Garlic Curry Pickled Eggs Recipes

GARLIC PICKLED EGGS

Garlic Pickled Eggs image

Plan ahead these eggs need to chill for at least 7 days before using, that is if you can wait that long, these are sooo good! Use beet juice or water, if you like extreme garlic flavor then add in another few cloves, the cayenne is optional I like to add it in for some heat, if you are using add it into the beet juice mixture.

Provided by Kittencalrecipezazz

Categories Refrigerator

Time P7D

Yield 12 eggs

Number Of Ingredients 8

Ingredients

12 large hard-boiled eggs (peeled and cooled)
1 medium onion, sliced
1 cup distilled white vinegar
1 cup beet juice (or use water)
1/2 teaspoon salt
1/4 cup white sugar
8 large fresh garlic cloves
1 pinch cayenne pepper (optional)

Steps:

Place the peeled eggs and onion slices in a 1-quart glass jar.
In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes).
Pour the vinegar mixture over the eggs and cover tightly.
Refrigerate for 7 days before using.

Nutrition Facts : Calories 104, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 159.9, Carbohydrate 6.3, Fiber 0.2, Sugar 5.1, Protein 6.5

GARLIC PICKLED EGGS

Garlic Pickled Eggs image

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

Provided by Cliff Andres

Categories Appetizers and Snacks Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6

Ingredients

12 eggs
1 onion, sliced into rings
1 cup distilled white vinegar
1 cup water
¼ cup white sugar
10 cloves garlic, peeled

Steps:

Place eggs in a medium 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, cool and peel.
Place the eggs in a 1 quart jar with the onion rings.
In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.8 mg, Sugar 5 g

GARLIC-CURRY PICKLED EGGS

Garlic-Curry Pickled Eggs image

This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of "pickling". Cook time includes boiling the eggs, then the pickling liquid.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time P7DT25m

Yield 12 eggs

Number Of Ingredients 8

Ingredients

12 eggs, boiled and peeled
1 bermuda onion, sliced thinly
1 1/4 cups distilled white vinegar
1 cup water
1/4 cup white sugar
12 cloves garlic, peeled and sliced
6 -8 teaspoons curry powder
1 teaspoon crushed red pepper flakes

Steps:

Place eggs in a clean glass container with the Bermuda onion.
In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
Bring to a boil, then let sit for about 15 minutes.
Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).

Nutrition Facts : Calories 105.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 72.2, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 6.7

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