RECIPE FOR PICKLED EGGS RECIPES

Name: Pickled Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 12 hard-boiled eggs, peeled; 1 large empty sterilized glass jar; 4 cups vinegar; 1 teaspoon salt; 2 medium onions, chopped; 1/3 cup sugar; 1 tablespoon pickling spices

HOW TO MAKE PICKLED EGGS | PICKLED EGGS RECIPE - FOOD.COM

How to Make Pickled Eggs | Pickled Eggs Recipe - Food.com image

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

Ingredients

12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices

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

PICKLED EGGS RECIPE - BBC GOOD FOOD

Pickled eggs recipe - BBC Good Food image

Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them

Provided by Anna Glover

Categories Snack

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 6

Ingredients

400ml white wine vinegar
100g caster sugar
2 bay leaves
1 tbsp black peppercorns
1 tbsp coriander seeds
6 large eggs

Steps:

Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

Nutrition Facts : Calories 102 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.36 milligram of sodium

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