Pickled Eggs With Beets And Hot Cherry Peppers Recipes

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PICKLED HOT CHERRY PEPPERS

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 quart-size jars and 1 pint-size jar

Number Of Ingredients 8



Pickled Hot Cherry Peppers image

Steps:

  • Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
  • Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt

BEET-PICKLED EGGS

Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!

Provided by By Paula Jones

Categories     Appetizer

Time 5h15m

Yield 4

Number Of Ingredients 5



Beet-Pickled Eggs image

Steps:

  • In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Nutrition Facts : ServingSize 1 Serving

4 hard-cooked eggs, peeled
1 can (15 oz) sliced beets
1/4 cup sugar
1/2 cup apple cider vinegar
3 to 4 whole cloves

PICKLED EGGS WITH BEETS

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 5



Pickled Eggs with Beets image

Steps:

  • Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

POPA'S PICKLED EGGS

These simple to make pickled eggs are a great snack along with pretzels. For hotter eggs pierce the yellow chili peppers with a sharp knife and/or add other hot peppers.

Provided by bd.weld

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P2DT10m

Yield 8

Number Of Ingredients 8



Popa's Pickled Eggs image

Steps:

  • Stir peppers and brine, water, vinegar, pickling spice, sugar, salt, and turmeric together in a 1/2 gallon mason jar or container. Add eggs to pepper mixture and seal container. Refrigerate for at least 2 days.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 4.8 g, Cholesterol 212 mg, Fat 5.7 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 1358.6 mg, Sugar 3 g

1 (12 ounce) jar hot yellow peppers with brine
1 ½ cups water
1 cup white wine vinegar
2 tablespoons pickling spice (such as McCormick®)
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon ground turmeric
8 hard-boiled eggs, peeled

PICKLED EGGS

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!

Provided by TERRYLEE51

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 20m

Yield 6

Number Of Ingredients 8



Pickled Eggs image

Steps:

  • Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
  • Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
  • Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 15.1 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 1.2 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 368.3 mg, Sugar 13.5 g

1 (15 ounce) can red beets
¼ cup brown sugar
½ cup white vinegar
½ cup cold water
½ teaspoon salt
4 whole cloves
1 small cinnamon stick
6 hard-cooked eggs

PICKLED EGGS AND BEETS

This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.-Ellen Benninger, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6



Pickled Eggs and Beets image

Steps:

  • Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. , Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.

Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

1 can (14-1/2 ounces) sliced beets
1/2 cup sugar
1/4 cup white vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard-boiled large eggs, peeled

QUICK PICKLED EGGS AND BEETS

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

Provided by Cathy Swanson

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6



Quick Pickled Eggs and Beets image

Steps:

  • Place egg in a 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. Place eggs in a glass or plastic container.
  • In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

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