
1tblred pepper seed
1tblblack pepper or peppercorns
6xcloves of fresh garlic
1jar(16 oz.) jalapeno peppers with juice
1jar(16 oz.) habanero peppers with juice
10dshTabasco sauce

Method :

* Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes. Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered. If there is not enough vinegar, you may add some hot water to the vinegar solution. Marinate the eggs in this solution, in the refrigerator, for 7 days before serving. The longer they marinate, the more robust the flavor!
















Allie and Etell's Pickled Eggs and Beets
Servings [Reset]
Keys :
Ingredients :

1lbTrimmed unpeeled beets
7lrgEggs
1 1/4cupWhite vinegar (this is what recipe says-personally I think it needs more)
1/2cupChopped onion
1/2tspMinced garlic
1tspSalt
1tspSugar
1/2tspGround cayenne

Method :

* Of New Orleans. I got it from one of his cookbooks.
* *NOTE: If you prefer less vinegary taste, increase amount of sugar, but don't decrease or dilute vinegar.
* Cover beets with water. Boil until tender (about 25 minutes). Drain and cover with cool water. Set aside. Boil eggs in covered pan about 5 minutes.
* Remove from heat and let sit 15 min. This keeps egg yolks from having green color. Peel-set aside. In 1 qt. sauce pan, combine vinegar, onions and garlic. Bring to a boil. Remove and strain vinegar into a bowl. Return vinegar to pan reserving onions etc. seperately.
* In a jar place 4 eggs. After beets are cool enough to handle, peel and slice 1/4 inch thick. Place half of the beet slices over the 4 eggs, then half of the strained garlic and onion. Then layer again with remaining ingredients.


















Beet Pickled Eggs
[Reset]
Keys :
Ingredients :

12xhard boiled eggs peeled
1 1/2cupcider vinegar
1cupbeet juice
8whlpeppercorns (8 to 10)
3whlcloves
3xcloves garlic (3 to 4)
1xbay leaf
1tspsugar
1/2tspsalt
1/8tspground allspice
2sprgfresh dill
Makes 1 Dozen Pickled Eggs

Method :

* Pack peeled eggs in a clean one quart jar.
* Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.
* While pickled eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Eggs as well as a terrific addition to picnics.

Answer 5

Pink Pickeled Eggs

6 Hard cooked eggs, shelled
1 c Canned beet juice
1 Clove garlic, crushed
1/2 Bay leaf
1/4 ts Allspice
1 ts Salt
Freshly ground pepper
1 c Cider vinegar

Place eggs in quart jar. Combine remaining ingreds in enameled saucepan
and bring to boil. Pour over eggs. Cover, cool and refrigerate for at least
8 hrs.

Answer 6

After you eat all the pickles from the jar, just add the boiled eggs and whatever ingredients you want like; jalepeno (juice?), sliced carrots, pearl onions, etc. It's not homemade but, it's a fast and easy way to a great sidedish. It will take about a week, maybe longer depending on how 'dill' you want it, and if you add jalepenos, it will get hotter and hotter!

Answer 7

Growing up my mom, grandmother and many aunts would dump pickled beets in a container and then add the hard boiled eggs. They would get this deep purple color and very tasty. Hope this helps.

Answer 8

Dill Pickled Eggs

none


3 dozen Hard Boiled Eggs


2 large Bunc Fresh Dill; roughly
chopped
2 large Jars -- Generic Dill Spears


2 large Yellow Onions; sliced into
rings
1 large Green Pepper; sliced into
rings
2 large Sweet Red Peppers; sliced
into rings
1 quart Cider Vinegar
1 quart Bottled Water Spring Water>
1 small Hand Whole Cloves


Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for 45
minutes to one hour Place eggs, vegetable slices and pickle spears
into large glass or hard plastic container . Strain liquid mixture
through a pasta collander and pour liquid over eggs and vegetables.
Let sit for 24-36 hours at >>room temperature<< The eggs will be a
very, very bright yellow and have a wonderful dill flavor the whole
way through. The vegetables and pickles will have a dill flavor never
before experienced -- and can be eaten separately or used as a
complimentary garnish.


PICKLED REDBEET EGGS
MAKES 1 DOZEN EGGS

INGREDIENTS


2/3 cups sugar
1 teaspoon salt
1/2 cup cider vinegar
3/4 cup redbeet juices, reserved from canned beets
12 hardcooked eggs, peeled
1 14 to 16-ounce can sliced redbeets, drained and liquid reserved
Mix together sugar, salt, vinegar and juice until sugar is dissolved.
Place eggs, redbeets in large container. Pour dressing over eggs.
Refrigerate overnight. To serve, cut eggs in halves, quarters or
slices.


Note: This is the same dressing used for Cucumber Slices. As with the
cucumbers, the pickled eggs will keep in the refrigerator for at least
2 weeks. Use the leftover dressing and redbeets for another batch of
eggs, adding more vinegar as needed. Recipe can be halved or doubled.
Freshly cooked redbeets and their cooking liquid can be substituted
for canned redbeets.

Answer 9

get some pickled beats, and vinegar and Coriander seeds
and pepercorn. put the hard boiled eggs, pickled beats and vinegar in a jar and then let them set in the frige for about a week. the longer they set the better they are. and then EAT THEM!!!!!!! thats the best part!
whoot whoot!

Answer 10

Pickled Eggs

INGREDIENTS:
12 Eggs
1 tablespoon Salt
2 cups White vinegar
1 cup Cold water
1 tablespoon Mixed whole spices (in garni bag)
PREPARATION:
Put eggs and salt in cold water and bring to the boil. Turn off heat and let stand for five minutes. Drain. Place eggs in cold water and peel. Let eggs stand until cold. Mix together the remaining ingredients.

INGREDIENTS:
12 Eggs
1 tablespoon Salt
2 cups White vinegar
1 cup Cold water
1 tablespoon Mixed whole spices (in garni bag)

PREPARATION:
Put eggs and salt in cold water and bring to the boil. Turn off heat and let stand for five minutes. Drain. Place eggs in cold water and peel. Let eggs stand until cold. Mix together the remaining ingredients.