Garlic Curry Pickled Eggs Recipes
GARLIC PICKLED EGGS
Plan ahead these eggs need to chill for at least 7 days before using, that is if you can wait that long, these are sooo good! Use beet juice or water, if you like extreme garlic flavor then add in another few cloves, the cayenne is optional I like to add it in for some heat, if you are using add it into the beet juice mixture.
Provided by Kittencalrecipezazz
Categories Refrigerator
Time P7D
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Place the peeled eggs and onion slices in a 1-quart glass jar.
- In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes).
- Pour the vinegar mixture over the eggs and cover tightly.
- Refrigerate for 7 days before using.
Nutrition Facts : Calories 104, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 159.9, Carbohydrate 6.3, Fiber 0.2, Sugar 5.1, Protein 6.5
GARLIC PICKLED EGGS
These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.
Provided by Cliff Andres
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a medium 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.
- Place the eggs in a 1 quart jar with the onion rings.
- In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
- Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.8 mg, Sugar 5 g
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