Bar Style Pickled Eggs Recipe 385

PICKLED EGGS II

I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.

Provided by Rayna Jordan

Categories Appetizers and Snacks Pickled Egg Recipes

Time P7DT23h40m

Yield 12

Number Of Ingredients 6

Pickled Eggs II image

Steps:

Place eggs in a medium 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.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 0.7 g, Cholesterol 215.8 mg, Fat 5.8 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 82.1 mg, Sugar 0.4 g

Ingredients

12 extra large eggs
1 ½ cups distilled white vinegar
1 ½ cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf

GERMAN-STYLE PICKLED EGGS

I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. -Marjorie Hennig, Green Valley, Arizona

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 10

German-Style Pickled Eggs image

Steps:

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-boiled large eggs, peeled

BUBBA'S PICKLED EGGS

My boyfriend Bubba loves these eggs. I took little hints from other recipes until we came up with what he loves. I even make them for our local bar to sell. My daughter thinks they make the house smell like stinky socks. What does she know. Great to take the whole jar to a family or friend gathering. I never come home with...

Provided by candy kratzer

Categories Other Side Dishes

Time 25m

Number Of Ingredients 10

Bubba's Pickled Eggs image

Steps:

1. In one big pot make your hard boiled eggs. Older eggs peel alot easier.
2. In a large pot mix all above ingredients except eggs on stove till comes to a boil. Turn down and simmer for 10 minutes. Turn off heat, move to a cool burner. Let sit till room temp.
3. In a big jar (I use a large pickle jar from my local bar) pour in all pickling items and add peeled hard boiled eggs. I use a fork and pick each egg around to let the liquid penetrate faster. Shake around and refridgerate for 1-3 days. A couple times a day I shake the jar for good measure. Then ready to eat.

Ingredients

18 eggs, hard boiled
3 Tbsp mild mustard (i use guldens)
4 c cold water
4 c white vinegar
2 c sugar
1 Tbsp salt
11 cloves (whole) the spice, not garlic
1 Tbsp celery seed
1 Tbsp pickling spice (heaping)
1 large onion sliced or 2 small ones