Randys Pickled Eggs Recipes

RANDY'S PICKLED EGGS

I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.)

Provided by Ackman

Categories < 4 Hours

Time 1h30m

Yield 24 eggs, 12 serving(s)

Number Of Ingredients 14

Randy's Pickled Eggs image

Steps:

Cover the eggs with cold water -- about an inch above.
Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
Peel the eggs & set aside -- cover, if need be.
Place the garlic on the bottom of the jar, along with some of the sliced onion.
Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
Add the horseradish.
Combine 4 cups vinegar & the spices.
Bring to a boil -- cook for 10 minutes, stirring occasionally.
Immediately pour over eggs.
Add more vinegar or hot water to completely cover about an inch, if needed.
When jar is cool enough to handle, refridgerate.
TRY to leave them alone for AT LEAST 7-10 days.
These should keep for about several weeks.

Ingredients

1 gallon glass jar, sterilized (with lid)
24 eggs, boiled & peeled
4 cups white vinegar
2 tablespoons pickling spices
1/2 tablespoon mustard seeds
6 whole cloves
2 bay leaves
1/2 teaspoon ground allspice
1/2 cup sugar
1 1/2 teaspoons salt (canning or pickling salt)
6 garlic cloves, minced
1 medium Spanish onion, sliced
3 sliced hot peppers (I used Pepperocini from a jar)
1 tablespoon ground horseradish

PIERRE'S BLACK EGGS

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Provided by Pierre Dance

Categories < 60 Mins

Time 31m

Yield 16 serving(s)

Number Of Ingredients 9

Pierre's Black Eggs image

Steps:

You will also need: 2 quart jars.
Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
Meanwhile pierce the large end of the egg with a pin.
Fill a large bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is boiling well,gently spoon the eggs into the pot.
Set the timer for 11 minutes.
When the timer dings, remove the eggs to the ice water with a slotted spoon.
Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
Bring to a boil for 3-4 minutes.
Remove from heat.
In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
Shell the eggs.
Add them to the jars.
Remove the pickling spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and cool to room temperature.
Refrigerate for at least a week, two is better.

Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.8, Cholesterol 209.2, Sodium 88.2, Carbohydrate 6.8, Fiber 0.2, Sugar 5.2, Protein 7.4

Ingredients

18 large eggs, at room temperature.
2 cups balsamic vinegar
1 cup water
2 tablespoons pickling spices, tied in cheese cloth
8 -10 cloves garlic, peeled
4 serrano chilies, seeded,devained,quartered lengthwise
2 bay leaves, one per jar
1 small yellow onion, thinly sliced
12 dried tepin chilies or 6 dried japone chilies, will work

ROSY PICKLED EGGS

This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.

Provided by LadyAngel1124

Categories Pennsylvania Dutch

Time 5m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

Rosy Pickled Eggs image

Steps:

Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
Add the eggs, and refrigerate for several days.

Ingredients

4 cups water
1 (16 ounce) jar pickled beets, with juice
1 cup vinegar
1/2 cup sugar
1 medium bay leaf
2 teaspoons pickling spices
1/2 teaspoon salt
12 hard-boiled eggs

PICKLED EGGS

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Provided by wildheart

Categories Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

Pickled Eggs image

Steps:

Put the peeled hardboiled eggs in the large jar.
Boil the remaining ingredients together for 5 minutes.
Pour over the eggs in the jar.
Cover; leave on counter overnight.
Keeps in refrigerator for weeks, in theory.
In reality, if you love pickled eggs, these will disappear.

Ingredients

12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices

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Randys Pickled Eggs Recipes

RANDY'S PICKLED EGGS

PIERRE'S BLACK EGGS

ROSY PICKLED EGGS

PICKLED EGGS

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

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