Tuesday, February 12, 2013

Pickled Eggs

Few things disgust my husband more than the sight of me eating a pickled egg. It isn't because I'm slobby about it, or chew with my mouth open.

It's because of what pickled eggs do to ya.



Gas masks on please. I'm about to lay out my pickled egg recipes. You can, if you wish, can these. I've seen people can them, both water bath and pressure. I'm not going to tell you how long because frankly I have no idea how long it takes to get the center of a hard boiled egg to reach 212F OR 245F so you're on your own there. All I'm gonna do is tell you how to do 'em for the fridge.

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Easy Redneck Pickled Eggs
1 big can La Costena jalapenos
hard boiled eggs

Put your peeled, boiled eggs into a quart sized mason jar. Dump the juice from the jalapeno can over 'em. Throw in some jalapenos if you like, or not.
Done and eatable in 3-4 weeks.

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Pickled eggs with ginger
Ingredients
16 hard-boiled eggs 
2 pints of vinegar (malt or cider)
½ oz of ginger
½ oz of black pepper
½ oz of allspice

Whilst the cooked boiled eggs are cooling, prepare the pickling liquid.
Place all of the ingredients into a medium sized saucepan, stir them together and heat to boiling.
Once the liquid reaches boiling point, reduce the heat and let the liquid simmer for 10 minutes.
Remove from the heat and leave to cool to room temperature.
Meanwhile, place the peeled hard-boiled eggs into a very clean large jar.
Once the pickling solution has cooled, pour it over the eggs in the jar and seal the jar tightly with the lid.
Store the jar in a cool and dark cupboard for at least a month. The eggs will be ready to eat then.

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British pub pickled eggs
Ingredients
12 hard-boiled eggs 
4 cups of malt vinegar (this is British malt vinegar, not that loathsome crap Heinz pretends is malt vinegar, so get the real thing or skip entirely)
1 finely chopped chilli pepper
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 tsp of allspice

Pretty much all pickled egg recipes are the same in terms of preparation. Mix this stuff, bring to boil, simmer for 10, then let cool to room temp and pour over the eggs. No sense in me retyping it every time.



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Beet pickled eggs with cardamom and anise
1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
1 cup beet juice*
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard cooked eggs, peeled
*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.


Peel the eggs and place in the bottom of a clean glass jar, quart sized.
In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.




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Curried pickled eggs
1 cup cider vinegar
3/4 cup water
1/4 onion, sliced
3/4 cup white granulated sugar
3 cardamom pods
1 teaspoon mustard seeds (yellow or brown)
1 Tbsp yellow curry powder
6 hard cooked eggs, peeled



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Jalapeno pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/2 cup plus 1 Tbsp white granulated sugar
6 cloves
2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon dry oregano
1/4 onion, sliced
1 garlic clove, peeled
6 hard cooked eggs, peeled

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Tarragon pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/4 onion, sliced
2 sprigs fresh tarragon
1 teaspoon mustard seeds
1/2 cup plus 1 Tbsp white granulated sugar
1 teaspoon herbs de provence
6 hard cooked eggs, peeled

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