CAJUN PICKLED EGGS
Cajun pickled eggs. Think eggs. Vinegar. Cajun spice. Hot sauce. And something that's sooooooo much more than the sum of its parts.
Provided by Camilla Wynne
Categories Appetizers
Time P14D
Number Of Ingredients 4
Steps:
- Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
- In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
- Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months. (The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.)
Nutrition Facts : ServingSize 1 egg, Calories 84 kcal, Carbohydrate 1 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 697 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
CAJUN PICKLED EGGS
If you love them, you really love them.
Provided by Matt Bray
Categories Side Dish
Time P1DT40m
Number Of Ingredients 10
Steps:
- Hard boil the eggs, then set them to the side to cool. Peel and rinse them once cooled.
- In a sauce pan over high heat, combine the two vinegars, water, brown sugar, bay leaves, Cajun seasoning, cayenne pepper powder, and crushed red pepper. Bring the mix to a boil.
- Remove the brine from the heat and allow it to cool for 5 minutes.
- Place the eggs into large sealable canning jars, press down to get them all in.
- Pour the brine over the eggs until the eggs are completely submerged.
- Seal the jar and place in the refrigerator. Allow the eggs to pickle for 24 hours, then serve.
Nutrition Facts : Calories 196 kcal, Carbohydrate 14 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 327 mg, Sodium 135 mg, Sugar 12 g, ServingSize 1 serving
CAJUN PICKLED QUAIL EGGS
Quail eggs are a delicacy and I'll get them whenever I can find fresh eggs for sale. I love pickled quail eggs (the only pickled egg I'll eat) and this is a recipe I developed when I lived in MS and we raised Pharaoh Quail.
Provided by Donna Graffagnino
Categories Other Side Dishes
Time 13h30m
Number Of Ingredients 9
Steps:
- 1. Soak fresh eggs in warm water to remove any dirt and other stuff on the outer shells. Drain and rinse well then soak in cold water to make sure all residue is removed from the shells.
- 2. Boil eggs for 8 minutes and remove from heat. Drain boiling water and replace it with cold water. When water starts to get warm from the hot eggs, drain the water and replace with cold again. Do this several times to cool down the eggs. You can put the eggs in ice water if desired.
- 3. If you try to peel the eggs like a regular sized egg, you're going to lose a lot of eggs because the white tears so easily.
- 4. Put the eggs back into the pot that you boiled them in. (Don't do this in an aluminum pot! Use a glass, plastic, or stainless bowl.) Cover the eggs with white vinegar and let soak at least 10-12 hours or over night. The longer the better. The "spots" from the eggs will float to the surface and the shells will become soft and rubbery, making them super easy to peel. (See Notes Below)
- 5. In sterile jars put 1 garlic toe and 1 hot pepper in each jar then pack jars with eggs, about 12-13 eggs per 1/2 pint jar, depending on size of eggs. Set aside.
- 6. In water bath canning pot bring 6 inches of water to a boil.
- 7. Meanwhile, in a 2 quart saucepan add the remaining ingredients. Bring to a low boil. Cook for 3 minutes. Pour hot brine over eggs to completely cover.
- 8. Wipe rims well and place lids and bands on each jar, sealing tightly. Place jars in boiling water and make sure jars are covered by at least 1 inch. Bring back to a boil and boil 15 minutes.
- 9. Remove jars and let cool. Any jars that don't seal should be refrigerated and eaten first. Let sit for at least 2-3 weeks or more for best flavor.
- 10. NOTES: If you use regular salt instead of pickling salt the garlic will turn a bluish-green color. Food color (red or green), or beet juice may be added if desired.
SRIRACHA PICKLED EGGS
These make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations, and decided to experiment with one of my favorite condiments: sriracha.
Provided by France C
Categories Appetizers and Snacks Pickled Egg Recipes
Time P2DT30m
Yield 12
Number Of Ingredients 6
Steps:
- Combine vinegar, water, onion, sriracha hot sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
- Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal jar and refrigerate, occasionally shaking jar, for at least 2 days.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 1.8 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 491.7 mg, Sugar 0.8 g
CHIPOTLE AND ADOBO PICKLED EGGS
These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.
Provided by Savanah Orlando
Categories Appetizers and Snacks Spicy
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
- Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g
More about "cajun pickled eggs recipe simple recipes"
SPICY JALAPENO PICKLED EGGS (THESE ARE SO ADDICTIVE!)
From nurturedhomes.com
5/5 (1)Total Time 10 minsServings 12
SPICY PICKLED EGGS RECIPE - SIMPLY WHISKED
From simplywhisked.com
PICKLED EGGS - SIMPLE JOY
From simplejoy.com
EASY PICKLED EGGS (NO CANNING REQUIRED) - SPEND WITH …
From spendwithpennies.com
PERFECT PICKLED EGGS RECIPE | GET CRACKING
From eggs.ca
PICKLED EGGS: 4 EASY RECIPES!
From simplyrecipes.com
SPICY PICKLED EGGS RECIPE: THE BEST SPICY EGGS YOU'LL …
From blendofbites.com
PICKLED EGGS RECIPE - DELICIOUS TABLE
From delicioustable.com
SPICY PICKLED EGGS | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
5/5 (5)Category AppetizersServings 12
- Seal jars and leave at least two weeks before eating. Eggs will keep several weeks without refrigeration.
- For extra spice, add 1 teaspoon cayenne pepper of 5 to 10 small fresh peppers. Editor's Note - I have used the Crystal Brand Pickled Peppers when fresh peppers are not available.
EASY SPICY PICKLED QUAIL EGG RECIPE FOR BEGINNERS - HUMBLY …
From humblyrootedhome.com
Cuisine AmericanCalories 13 per servingCategory Snack
SIMPLE PICKLED EGGS RECIPE - SIMPLYCANNING
From simplycanning.com
KANSAS AWARD-WINNING PICKLED EGGS - GUBBA HOMESTEAD
From gubbahomestead.com
PICKLED EGGS & SAUSAGE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
CAJUN PICKLED EGGS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
25 EASY CAJUN RECIPES FOR A TASTE OF LOUISIANA - INSANELY GOOD
From insanelygoodrecipes.com
EASY PICKLED QUAIL EGGS RECIPE | A FARM GIRL IN THE MAKING
From afarmgirlinthemaking.com
MY NONNA'S ZEPPOLE RECIPE | QUICK & EASY ITALIAN DONUTS
From reddit.com
PICKLED EGGS IN A JAR - REALCAJUNRECIPES.COM
From realcajunrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love