ENGLISH PUB STYLE PICKLED EGGS
These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!
Provided by Sharon123
Categories European
Time 20m
Yield 1 quart jar
Number Of Ingredients 5
Steps:
- Pack eggs into 1 quart widemouthed jar.
- Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
- Add remaining ingredients to jar and ladle hot vinegar over eggs.
- Cap tightly.
- Let cool, then refrigerate at least 3 days before serving.
- Can be refrigerated up to 2 weeks.
Nutrition Facts : Calories 994.6, Fat 63.7, SaturatedFat 19.6, Cholesterol 2544, Sodium 751.2, Carbohydrate 7, Sugar 6.9, Protein 75.5
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
- Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
EMILY'S PICKLED EGGS
This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
Provided by Cheryl
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT35m
Yield 12
Number Of Ingredients 7
Steps:
- Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g
PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
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