Best Best Ever Spicy Pineapple Pickled Eggs Recipes

SHANNONS SPICY PICKLED EGGS

Shannons Spicy Pickled Eggs image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Provided by um-um-good

Categories Spicy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

Steps:

boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.

SPICY PICKLED EGGS

Spicy Pickled Eggs image

Pickled eggs. You either hate them or LOVE them. Well, for the pickled egg lovers out there I have worked on a "spicy" recipe for some time and I think it is now just about perfect! The result is not only the TASTIEST eggs I have ever had, but also the nicest looking eggs as well! The finished jars are practically decorations! So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!

Provided by Tone-Loc

Categories < 60 Mins

Time 45m

Yield 8 Eggs, 8 serving(s)

Number Of Ingredients 13

Ingredients

8 eggs
2 cups white vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon salt
1 teaspoon pickling spices
1 teaspoon red pepper flakes
5 cloves
1 cinnamon stick
3 habanero peppers, cut into rings
3 green jalapeno peppers, cut into rings
1/2 red pepper, cut into strips
3 rings white onions

Steps:

Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.
After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes.
Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs.
Continue to add the peppers/onions/spices and eggs.
Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar.
Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.

Nutrition Facts : Calories 160.2, Fat 5, SaturatedFat 1.6, Cholesterol 186, Sodium 368.9, Carbohydrate 19.7, Fiber 1.3, Sugar 16.1, Protein 7.2

EMILY'S PICKLED EGGS

Emily's Pickled Eggs image

This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

Provided by Cheryl

Categories Appetizers and Snacks Pickled Egg Recipes

Time P3DT35m

Yield 12

Number Of Ingredients 7

Ingredients

12 eggs
1 cup white vinegar
½ cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 onion, sliced
5 black peppercorns

Steps:

Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g

BEST EVER SPICY PINEAPPLE PICKLED EGGS!

Best ever spicy pineapple pickled eggs! image

I came up with this recipe for my husband. He wanted pineapple pickled eggs but I decided to go a different way. The result was delicious and so easy to make. You will not be able to stop eating them.

Provided by Karina Alcala

Categories Other Appetizers

Time 10m

Number Of Ingredients 9

Ingredients

6 hard boiled eggs peeled
1/2 c sugar
1/2 c water
1/2 c apple cider vinegar
1 orange zested and juiced
2 tsp red pepper flakes
1/4 c jarred jalapenos
1/4 c fresh or canned pineapple
1/2 c pineapple juice

Steps:

1. In a sauce pan bring sugar, water, vinegar, pineapple juice, pepper flakes, orange juice and zest to a simmer until the sugar dissolves.
2. In a 3 cup sterilized mason canning jar add eggs, pine apple and jalapenos. Pour hot broth in jar after sugar dissolves cover with lid. Let jar cool down about 10-15 minutes on counter and put in fridge. Let them sit in fridge for a week or if you can't wait 24 hours at least.
3. They are great on sandwiches or salads or by themselves. You can also add ginger to the mixture to mix it up.