Pickled Egg Recipes
From elgourmand 8 years ago
- 1 hr to make
- Serves 4
Pickled eggs are a bar thing. You most often find them in neighbourhood bars or pubs. Back about 50 years ago, when I was in the US Air Force, we had them in the NCO Club. The Sergeant who ran the joint had done a couple tours in England and got used to them, & pickled onions, there. Read more There was always a jar of pickled eggs & one of pickled onions on the bar. Not an everyday thing for me now, but a very nice snack, now and then. Got no idea how long these will last in the fridge but a looooong time. Some say you have to refrigerate these soonest & I keep mine in the fridge but the jar the Sarge kept on the bar at the NCO Club never got to the fridge. Of course, a gallon jar of eggs would only last three or four days max. A word of warning; pickled eggs will cause some folks to pass extremely odious air. Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe below are to: See less
Ingredients
- RED beet EGGS shopping list
- 1 cup red beet juice (from canned beets) shopping list
- 1 and 1/2 cups cider vinegar shopping list
- 1 teaspoon raw brown sugar shopping list
- a few canned whole tiny red beets (or several slices of beets can be used) shopping list
- DARK AND SPICY EGGS shopping list
- 1 and 1/2 cups cider vinegar shopping list
- 1/2 cup water shopping list
- 3 tablespoon raw brown sugar shopping list
- 1 teaspoon mixed pickling spice shopping list
- 1/2 teaspoon liquid smoke or hickory smoke salt shopping list
- 2 teaspoons salt shopping list
How to make it
- 1. Boil or steam the eggs, allow to cool then peel.
- 2. bring all the ingredients, except the eggs, to a boil.
- 3. Reduce the heat and simmer for 5 minutes.
- 4. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sanitized quart jar which can be closed tightly.
- 5. Pour the hot pickling solution over the eggs in the jar, cover tightly. There needs to be enough pickling solution to completely cover the eggs
- 6. Refrigerate immediately.
- There is just me eatin these now days & a dozen eggs would last me a long time so I do a half dozen. I use a pint jar and half the recipe. Works just fine and lasts about 6 to 8 weeks. See Photo
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