RECIPE FOR PICKLED BOILED EGGS RECIPES

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HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE



How to Make Pickled Eggs - Practical Self Reliance image

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

9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup beet juice (or beet cooking water)
1/2 small onion
2 Tbsp. sugar
2 Tbsp. salt
6-8 cloves
4-5 allspice berries
1 cinnamon stick
9-10 hard-boiled eggs, peeled
2 cups white vinegar
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. salt
1/2 cup sugar
1 tsp mustard seeds
1 tsp celery seed
1 tsp ground turmeric
9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. sugar
2 Tbsp. salt
1 tsp mustard seeds
1 tsp celery seed
1 tsp coriander seed
1 tsp dill seed
Fresh dill sprigs (if available)
9-10 hard-boiled eggs, peeled
1 1/2 cups white vinegar
1/2 cup water
2 Tbsp. salt
1 Tbsp. sugar
1 or 2 jalapenos, sliced
1/2 onion, sliced
3-4 garlic cloves
2-4 bay leaves
1 tsp coriander seeds
3-4 cloves
3-4 allspice berries

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.

SANTA DEVILED EGGS RECIPE: HOW TO MAKE IT



Santa Deviled Eggs Recipe: How to Make It image

I love creating special deviled eggs for parties. These little Santas are easier to make than they look, and everyone raves over them. —Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 2 dozen.

Number Of Ingredients 12

12 hard-boiled large eggs
Hot water
2 teaspoons red food coloring
1/2 cup mayonnaise
4-1/2 teaspoons Dijon mustard
1 tablespoon sweet pickle relish
1/4 teaspoon paprika
1 tablespoon horseradish sauce, optional
1 tablespoon capers, drained
1 to 2 ounces thick sliced deli ham, cut into 24 pieces
1/2 roasted sweet red pepper strips, cut into 24 thin pieces
1/3 cup cream cheese, softened

Steps:

  • Peel and cut eggs lengthwise in half. Remove yolks and place in a small bowl. Fill a mug 1/3 full with hot water. Stir in food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Drain eggs on paper towels, cut side up., In a small bowl, mash yolks. Stir in mayonnaise, mustard, pickle relish, paprika and, if desired, horseradish sauce. Spoon or pipe into each egg white. Attach capers for eyes, a ham piece for a nose and a pepper piece for a mouth., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #16 star pastry tip. Fill bag with cream cheese. Pipe eyebrows, mustache and beard on face; pipe pom-pom and trim on hat. Refrigerate, covered, until serving.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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