Pickled Eggs - Lots of Recipes

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nanna puddin
Junior Member # 7938 posted 10-21-2001

I don't know if any of you have ever heard of these, but we have enjoyed them for many years. Always had to buy them in the supermarket untill I came across this recipe. They are even better than the ones in a jar at the grocery.

~Pickled Eggs~
2tbs dry mustard
2 cups white vinegar
1/2 cup water
1/4 cup granulated sugar
1 tbs salt
1 tbs celery seed
1 tbs mustard seed
6 whole cloves
2 sliced medium onions
6 lrg. hard boiled eggs or 8 very small eggs

Blend dry mustard and 1/2 of vinegar. Stir in the next six ingrediants.
Bring to a boil, simmer 10 minutes cool mixture befor pouring over boiled eggs and onions. (Keep refrigerated)

You will need a large glass or plastic container with a lid to store these in .
They last for up to 2 weeks.
Flavor is best after 24-48 hours.
The onions are also perfectly pickled and delicious.

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canadianmom
Member # 2891 posted 10-22-2001

Here is the recipe i use for pickled eggs.
I make them Christmas time only.

Roberts pickled Eggs

1 1/2 c white vinegar
1 c sugar
2 tsp salt
dash pepper
1 medium sized white onion

Mix all the above in a large miracle whip jar that has been washed clean.
Put in hard boiled eggs that have been rinsed off with water to prevent any eggs shells. Seal lid and turn gently up side down a few times,do this twice a day.

Wait 1 full week before trying, flavour has to go through eggs.
Will keep 2 1/2 weeks.
So simple and so tasty!

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Cowboy
Member # 5233 posted 04-23-2002

Take your basic receipe and add any type of hot peppers to the brine. Jalapenos, Chiles, or if really brave Habenaros. I've never tried to add hot sauce to the brine but that may discolor the eggs.
I ususally add some sliced onion to the brine. You could try a clove or two of garlic. Also mustard seed or ground mustard, but that again may change the color of the eggs.

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marymaine
Member # 1210 posted 04-24-2002

This is a recipe we have used.
4 c. white vinegar
2 T. pickling spice
2 bay leaves
1/2 c. sugar
2 tsp. salt
1 can sliced green chilies, drained
1 large sliced onion
2 doz. hard-boiled eggs, shelled

Put all ingredients but chilies and eggs in a pan. Bring to a boil. Place eggs in two qt. canning jars. Add chilies to liquid and pour over eggs evenly. Cover and refrigerate for two days. These will keep in the refrigerator for two-three weeks.

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Kathi Patterson
Member # 1257 posted 04-25-2002

Buy a jar of pickled beets. Remove the beets and put in the hb eggs.
Refrigerate for a few days. These also look lovely quartered and placed like a flower on top of potato salad.

SeansMom
Member # 6658 posted 04-25-2002

I would make them like Kathy said, except after discarding the beets, add alittle more vinegar and sugar and boil until sugar melts, then add some hot-pepper flakes. Put it in a large jar and add the boiled eggs. Let sit in refrigerator for 2-3 days.They're really good!!
*Sometimes after beets have been in a can on the shelf for so long, it seems the vinegar dies and needs to be kicked up a notch.

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LMAC
Member # 10959 posted 04-25-2002

PREPARING EGGS FOR PICKLING (from N.Carolina Egg Association)
Although eggs which are a few days old do peel easier due to a greater size air cell at the large end of the egg, it is better, if possible, to use very fresh eggs. The following method of hard-cooking facilitates peeling of ultra fresh eggs. Make a pinhole in the large end of the egg; place the eggs in a single layer in a saucepan, and cover with water to an inch above the layer of eggs. Place lid on pan and bring eggs to a boil. Remove pan of eggs from burner and time for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs. Immediately remove eggs from pan of hot water with slotted spoon to a bowl of ice water for one minute. In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for ten seconds. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg. Peel immediately by cracking the shells of the eggs all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.
Eggcellent Website. Here are a couple of their recipes I'm going to try.

