Pickled Eggs Pub Style Recipes

BRITISH PUB PICKLED EGGS

Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

Provided by Molly53

Categories European

Time P10DT30m

Yield 12 eggs

Number Of Ingredients 7

British Pub Pickled Eggs image

Steps:

Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.

Nutrition Facts : Calories 86.7, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.6, Protein 6.5

Ingredients

12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
4 cups malt vinegar (no substitutions for authentic pub flavor)
1 hot pepper, minced
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 teaspoons allspice

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

English Pub Style Pickled Eggs image

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

Ingredients

12 hard-boiled eggs, shelled
1 1/2 cups ginger and spice vinegar (Ginger and Spice Vinegar)
6 allspice berries
2 bay leaves
1 teaspoon whole black peppercorn

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

Pickled eggs image

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

Ingredients

400ml white wine vinegar
100g caster sugar
2 bay leaves
1 tbsp black peppercorns
1 tbsp coriander seeds
6 large eggs

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

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TAVERN BAR STYLE PICKLED EGGS RECIPE - DELICIOUS TABLE

2022-07-24 Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket …
From delicioustable.com
Ratings 3
Total Time 35 mins
Category Appetizers, Dips, & Snacks
Calories 88 per serving

BOIL METHOD 1: Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
Egg Peeling: Try this hack: Place 3-4 eggs in a container with a tight-fitting lid with just a half an inch of water, and shake the container, water, and eggs. Open the container, and the egg peels will slip right off!! Or carefully remove the hot boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.

Pickled Eggs Pub Style Recipes

BRITISH PUB PICKLED EGGS

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!

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

PICKLED EGGS II

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