Best 4 Super Easy Pickled Eggs Recipes
**A Journey into Flavor: Discover the Delights of Pickled Eggs**
In the realm of culinary delights, pickled eggs stand as a testament to the transformative power of preservation. These culinary gems, steeped in a tangy, aromatic brine, offer a symphony of flavors that tantalize the taste buds and ignite the senses. From the classic beet-pickled eggs, boasting a vibrant crimson hue, to the zesty dilly eggs, infused with the herbaceous notes of dill, each recipe in this collection promises a unique gustatory adventure.
Prepare to embark on a pickling expedition, where you'll master the art of transforming ordinary eggs into extraordinary culinary creations. Whether you prefer the sweet and tangy embrace of bread and butter pickles or the spicy kick of jalapeño-infused eggs, this article has a recipe to satisfy every palate. So, gather your ingredients, don your apron, and let's dive into the delectable world of pickled eggs!
**Recipes Included:**
- Showstopping Beet-Pickled Eggs: These vibrant eggs, stained a deep shade of crimson by beet juice, add a delightful pop of color and flavor to any gathering.
- Zesty Dilly Eggs: Bursting with the refreshing taste of dill, these eggs offer a delightful balance of tang and herbaceousness.
- Classic Bread and Butter Pickles: A nostalgic favorite, these sweet and tangy pickles evoke memories of summer picnics and backyard barbecues.
- Fiery Jalapeño-Infused Eggs: For those who crave a spicy kick, these eggs, infused with the heat of jalapeños, pack a flavor punch that will leave you craving more.
- Versatile Pickled Eggs: This basic recipe provides a versatile starting point for creating your own unique pickled egg creations, allowing you to experiment with different spices, herbs, and flavor combinations.
EASY PICKLED EGGS (NO CANNING REQUIRED)
Steps:
- Place all ingredients except eggs, garlic, and dill in a saucepan.
- Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
- Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
- Pour the liquid over the eggs and seal the jar.
- Refrigerate at least 3-4 days before eating (1 week is best).
Nutrition Facts : Calories 82 kcal, Carbohydrate 2 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 egg, UnsaturatedFat 3 g
EASY PICKLED EGGS
Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.
Provided by Robin
Categories Appetizers and Snacks Pickled Egg Recipes
Time P1DT12m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g
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
PICKLED EGGS I
Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
Provided by Wendy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT10m
Yield 12
Number Of Ingredients 10
Steps:
- Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
- Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 7.3 g, Cholesterol 186 mg, Fat 5 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 1.6 g, Sodium 260.1 mg, Sugar 0.8 g
Tips:
- Use the freshest eggs possible for pickling.
- Hard-boil the eggs perfectly to prevent them from cracking during the pickling process.
- Use a variety of spices and herbs to flavor the pickling liquid, such as garlic, dill, mustard seeds, and red pepper flakes.
- Adjust the amount of vinegar and sugar in the pickling liquid to suit your taste.
- Let the pickled eggs rest in the refrigerator for at least 24 hours before eating to allow the flavors to develop.
- Store the pickled eggs in the refrigerator for up to 3 months.
Conclusion:
Pickled eggs are a delicious and easy-to-make snack or appetizer. They are also a great way to use up leftover hard-boiled eggs. With just a few simple ingredients and a little time, you can create a batch of pickled eggs that are sure to please everyone. So next time you are looking for a tasty and easy snack, give pickled eggs a try!
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