Zippy Pickled Eggs Recipes

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.

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.

Steps:

• Clean 5-6 large sealer jars with lids.
• Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
• To hard-boil the eggs:.
• I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
• Bring the water to a rolling boil, then turn off the heat and cover with a lid.
• Take pot off the heat after 1 minute, and let sit for 17 minutes.
• Plunge eggs into a cold water bath to halt the cooking process.
• Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
• Fill all jars with boiling water.
• Boil jar lids in a pot for at least 5 minutes.
• Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
• Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
• Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.

Steps:

• Cook sausage over medium-high heat until brown. Drain and crumble.
• In a lightly greased 13 X 9 casserole, arrange the croutons in a single layer. Layer with cheddar cheese, swiss cheese and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half and half, milk, mustard, onion, salt and pepper. Pour over the sausage. Cover and refrigerate overnight.
• Bake in a 350 degree oven for 45-60 minutes. Let sit before serving.

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.