Alligator Eggs Pickled Eggs Recipes

EASY PICKLED EGGS (NO CANNING REQUIRED)

Easy Pickled Eggs (No Canning Required) image

Quick and easy to prepare, these pickled eggs don't require any special equipment or canning and they come out perfectly every time!

Provided by Holly Nilsson

Number Of Ingredients 10

Ingredients

12 hard boiled eggs (peeled and cooled)
2-3 sprigs fresh dill
1 clove garlic
3 cups white vinegar
1 cup water
1 teaspoon coarse salt
1 large onion (thinly sliced)
1 bay leaf
⅓ cup sugar
4 teaspoons pickling spices

Steps:

Place all ingredients except eggs, garlic, and dill in a saucepan.
Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
Pour the liquid over the eggs and seal the jar.
Refrigerate at least 3-4 days before eating (1 week is best).

Nutrition Facts : Calories 82 kcal, Carbohydrate 2 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 egg, UnsaturatedFat 3 g

CLASSIC PICKLED EGGS

Classic Pickled Eggs image

This is a classic recipe for pickled eggs.

Provided by Rod

Categories Appetizers and Snacks Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6

Ingredients

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g

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