Time 25m Yield Serves: 12 Number Of Ingredients 8 Steps:
In medium saucepan, combine together ½ cup (125 mL) water, white vinegar, apple cider vinegar, sugar, onion, pickling spices, salt and chili flakes, if using. Bring to boil, stirring frequently, until sugar dissolves. Remove from heat. Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar. Top up with more water, if necessary, to ensure eggs are completely covered. Cover jar with lid. Let cool on counter, and refrigerate for at least two days before enjoying.
Time P2DT55m Yield 12 Number Of Ingredients 8 Steps:
Place eggs in a large 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, cool and peel. In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Time 22m Yield Serves: 12 Number Of Ingredients 6 Steps:
Combine vinegar, water, sugar, pickling spices and salt in small saucepan. Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired. Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid. Refrigerate for at least two days before using.
Time 35m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Put the peeled hardboiled eggs in the large jar. Boil the remaining ingredients together for 5 minutes. Pour over the eggs in the jar. Cover; leave on counter overnight. Keeps in refrigerator for weeks, in theory. In reality, if you love pickled eggs, these will disappear.
Time 20m Yield 1 dozen. Number Of Ingredients 7 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.
Time 30m Yield 12 eggs Number Of Ingredients 4 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).
More about “pickled eggs iii recipes”
Time 20m Number Of Ingredients 6 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.