Dark & Spicy Eggs

1 1/2 cups cider vinegar
1/2 cup water
1 Tablespoon dark brown sugar
2 tsp granulated sugar
1 tsp mixed pickling spice
1/4 tsp liquid smoke or hickory salt
2 tsp salt
Heat to boiling, simmer 5 minutes and pour over eggs. Make sure jar closes tightly.

Dilled Eggs

1 1/2 cups white vinegar
1 cup water
3/4 tsp dill
1/4 tsp white pepper
3 tsp salt
1/4 tsp musturd seed
1/2 tsp onion juice or sliced onion
1/2 tsp minced garlic or peeled clove

Heat to boiling, simmer 5 minutes, pour over eggs. Close tightly.

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Anna_Anais
Member # 13207 posted 07-23-2002

I was site surfing today and came across these pickled egg recipes. I found them at the hungrybrowser site. They seemed a little different and thought you might like.

PICKLED DILL EGGS

12 hard-cooked eggs, shelled
1 medium onion, sliced thin
3 /4 cup water
1 cup sugar
1 1/ 4 cup vinegar
2 teaspoons salt
1 teaspoon dill weed
1 /4 teaspoon garlic powder or 1 clove garlic, halved
1 /2 teaspoon mustard seed
Pack eggs and onion in 1-quart or larger jar. Bring other ingredients
to a boil. Then simmer 5-7 minutes. Pour over eggs. Chill 3 days before
serving. Eggs will be yellow.
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Dill Pickled Eggs

Ingredients (6 servings)
3 Dozen Hard Boiled Eggs (hopefully peeled)
2 lg Bunches Fresh Dill, roughly chopped
2 lg Jars, Generic Dill Spears (or slices)
2 lg Yellow Onions, sliced into rings
1 lg Green Pepper, sliced into rings
2 lg Sweet Red Peppers, sliced into rings
1 qt Cider Vinegar
1 qt Bottled Water (Purified or Spring Water)
1 sm Handful Whole Cloves

Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for
45 minutes to one hour (make sure you can open the windows, it's rather
fragrant)Place eggs, vegetable slices and pickle spears into large glass
or hard plastic container (large ice cream pail works well).
Strain liquid mixture through a pasta collander and pour liquid over
eggs and vegetables.
Let sit for 24-36 hours at room temperature

The eggs will be a very, very bright yellow and have a wonderful dill
flavor the whole way through. The vegetables and pickles will have a
dill flavor never before experienced -- and can be eaten separately or
used as a complimentary garnish.
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PICKLED EGGS

2 c. white vinegar
2 tbsp. mild mustard
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
12 eggs, hard-boiled and shelled
2 onions

Slowly blend white vinegar and mustard. Add water, sugar, salt,
celery seed, mustard seed and cloves. Simmer 10 minutes. Cool.
Pour over eggs and onions. Cover and refrigerate overnight.
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MOM'S PICKLED EGGS

2 c. vinegar
2 tbsp. salad mustard
1 c. sugar
1/2 c. water
1/2 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves

Boil 12 eggs and peel. Combine: Boil and peel the eggs and set
aside. Put other ingredients in small kettle. Simmer 10 minutes.
Cool. Add eggs and 2 sliced onions. Cover and refrigerate.
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PICKLED EGGS

2 tbsp. mustard
2 c. vinegar
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed

Add 6 whole cloves. Bring to a boil and simmer 10 minutes.
Cool and pour over 12 hard boiled eggs (that have been peeled).
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PICKLED EGGS

2 tbsp. mustard
2 c. vinegar
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
2 onions, sliced
12 hard-cooked eggs

Blend mustard with vinegar, water, sugar, salt, celery seed,
mustard seed and cloves. Heat to boiling, cover; simmer 10 minutes.
Cool. Pour over onions and eggs. Cover. Refrigerate at least 12
hours before serving. Will keep 3 weeks stored in refrigerator.

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Now Bean would add some jalapenos to those recipes. I would add some liquid crab boil to add a litte pizazz to em.

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bumping..................

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hungrier
posted 02-27-2003 01:53 PM

Buy a gallon jug of pickles, eat all the pickles, save the jug full of pickle juice, fill it with peeled boiled eggs.

