EASY PICKLED EGGS
Make and share this Easy Pickled Eggs recipe from Food.com.
Provided by cathy england
Categories < 30 Mins
Time 30m
Yield 24 eggs or more
Number Of Ingredients 5
Steps:
- After eating all the pickles out of the jar, save pickle juice.
- Boil eggs and drain water off of them.
- Run cold water over them until they are cooled.
- Peel the eggs and drop them into the jar.
- Add the other ingredients and stir it into the jar.
- Put in the refrigerator and let them sit for about amonth or longer so they can marinate.
- Stir the ingredients every other day or so.
- These are really easy and quite yummy.
SUPER EASY PICKLED EGGS
Tasty pickled eggs that are easy to assemble in half an hour with only 4 ingredients! Learned from my friend Simone. They must be stored in the fridge at all times - this is not a canning recipe.
Provided by EGull
Categories Lunch/Snacks
Time 30m
Yield 12 eggs
Number Of Ingredients 4
Steps:
- Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
- While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
- While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
- Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
- Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
- Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).
EASY PICKLED EGGS
Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.
Provided by Robin
Categories Appetizers and Snacks Pickled Egg Recipes
Time P1DT12m
Yield 24
Number Of Ingredients 3
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
- Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g
EASY PEASY PICKLED EGGS
Quick and easy pickled egg recipe. Takes about 15 minutes to make and 3-7 days to pickle, depending on how long you can stay away from them! =}
Provided by Gina Jackson
Categories Other Snacks
Time 45m
Number Of Ingredients 7
Steps:
- 1. Wash and dry 1 quart jar, set aside. Boil 1 dozen eggs and peel. Be gentle, we don't want cracked eggs!
- 2. Place eggs in 1 quart jar and add salt, red pepper flakes, bay leaves and garlic.
- 3. In small sauce pan boil water and vinegar. Pour oven eggs and cap jar. Place into refrigerator and let stand 3-7 days depending on how pickled you like your eggs.
- 4. You can easily adapt this recipe to your own taste. Experiment! Add beet juice, jalapeno juice or jalapenos, black pepper, onions, even sugar. Whatever floats your boat!
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