Pickled Eggs ToTry

Cajun Pickled Eggs

1 doz. hard boiled eggs
1 1/2 teaspoon salt
2 whole cayenne peppers
2 teaspoons sugar
2 tablespoons whole peppercorns
1/2 cup of water
2 bay leaves
2 1/2 cups vinegar
2 tablespoons Tony Chacheres or your fav.
1/4 teaspoon garlic powder

Shell your eggs and pack in jar. Mix all the ingredients (except eggs) and boil..Let brine cool then pour over eggs and seal jar..Refrigerate for at least 2 weeks.

From Nepas at SMF.


DILLED EGGS
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

Bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.  Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).  There needs to be plenty of pickling solution, and enough to completely cover the eggs.  Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

From Here.


Jalapeno pickled eggs

3/4 cup cider vinegar
3/4 cup water
1/2 cup plus 1 Tbsp white granulated sugar
6 cloves
2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon dry oregano
1/4 onion, sliced
1 garlic clove, peeled
6 hard cooked eggs**, peeled

Method

1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar’s cover. Refrigerate up to a month.

The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

This and more recipes at: http://www.simplyrecipes.com/recipes/pickled_eggs/#ixzz4BgdTSRUW


CDDC Report of 1997 case of Botulism in Pickled Eggs


Pickled Eggs – Yooper Style – These are not those sweet, beet colored ones. It’s a spicy pickled egg, that goes really well with cheap cold beer.

Ingredients:

2 dozen hard boiled eggs (peeled)
4 cups vinegar
1 jar sliced jalapenos, including the juice
1 onion, chopped finely
1 cup water
1 tablespoon Tabasco sauce
1 tablespoon Kosher salt

Directions:

Put peeled eggs in a large glass jar with a lid. Put remaining ingredients in a large saucepan and boil for 10 minutes. Pour over eggs and let steep in the refrigerator for a minimum of 3 days. Serve eggs in a paper cupcake liner with Frank’s Red Hot Sauce, black pepper and plenty of the jalapenos.

From http://smokingfoodwithmrt.com/pickled-eggs-yooper-style


Jalapenos Pickled Eggs – This is a down and dirty way and the fastest I know of…

You will need…
1 Dozen Large Eggs
1 26 Oz Can Jalapenos (Sliced or Whole) I prefer whole 1 Small can of Jalapenos
1 Med Onion Cut Into 1/4’s
1 lb. Baby Carrots Leave Whole
3- 4 Stalks Celery Chopped Into 2″ piecesSeveral cloves of GarlicEnough white vinegar to top off jar
64 Oz Jug or Jar

Boil your eggs, shell and add to jar with veggies… Pour in peppers and all the juice till covered…

From http://www.smokingmeatforums.com/t/92555/smoked-pickled-eggs


Place as many eggs as you wish to pickle and do the boiling process and remove shells of course and place eggs in pickling jar and add water to cover 1 to 2 inches above eggs. Remove eggs. Measure water from jar in order to replace same amount with mixture of 3/4 red wine vinegar and 1/4 water. Place vinegar mixture in saucepan. for each qt of vinegar mixture add one dried red pepper, 1 clove of garlic, 4 peppercorns, 2 whole cloves, and 1inch piece of ginger root, quartered. bring to boil, reduce heat, simmer 5 minutes and let cool to room temperature.

Place eggs into pickling jar. I use a one-gallon glass jug. pour vinegar mixture over eggs. Cover tightly, let stand at least one week. Open every day during first week to let fumes escape. After a week or so the odor will disappear. enjoy!  The whites turn a nice burgundy color from the red wine vinegar and they are awesome!

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