Pickled Cluckerberries Eggs Recipes

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CLASSIC PICKLED EGGS



Classic Pickled Eggs image

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

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

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



Pickled Eggs image

Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.

Provided by Food Network Kitchen

Categories     side-dish

Time P1DT3h20m

Yield 12 pickled eggs

Number Of Ingredients 10

2 1/4 cups distilled white vinegar
Kosher salt
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1/2 small yellow or white onion, halved and thinly sliced
1/2 to 1 Fresno or other hot red chile, thinly sliced
12 hard-boiled eggs, peeled
Tips from 9 inner celery ribs
6 sprigs dill

Steps:

  • Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
  • Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
  • To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

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

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

PICKLED CLUCKERBERRIES (EGGS)



Pickled Cluckerberries (Eggs) image

I love anything pickled and always have a gallon sized jug of dill pickles in the fridge. When it is empty I make these eggs. It's a real quick fix when you want some pickled eggs. I am not going to pretend to you that these are as good as other recipes where you make your own brine... but these work for me in a pinch. Save the pickled onion slices for hamburgers or use in a potato salad.

Provided by Pot Scrubber

Categories     Camping

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

12 eggs
1 large yellow onion, sliced into thin rings
pickle juice
5 garlic cloves, smashed
4 teaspoons crushed red pepper flakes (optional)
4 tablespoons hot sauce (optional)

Steps:

  • Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
  • While eggs are cooking- put onion slices into the pickle juice jar.
  • Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
  • If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
  • Add the eggs.
  • Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
  • If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.

Nutrition Facts : Calories 80.6, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70.6, Carbohydrate 2.1, Fiber 0.2, Sugar 0.9, Protein 6.5

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