pickled eggs

[baxtersbeauties]

does anyone have a good easy pickled egg recipe i have to many eggs and cant get rid of them all. thanks

 

[jaku]

Quote:
Well, sort of-

All you need to do is finish a jar of pickles, then throw some hard cooked eggs in the juice and put back in the fridge to brine for a couple weeks before eating. They taste great- very firm and mild. If you don't have a jar of pickles available, just find a recipe for dill pickles, make the juice (very simple- mostly salt and vinegar,) then throw some eggs in and refrigerate.

I'm not sure how long they last, but the salt and vinegar in the juice make it so hard for any bacteria to grow, I've never had any go bad.

 

[crooked stripe]

I have seen this topic many times and always have to add mine. I have had many good responses.-- Small can of beets and one small jar of green olives with juice. Then add 1/2 vinegar 1/2 water to cover. I toss in 6-8 cloves of garlic. 3 days and you have fine eating. I am a pickled egg freak. (6-12 eggs)

 

[ranchhand]

Oh boy, I LOVE this thread already!

If you like the shocking pink Pickled Eggs:

2 cans whole beets, about 15 ozs., drained, reserve the juice
1-1/2 cup cider vinegar
3/4 cup granulated sugar
1 tsp. salt
6 cloves garlic, peeled, or more to taste
1 yellow onion, sliced into rings, or more to taste
10 hard boiled eggs, shelled, please

Place drained beets and peeled eggs in a BIG jar. I use a 1/2 gallon jar. Combine beet juice with vinegar, sugar, garlic, onion rings and salt. Bring to a boil, stirring frequently. Pour hot liquid over beets and eggs to cover, 9add water if it doesn't cover). Invert to mix and refrigerate for several days or, even better, a week. Delicious, and you get pickled beets as well.

If you don't want the pink eggs, use water to dilute the vinegar. Adjust the various elements to your taste, it's very flexible. We like hot and spicy, so I also throw in a lot of crushed red pepper flakes. You can also add pickling spices to the hot liquids for a different mix.

Eat and enjoy!

 

[OPIE]

This is an old country recipe from way back my mom gave me. I use it and is great

12 Hard boiled eggs
2 cups vinigar
1 1/2 cups water
3 table spoons sugar
2 teaspoons celery seed
1 small red hot pepper (crushed)
1 tablespoon mustard seed
1 pinch of mace
1/2 teaspoon sage (minced)
1 teaspoon parsley (minced)

Combine ingredients (except eggs) in a sauce pan and boil for 5 minutes.
Put eggs in glass jar.
Pour boiling ingredients of the eggs till they are covered. ( I just fill the jar all the way.) Seal the jar and let set in cool dry place for 5 days. Refrigerate after opening.

Every one loves these and I cant keep them around when I make them. I will warn you though, while you are boiling this stuff the smell is strong.

But man these are good.

Hope this helps,

 

[Katy]

I just tried a new recipe. If it's any good I'll post the recipe.

 

[chicken quartet]

Ok, this is the ABSOLUTE BEST pickled egg recipe out there!!

12 eggs
1 jar (12 oz) yellow chili pepppers
2 TBS pickling spice
1 cup white wine vinegar
1-1/2 cups of water
1 TBS sugar
1 tsp tumeric
2 tsp salt

Hard cook eggs. Mix the rest of ingredients in jar. Peel eggs while still warm and put in jar with mixed ingredients. Do not refrigerate. Keep in sealed jar for 2 days.

Best served on a bed of stick pretzels, sprinkled with salt and pepper and an ice cold beer!

 

[danischi24]

I pickled some jalapenos in a jar of store bought jalapeno juice (ate the store jalapenos). They are pretty hectic-my bf's spice loving friend couldn't finish one plain! But to the point, can I just chuck some quail or chicken eggs in there & do they have to be hard boiled or shelled or what? Also, the most important question: how many times can I reuse this jalapeno juice for eggs?

 

[OPIE]

Hard boil your eggs and peel them before you throw them in the jar. I imagine you can keep using the stuff until it turns yuckie! Be careful though and dont get sick.

 

[Wifezilla]

If you are just going to keep them in the fridge, you can substitute erythritol for sugar. Just add a little extra since erythritol is only 70% as sweet as sugar. I would not do that sub for shelf stable canning.