BUY PICKLED EGGS RECIPES
HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE
Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.
Provided by Ashley Adamant
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 9
Number Of Ingredients 42
Steps:
- Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
- Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
- Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
- Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
- Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
- Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
- Pickled eggs should last 3-4 months in the refrigerator.
JALAPENO PICKLED EGGS RECIPE - FOOD.COM
This recipe comes from cooks.com. It was submitted by Jo. My husband loves the jalapeno picked eggs we can buy at a local store. They are expensive though so I wanted to see if I could make some up. I couldn't find a recipe like we were looking for here but I did find this one online. He said they are really good. I cut the original recipe in half and added more garlic. We didn't add the hot sauce and he said they didn't need it, they were plenty hot enough without so it is up to how hot you like stuff. Time does not including egg cooking or the marinating for 1 week.
Total Time 15 minutes
Prep Time 0S
Cook Time 15 minutes
Yield 18 eggs, 9-18 serving(s)
Number Of Ingredients 9
Steps:
- Put peeled eggs in a 2 1/2 quart jar.
- We used a clean leftover dill pickle jar.
- If you use more eggs you will need a bigger jar.
- Boil all ingredients (except eggs, of course) for 15 minutes.
- Pour hot mixture over eggs until eggs are covered.
- Add hot water to jar to fill if needed.
- Marinate in refrigerator for 1 week before using.
- The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
- We didn't do that so I can't attest to it's results.
Nutrition Facts : Calories 183.3, FatContent 10.9, SaturatedFatContent 3.3, CholesterolContent 373, SodiumContent 128.3, CarbohydrateContent 5.2, FiberContent 1.1, SugarContent 2.8, ProteinContent 13.2
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Total Time 20 minutes
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Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 251 calories per serving
- Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
- Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
- Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
- After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
- Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
- Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.
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MUSHROOM STROGANOFF | JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
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Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 251 calories per serving
- Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
- Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
- Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
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- Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
- Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.
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From jamieoliver.com
Total Time 2 hours 6 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 398 calories per serving
Total Time 2 hours 6 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 398 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3.
- Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
- Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
- Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
- Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
- Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.
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I really enjoyed these eggs. I grew up on pickled eggs, and have made at least 7-8 recipes from this site, and dozens from other sites. I do know my pickled eggs! This recipe is very good. The only thing I'd suggest is to use less salt as these are on the salty side.
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