Pickled Cluckerberries Eggs Recipes

Steps:

• Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
• While eggs are cooking- put onion slices into the pickle juice jar.
• Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
• If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
• Add the eggs.
• Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
• If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.

Steps:

• Place eggs 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, cool, and peel.
• Place the onion, balsamic, cider vinegar, water, sugar, peppercorns, crushed red pepper, jalapeno, bay leaves, paprika, oregano, parsley flakes, salt and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature.
• Place the eggs in a glass jar, and the vinegar over top.
• Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

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:

• 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:

• 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 eggs in a medium 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 together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
• Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Steps:

• Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
• In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.