TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS
My mom made these all the time when I was a little girl and I loved them. These eggs are such a pretty color when they're done and although they look nice they're very spicy and bite you back when you bite into them! They're quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg! They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well. Heck, use all the goodies from the jar; you just can't go wrong with this one.
Provided by Piper Lee
Categories Vegetable
Time P5DT30m
Yield 24 pickled eggs plus beets and onions, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a gallon jar dump in the yellow chili peppers, juice and all.
- Then dump in the undrained beets over the peppers.
- Place the sliced onion rings on top of the beets.
- Then place the shelled, whole eggs in on top of the onion rings.
- Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
- Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
- As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
- Enjoy!
Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 90.6, Carbohydrate 5.4, Fiber 1.2, Sugar 3.7, Protein 7.1
PINK EGGS
These are really super good. A healthy recipe that I created and love for breakfast during the week. I like to serve these with soy sausage patties. You can also add anything else that you want to this recipe.
Provided by Gingerbear
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Spray non-stick skillet with cooking spray.
- Heat skillet on low.
- Add all of the ingredients and just cook like you would scrambled eggs until mixture is no longer runny and cooked through.
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PINK PICKLED EGGS WITH RED CABBAGE | THE WORKTOP
From theworktop.com
5/5 (5)Total Time 19 minsCategory EggsCalories 109 per serving
- Put the eggs into a saucepan of water, and bring to a boil. Reduce the heat and simmer for 8 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and set aside.
- In a medium saucepan on medium heat, quickly toast the mustard seeds, allspice berries, cloves and cardamon pods for about 2 minutes, until the spices begin to release their fragrance. Add in the red wine vinegar, water and bay leaves and bring to a boil. As soon as the liquid boils, add in the red cabbage and turn off the heat. Allow to rest for 10 minutes, stirring occasionally, so the red cabbage is covered by the liquid as it softens.
- In a 1-liter jar, layer in the red cabbage and the eggs, reserving a bit of red cabbage for the very top. Pour in the pickling liquid so that it covers all of the eggs. If you have room on the top, pack in the reserved red cabbage. Discard any excess liquid, but transfer any spices that may be at the bottom of the saucepan into the jar. Cover, gently swirl the jar, and set it in the refrigerator for at least 24 hours, but up to 3 days.
- When you are ready to serve, carefully remove the eggs and slice each in half. Serve the pickled red cabbage alongside the eggs.
TICKLED PINK PICKLED EGGS - WHOLE LIFE CHALLENGE
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Cuisine Kickstart, Lifestyle, PerformanceEstimated Reading Time 3 minsCategory Breakfast, Lunch, Salad, SnackTotal Time 40 mins
- Boil the eggs in water until hard boiled, about 12 minutes, or you can steam them for 18 minutes.
- Once cooked, cool the eggs in a bowl of ice water. I find this a very convenient way to have perfect hard-boiled eggs.
- Peel the eggs. I have no tip for the best way to do this. Eggs just seem to vary on how easy or hard it is to peel them. It is okay if they don’t peel perfectly, i.e. if some the white sticks to the shell. You just don’t want pieces of shell left on the cooked egg after it is peeled.
- In a small saucepan, place 1 cup of water and 2 tablespoons of kosher salt. Heat until the salt is dissolved, then cool the solution. (You can speed the cooling by placing the pan of water in an ice bath.)
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