Best Zippy Pickled Eggs Recipes

CLASSIC PICKLED EGGS

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.

PICKLED EGGS WITH BEETS

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.

TAVERN BAR STYLE PICKLED EGGS RECIPE

Steps:

• BOIL METHOD 1: Place eggs in a large deep pan, cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
• STEAM METHOD 2: Make sure your veggie steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move the hard boiled eggs to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and they are much easier to peel, try it out!
• Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Peppers with their pickling mixture into your large glass jar on top.
• In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
• Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
• Wait about 7 days, and they are ready to eat!
• Always keep these pickled eggs cold in the refrigerator, eat within one month.

ZIPPY PICKLED EGGS

Steps:

• Clean 5-6 large sealer jars with lids.
• Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
• To hard-boil the eggs:.
• I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
• Bring the water to a rolling boil, then turn off the heat and cover with a lid.
• Take pot off the heat after 1 minute, and let sit for 17 minutes.
• Plunge eggs into a cold water bath to halt the cooking process.
• Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
• Fill all jars with boiling water.
• Boil jar lids in a pot for at least 5 minutes.
• Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
• Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
• Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.

ZIPPY EGG CASSEROLE

Steps:

• Cook sausage over medium-high heat until brown. Drain and crumble.
• In a lightly greased 13 X 9 casserole, arrange the croutons in a single layer. Layer with cheddar cheese, swiss cheese and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half and half, milk, mustard, onion, salt and pepper. Pour over the sausage. Cover and refrigerate overnight.
• Bake in a 350 degree oven for 45-60 minutes. Let sit before serving.

BEET-PICKLED EGGS

Steps:

• In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
• Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
• Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
• Cover jar tightly with lid. Refrigerate at least 4 hours before serving.