Pickled Eggs

10 Jun

Hello everyone,

Here is an unusual recipe for you to try out when you have extra eggs to use!

Pickled eggs are hard-cooked eggs that have been soaked in a solution of vinegar, salt and spices and other seasonings. Besides being a conversation topic at a party with their bright colors, pickled eggs are tasty and nutritious. They can contribute to your meals as part of the main course at dinner, as hors d’oeuvres, garnishes for salads, deviled eggs, and diced ingredient’s.

Selecting Eggs for Pickling:

Select egg with clean sound shells which are not extremely fresh. Eggs a few days old will peal better. You can also use very small eggs such as quail eggs.

Cooking, Peeling, and Pickling:

Cover eggs completely with cold water and bring to near boiling. Turn down heat and allow to simmer for 15 minutes. Always cook eggs at moderate temperatures since overcooking makes them tough and can cause gray discoloration around the yolk. Cool the eggs as rapidly as possible by running cold water over them. Crack the entire shell around the egg for easier peeling. Begin peeling at the large end where the air cell is usually located. Peeling under running water can help remove all the thin shell membranes. Pack one dozen or so medium-sized eggs loosely in a quart jar so the container will hold plenty of pickling solution. Any container that can be closed tightly is satisfactory. Pour hot pickling solution over the eggs, cover the container and put it into the refrigerator. Pickled eggs must be stored in the refrigerator for safety. Be sure that the eggs are covered with pickling solution during storage. The eggs are ready for serving when pickling solution has seasoned all parts of the egg. It takes at least one week to season small eggs and from 2-4 weeks for medium and large eggs. Do not leave pickled eggs at room temperature other than during the period of time for serving (2 hours or less) Pickled eggs will retain quality for several months in the refrigerator.

Preparing the Pickling Solution” There are many recipes for pickling solutions. The recipes in this publication are a small sampling of solutions which have been tested under storage conditions. For the following recipes, heat the mixture to near boiling and simmer for 5 minutes. Pour solution over the hard-cooked eggs in a quart jar or other suitable container which can be closed tightly. Cover and immediately store in the refrigerator until seasoned.

Recipes for One Quart of Pickled Eggs:

Dilled Eggs:

1-1/2 cups white vinegar

1 cup water

3/4 tsp. dill seed

1/4 tsp. white pepper

3 tsp. salt

1/4 tsp. mustard seed

1/2 tsp. onion juice

1.2 tsp, minced garlic

Sweet and Sour Eggs:

1-1/2 cups apple cider

1/2 cup cider vinegar

1 package (about 12 oz.) red cinnamon candy

1 tbsp. mixed pickling spice

2 tsp. salt

1 tsp. garlic salt

Spicy Eggs:

1-1/2 cups apple cider

1 cup vinegar

2 tsp. salt

1 tsp. mixed pickling spice

1 clove peeled garlic

1/2 sliced onion

1/2 tsp. mustard seed

Dark and Spicy Eggs:

1-1/2 cups cider vinegar

12 cup water

1 tbsp. dark brown sugar

2 tsp. granulated sugar

1 tsp. mixed pickling spice

1/4 tsp. liquid smoke or hickory smoke salt

2 tsp. salt

Red Beet Eggs:

1 cup liquid from beet pickles

1/2 cup cider vinegar

1 tsp. brown sugar

a few small canned red beets (can be sliced)

I know this is a bit different, but I hope you will give them a try!

Amanda 🙂

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Posted by on June 10, 2011 in Canned Foods


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