HOT PICKLED EGGS RECIPES

Name: Hot Pickled Quail Eggs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 2 min
Yield: 2 pints
Ingredients: 4 dozen quail eggs; 3 cups white vinegar; 4 teaspoons salt; 3 teaspoons cayenne pepper; 6 garlic cloves; 12 peppercorns; 10 whole allspice; 2 teaspoons yellow mustard seeds; 4 whole cloves; 2 bay leaves; 2 fresh hot peppers

HOT PICKLED QUAIL EGGS RECIPE | FOOD NETWORK

Hot Pickled Quail Eggs Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 1 hours 2 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 2 pints

Number Of Ingredients 11

Ingredients

4 dozen quail eggs
3 cups white vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves
2 bay leaves
2 fresh hot peppers

Steps:

Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
Allow properly sealed jars to sit at least 2 weeks before eating.

PICKLED EGGS WITH BEETS RECIPE: HOW TO MAKE IT

Pickled Eggs with Beets Recipe: How to Make It image

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 5

Ingredients

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

Steps:

Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 168 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 212mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 23g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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