SPICY GARLIC PICKLED EGGS RECIPES

Name: Shannons Spicy Pickled Eggs
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 20 serving(s)
Ingredients: 4 dozen hard-boiled eggs; 4 cups vinegar; 1 onion, sliced; 8 habanero peppers; 7 jalapenos; 1/2 cup pickled jalapeno pepper; 2 tablespoons red pepper flakes; 5 dashes hot sauce; 2 tablespoons salt; 3 tablespoons mustard seeds; 3 pinches alum; 4 tablespoons peppercorns; 5 cloves garlic; 2 cups sliced carrots or 2 cups cauliflower (or both)

SHANNONS SPICY PICKLED EGGS RECIPE - FOOD.COM

Shannons Spicy Pickled Eggs Recipe - Food.com image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

Steps:

boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.

Nutrition Facts : Calories 272.7, FatContent 14.1, SaturatedFatContent 4.2, CholesterolContent 508.8, SodiumContent 923.2, CarbohydrateContent 19.1, FiberContent 6.6, SugarContent 3.6, ProteinContent 18.4

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

Ingredients

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.

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