Classic Pickled Eggs Recipes

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.

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
• Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

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:

• Pack eggs into 1 quart widemouthed jar.
• Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
• Add remaining ingredients to jar and ladle hot vinegar over eggs.
• Cap tightly.
• Let cool, then refrigerate at least 3 days before serving.
• Can be refrigerated up to 2 weeks.

Steps:

• In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.