GARLIC PICKLED EGGS
Plan ahead these eggs need to chill for at least 7 days before using, that is if you can wait that long, these are sooo good! Use beet juice or water, if you like extreme garlic flavor then add in another few cloves, the cayenne is optional I like to add it in for some heat, if you are using add it into the beet juice mixture.
Provided by Kittencalrecipezazz
Categories Refrigerator
Time P7D
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Place the peeled eggs and onion slices in a 1-quart glass jar.
- In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes).
- Pour the vinegar mixture over the eggs and cover tightly.
- Refrigerate for 7 days before using.
Nutrition Facts : Calories 104, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 159.9, Carbohydrate 6.3, Fiber 0.2, Sugar 5.1, Protein 6.5
GARLIC-CURRY PICKLED EGGS
This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of "pickling". Cook time includes boiling the eggs, then the pickling liquid.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time P7DT25m
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Place eggs in a clean glass container with the Bermuda onion.
- In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
- Bring to a boil, then let sit for about 15 minutes.
- Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
- Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).
Nutrition Facts : Calories 105.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 72.2, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 6.7
PICKLED EGGS III
Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.
Provided by Honda
Categories Appetizers and Snacks Pickled Egg Recipes
Time P2DT55m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a large 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, cool and peel.
- In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
- Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 264 mg, Sugar 2.5 g
GOLDEN PICKLED EGGS WITH CARROTS
Yield 12 pickled eggs
Number Of Ingredients 0
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes 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 half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. 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, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 78
GOLDEN PICKLED EGGS WITH CARROTS
Yield 12 pickled eggs
Number Of Ingredients 0
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes 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 half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. 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, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 78
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