HOW TO MAKE PICKLED EGGS WITHOUT PICKLING SPICE RECIPES
HOW TO MAKE PICKLED EGGS | PICKLED EGGS RECIPE - FOOD.COM
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
Nutrition Facts : Calories 120.6, FatContent 5.3, SaturatedFatContent 1.6, CholesterolContent 186.5, SodiumContent 258.2, CarbohydrateContent 7.8, FiberContent 0.3, SugarContent 6.9, ProteinContent 6.5
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.
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