--OR--

PICKLED EGGS

24 hard boiled eggs, peeled
---
1 1/4 pint cider vinegar
1 1/4 pint water
1 Tbs. salt
1/2 tsp. dried mustard
1 Tbs. whole cloves
3 Tbs. sugar
1 large & 2 small bay leaves

Bring all ingredients, except eggs, to boil. Cool. Pack eggs in large glass jar & pour vinegar mixture over eggs. Keep in refrigerator for several days before eating.

Serve with an ice cold beer!

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discountdude
posted 02-28-2003 10:16 AM

Here are a few I have saved over time, but I have not got around to trying them yet. Let us know if any turn out ok.

Garlic Pickled Eggs

2 doz eggs, hard boiled and peeled
4 sprigs tarragon or 1 T dried
8 cloves garlic, slivered
1-1/2 qt. cider vinegar
1 tsp mustard seed
2 bay leaves
1 tsp cardamon seed
2 tsp black peppercorns
2 tsp salt
1-1/2 tbsp. sugar
Pack eggs in 4 (1 pint) jars with 1 sprig tarragon and 2 cloves garlic in each. Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 minutes. Strain the hot vinegar over the eggs. Seal. Process in boiling water bath 10 minutes.
Makes 4 pints.
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PICKLED EGGS (BASIC)

1 qt Water
1 qt Vinegar, white
2 Onions
1 Yellow waxed peppers (jar)
36 Eggs
Hard boil eggs. Slice onions very thinly. Combine water and vinegar in LARGE container (not plastic). Stir well. Peel eggs, and layer in jar with sliced onions and peppers. Cover jar and let marinate on counter. DO NOT REFRIGERATE. Eggs will get spicier the longer you leave them in marinade. Minimum time is about one week - maximum time is as long as you wish. When you don't want them to marinate any longer, remove them from jar and place in container without any liquid.
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Pickled Egg Recipe

3 dozen hard boiled eggs, shelled and rinsed
2 tablespoons sugar
1 tablespoon picking salt
2 teaspoons mustard seed
12 whole cloves
6 bayleaves
6 chili peppers
enough white vinegar to cover eggs

Boil all spices in 2 cups vineger for 5 minutes. Put prepared eggs in jar with vinegar/spice mixture and fill to top with extra vinegar. Let stand at room temperature for 24 hours, then refridgerate. Wait 10 days before eating and enjoying.
If you cannot wait... re-boil a few eggs in the spice-vinegar.
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Jim's Pickled Egg Recipe
WARNING: This recipe may make your house smell like crap

3 dozen hard boiled eggs
3 cups white vinegar
1 white onion, sliced
4-5 cloves of garlic
2-3 tablespoons of salt
5-6 dashes of pepper
2-3 dashes of tabasco sauce, or better, Spontaneous Combustion (spicier)
2-3 tablespoons of crushed mustard seed
2-3 tablespoons of curry powder
15 jalepeno peppers, sliced
5 jalepeno peppers, whole
10-15 habenero peppers, sliced (optional - makes the eggs fairly spicey)
3-4 tablespoons of crushed red pepper
5-6 peppercorns
1-2 gallon jar, to pickle the eggs in
Pretty much anything else that sounds good (carrots, pig's feet, etc.)
Food Coloring, to make the eggs even more Appealing (optional)

The first thing you want to do is to hard boil the eggs (look in a recipe book if you don't know how to do this, or do what I did, and call your grandmother for instructions). Remove the shells from the eggs, and set the eggs aside. In a large pan, bring the vinegar to a slow boil. Place all of the ingredients, except for the eggs (and whatever else you want to pickle, such as carrots) and sliced jalapenos, into the boiling vinegar. Your going to want to cover the boiling vinegar combo, so that the vinegar fumes do not escape too much into the air (I almost was killed by my roommates two years ago for boiling vinegar uncovered at a high rate). Let the vinegar boil for 1-2 hours, to cook all of the flavor out of the spices. Place the eggs into the jar, and pour the vinegar combo into the jar over the eggs and jalapenos. I recently started straining the onions, garlic etc. from the brine to give an overall better appearance. Fill the rest of the jar with hot tap water until all of the eggs are covered. Seal the jar tightly. Shake every other day or so. After 2 weeks or so, enjoy.
To serve the pickled eggs, just use a slotted ladle to fish an egg out of the pickling mixture, and hit it with a dash of tabasco and/or salt. Enjoy.
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HAROLD'S PICKLED EGGS

2 dozen eggs
4 cups white vinegar
2 cups water
2 tbsp. salt
1 tbsp. brown sugar
1/2 tsp. turmeric
2 tbsp. mixed pickling spice
Hard-cook eggs; cool and remove shells.

