Pickled Eggs 101 Recipes

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PICKLED EGGS 101 =)

Easy to make and keeps for weeks in the fridge. I like to give the peppercorns a bit of a whack to help release their peppery goodness. I sometimes make these in quart jars and give away for "guy gifts"... as in ..."Playing poker tonight, sweetums?? Here, take this jar with you to give to Harold." ( Woo Hoo! ... a quiet night alone...Thank you, Harold!!!!)

Provided by Aroostook

Categories     Very Low Carbs

Time 22m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8



Pickled Eggs 101 =) image

Steps:

  • Tap a tiny air hole into the large end of each egg with a needle, sharp knife or egg piercer.
  • Put eggs in a pan and fill with cold water.
  • Bring to a boil, turn heat to low and simmer for 12 minutes. ( over cooking will cause that harmless but unattractive dark green ring around the yolk).
  • Drain water from eggs and immediately replace with ice cold water. ( I keep the water running until eggs are cooled completely).
  • Crack the egg shells against the side of the pan and keep eggs immersed in cold water while you are in the peeling process.
  • Peel shells from eggs and return eggs to cold water until all are finished.
  • Remove eggs from water and rinse thoroughly to remove any bits of shell.
  • Place first seven ingredients in a 2+ quart container.
  • Add eggs and place covered container in the refrigerator for 8+ days for flavors to "set".

Nutrition Facts : Calories 104, Fat 5.5, SaturatedFat 1.7, Cholesterol 212, Sodium 262, Carbohydrate 3.5, Fiber 0.8, Sugar 0.9, Protein 6.7

1 quart cider vinegar (or white)
2 cups water
1 teaspoon salt
1 teaspoon mustard seeds
1 bay leaf
4 garlic cloves, crushed
1 teaspoon peppercorn
12 hard-boiled eggs

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