Southern Beer Joint Pickled Eggs Recipes
SOUTHERN BEER JOINT PICKLED EGGS
Make and share this Southern Beer Joint Pickled Eggs recipe from Food.com.
Provided by Porfavorcorona
Categories Lunch/Snacks
Time 50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cook eggs in simmering water for 15 minutes.
- Place eggs in cold water and remove shells.
- Pack into sterilized jars.
- In a kettle combine vinegar, spices and sugar.
- Bring to boil, reduce heat and simmer for 5 minutes.
- Pour hot liquid over hard boiled eggs.
- Place lid on jar and store in refrigerator when cooled.
- Use within a month.
Nutrition Facts : Calories 109.8, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.2, Carbohydrate 6.6, Fiber 1.3, Sugar 3, Protein 7
PICKLED CLUCKERBERRIES (EGGS)
I love anything pickled and always have a gallon sized jug of dill pickles in the fridge. When it is empty I make these eggs. It's a real quick fix when you want some pickled eggs. I am not going to pretend to you that these are as good as other recipes where you make your own brine... but these work for me in a pinch. Save the pickled onion slices for hamburgers or use in a potato salad.
Provided by Pot Scrubber
Categories Camping
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
- While eggs are cooking- put onion slices into the pickle juice jar.
- Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
- If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
- Add the eggs.
- Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
- If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.
Nutrition Facts : Calories 80.6, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70.6, Carbohydrate 2.1, Fiber 0.2, Sugar 0.9, Protein 6.5
ROSY PICKLED EGGS
This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.
Provided by LadyAngel1124
Categories Pennsylvania Dutch
Time 5m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
- Add the eggs, and refrigerate for several days.
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