Best Spiced Pickled Eggs Recipes
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
SPICED PICKLED EGGS
Make and share this Spiced Pickled Eggs recipe from Food.com.
Provided by CountryLady
Categories Lunch/Snacks
Time 30m
Yield 12 eggs
Number Of Ingredients 7
Steps:
- Place eggs in a large pot& cover by 2 inches with cold water.
- Bring water to a full, rolling boil& immediately remove from the heat.
- Cover& let stand for 15 minutes.
- Remove from pan, run under cold water& peel.
- In a medium pot, mix together the vinegar, water,& salt.
- Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
- Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
- Remove spice bag.
- Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
- Allow to cool& then refrigerate for at least 8 days before serving.
Nutrition Facts : Calories 78.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 364.1, Carbohydrate 0.7, Sugar 0.3, Protein 6.3
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