Best 4 Canning Pickled Eggs Recipes
**Discover the Delight of Pickled Eggs: A Culinary Journey of Taste and Preservation**
Embark on a culinary adventure with pickled eggs, a delightful delicacy that combines unique flavors with the art of preservation. These culinary gems, steeped in a flavorful brine, offer a symphony of tastes, textures, and colors that tantalize the palate. Join us as we explore the world of pickled eggs, unraveling the secrets behind their creation and presenting a collection of enticing recipes that showcase the versatility of this remarkable dish. From classic vinegar-based pickles to zesty spicy variations, our recipes cater to diverse preferences, ensuring an unforgettable pickling experience. Let your taste buds embark on a journey of discovery as you explore the vibrant realm of pickled eggs.
**The Classic Vinegar Pickle:** A timeless recipe that forms the foundation of pickled egg making. Simple and straightforward, this method utilizes vinegar, water, sugar, and spices to create a tangy and slightly sweet brine that infuses the eggs with a delightful flavor.
**Spicy Pickled Eggs:** For those who crave a more fiery kick, this recipe incorporates chili peppers, garlic, and a dash of cayenne pepper into the brine. The resulting eggs are a symphony of heat and flavor, sure to ignite your taste buds.
**Garlic and Herb Pickled Eggs:** This aromatic variation introduces a delightful blend of garlic, dill, and thyme to the pickling mix. The result is a fragrant and savory pickle that pairs perfectly with a charcuterie board or as a garnish for your favorite dishes.
**Beet Pickled Eggs:** Add a vibrant splash of color to your pickled eggs with this unique recipe. Beetroot lends its beautiful hue and earthy sweetness to the brine, creating a visually stunning and flavorful pickle that will impress your guests.
**Sweet and Sour Pickled Eggs:** This recipe strikes a perfect balance between sweet and sour, using a combination of sugar, vinegar, and mustard seeds. The resulting eggs are a harmonious blend of sweet and tangy flavors, making them a delightful treat.
**Pickled Eggs with Mustard Seeds:** Mustard seeds add a delightful pop of flavor and texture to this classic pickle recipe. The combination of tangy vinegar, aromatic spices, and the subtle heat of mustard seeds creates a pickle that is both satisfying and addictive.
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
CANNING PICKLED EGGS
There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Acknowledgments Recipes adapted and used with permission from: Peter Piper Picked A Peck of Pickled Eggs, Georgia Egg Commission (undated). Original Acknowledgements on the Georgia Egg Commission publication: Dr. James C. Acton, Department of Food Science, Clemson University; Dr. Walter M. Britton, Department of Poultry Science, University of Georgia; The American Egg Board, Park Ridge, Illinois; and Preserving and Pickling Eggs at Home, Cooperative Extension Service, University of Wisconsin.
Provided by LittleMsMartha
Categories Brunch
Time 1h18m
Yield 12 fresh eggs, 6-12 serving(s)
Number Of Ingredients 30
Steps:
- Each of these recipes uses 12 peeled, hard-cooked eggs.
- The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
- Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
- There needs to be plenty of pickling solution, and enough to completely cover the eggs.
- Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
PICKLED EGGS
Steps:
- Cook hard-boiled eggs and peel.
- Bring all the ingredients (except the eggs) to a boil. Reduce the heat and simmer for 5 minutes.
- Pack peeled, hard-cooked eggs loosely into warm jars.
- Pour the hot pickling solution over the eggs in the jars. There needs to be enough pickling solution to completely cover the eggs.
- Cover the jars and refrigerate immediately. Pretty easy!
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Use the freshest eggs possible for pickling. Older eggs may not pickle well and could be unsafe to eat.
- Wash the eggs thoroughly before pickling to remove any dirt or debris.
- Use a pickling solution that is strong enough to preserve the eggs, but not so strong that it makes them too salty or vinegary.
- Store the pickled eggs in a cool, dark place for at least two weeks before eating to allow the flavors to develop.
- Pickled eggs can be stored for up to a year in a cool, dark place.
Conclusion:
Pickled eggs are a delicious and easy-to-make snack or appetizer. They are perfect for parties, picnics, or potlucks. With a variety of recipes to choose from, there is sure to be a pickled egg recipe that everyone will enjoy. So next time you are looking for a new and exciting snack, give pickled eggs a try!
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