Traditional Pickled Eggs Recipes

TRADITIONAL NEWFOUNDLAND PICKLED EGGS AND PICKLED WIENERS

Steps:

• Pickled Eggs and Pickled Wieners Pickled Eggs 1. In a large boiler with water add your eggs and boil for about 15 minutes until hard boiled. 2. In a medium boiler add the rest of your ingredients start to boil until it starts to boiling then remove from heat. 3. Drain all the hot water off your eggs, then place in a bowl of cold water. Peel egg shells and place in a bowl. 4. Place one or two large mason jars in hot water with lids and tops for a few minutes, remove from water add your eggs top with your hot vinegar mixture. Be sure to evenly add the hot onions, celery and pickling spice in each one. 5. Dry rims and cap each mason jar, make sure each one is sealed keep at room temperature until cool. Pickling takes a week and you can keep eggs in the pickle until all eaten. Store in fridge until all eaten be sure to label and date each one. Pickled Wieners 1. In a large boiler with water add your wieners and boil for about 15 minutes until boiled. Wieners will start to float to the top of your boiler. 2. In a medium boiler add the rest of your ingredients start to boil until it starts to boiled then remove from heat. 3. Drain all the hot water off your wieners, then place in a bowl. 4. Place one or two large mason jars in hot water with lids and tops for a few minutes, remove from water add your wieners top with your hot vinegar mixture. Be sure to evenly add the pickling spice and onions in each one. 5. Dry rims and cap each mason jar, make sure each one is sealed keep at room temperature until cool. Pickling takes a week and you can keep wieners in its pickling mixture until all eaten. Store in fridge until all eaten be sure to label and date each one.

CLASSIC PICKLED EGGS

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.

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

EASY PICKLED EGGS

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.

SUPER EASY PICKLED EGGS

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).

PICKLED EGGS

Steps:

• In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

BRITISH PUB PICKLED EGGS

Steps:

• Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
• Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
• Reduce heat; simmer for 10 minutes.
• Remove from the heat; allow to cool to about room temperature.
• Strain the liquid and pour over the eggs, covering them completely.
• Seal and store in refrigerator for about ten days prior to consuming.