In a saucepan, combine vinegar, water, salt, sugar and turmeric. Tie pickling spices in cheesecloth and place in pan. Bring to a boil, reduce heat and simmer 10 minutes. Remove spice bag. Cool.
Pour cooled mixture over hard-cooked eggs in a large jar, making sure eggs are completely covered. Cover and refrigerate for 24 hours before serving.
Makes 2 dozen eggs.
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Dill Pickled Eggs

36 Egg; hard boiled
2 Dill, fresh bunch; roughly chopped
2 Pickle, dill spears; bottle
2 lg Onion, yellow; sliced
1 Pepper, green bell; julienne
2 Pepper, red bell; julienne
1 qt Vinegar, cider
1 qt Water
Cloves, whole; small handful

Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (make sure you can open the windows, it's rather fragrant). Place eggs, vegetable slices and pickle spears into large glass or hard plastic container (large ice cream pail works well). Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables. Let sit for 24 36 hours at room temperature. The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced and can be eaten separately or used as a complimentary garnish.

OPTIONALLY, once the eggs are dill pickled you can use the brilliant yellow eggs to make an attractive and different deviled egg ... just be sure to use an increased amount of dry mustard and horseradish to meet the flavor of the dill.
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Pickled Eggs
Yield: 16 eggs

16 Hard boiled eggs, cooled and shelled.
1 c Beet juice
3 c Cider vinegar
1 ts EACH, whole cloves,allspice,
-and peppercorns
1/2" piece ginger root

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.
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B&B's Pickled Egg Recipe

2 dozen hard boiled eggs (peeled)
4 cups vinegar
1 jar or can jalapenos
1 onion
1 cup water
1 tablespoon tabasco
1 tablespoon salt

Bring ingredients to a boil. In sealable jar pour over peeled eggs. Let sit for 3 days to 3 months. Shake onece a day while chanting "Ya eggs are great, eh?". Serve with salt, pepper, Tabasco, and a beer...(doesn't have to be a Gilt Edge)

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doreenbuch
posted 03-03-2003 12:57 AM

I make the PA. Dutch pickled eggs!!!! Sugar, vinegar, water, some spices. When you put the cooked or canned (drained)beets in w/ the hardboiled eggs and pour over the hot mixture and chill, the eggs turn purple!!!!!! NO BEET JUICE Try making deviled pickled eggs, or pickled egg salad!!!

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Marion8
posted 03-03-2003 08:51 AM

I pickle eggs simply by putting hard boiled eggs, (usually 6 or 7)into a sterile pint jar,1 tsp. kosher salt, and 3 parts white vinedar to 1 part water, screw jar cap on and refrigerate for at least a week.Real "pucker" power!!Also do kielbasi sometimes.Pack lengths of kielbasi- it's "precooked"- into large jar,add liquids & salt plus bay leaf and hot pepper flakes.Refrigerate for 5 days.

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Mich
posted 03-17-2003 06:47 PM

We have always made "pickled" eggs with beet juice. We always called them red beet eggs though. Here is the recipe we used:

2 cans of beet juice (approx 1/2 qt)
1/4-1/2 c vinegar (depends on how tart you want it)
salt and pepper to taste
1/4 c sugar

Mix together and boil in saucepan until sugar is dissolved. Cool and pour over peeled hard boiled eggs. Keep in frige in a container with a tight lid several days and occasionally shake container to rotate the eggs and make them evenly red.

We always made these around Easter and also mixed grated horseradish with the drained beets that had been ground up. This was served with ham on Easter day.