Pickled Egg Appetizer With Guinness Black Lager Recipes

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TAVERN BAR STYLE PICKLED EGGS RECIPE



Tavern Bar Style Pickled Eggs Recipe image

Tavern Bar Style Pickled Eggs are a popular bar food served for hundreds of years to hungry patrons. These spicy eggs get their bright cheery yellow color from chili peppers, turmeric, and pickling spice. This fun easy pickled egg recipe can be a healthy snack, appetizer, or cold hor d'oeuvre.

Provided by Lisa Hatfield

Categories     Appetizers, Dips, & Snacks

Time 35m

Number Of Ingredients 8

12 boiled eggs (cage free/organic)
1 jar 12 ounces yellow chili peppers (and their liquid) (Mezzetta brand is what I used)
4 cups water
4 cups distilled white vinegar
2 tablespoons pickling spice
1 teaspoon turmeric (optional) (gives a pretty yellow color)
2 teaspoons sea salt
1 tablespoon granulated white sugar

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.

Nutrition Facts : Calories 88 kcal, Carbohydrate 2 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 653 mg, ServingSize 1 serving

BAR PICKLED EGGS



Bar Pickled Eggs image

Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack.

Provided by Fox Valley Foodie

Categories     Canning

Number Of Ingredients 14

12 hard boiled eggs ((peeled and cooled))
3 cups white vinegar
1 cup water
1/3 cup sugar
2 teaspoon kosher salt
2 cloves garlic ((minced))
2 teaspoons coriander seeds
1 1/2 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon allspice berries
2 bay leaves ((crumbled))
1 inch cinnamon sticks ((crushed or broken into pieces))
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

Steps:

  • Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
  • Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.

Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 373 mg, Sodium 905 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

BRITISH PUB PICKLED EGGS



British Pub Pickled Eggs image

Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

Provided by Molly53

Categories     European

Time P10DT30m

Yield 12 eggs

Number Of Ingredients 7

12 eggs, hard boiled and peeled (see Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs)
4 cups malt vinegar (no substitutions for authentic pub flavor)
1 hot pepper, minced
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 teaspoons allspice

Steps:

  • Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
  • Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
  • Reduce heat; simmer for 10 minutes.
  • Remove from the heat; allow to cool to about room temperature.
  • Strain the liquid and pour over the eggs, covering them completely.
  • Seal and store in refrigerator for about ten days prior to consuming.

Nutrition Facts : Calories 86.7, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.5, Carbohydrate 2.4, Fiber 0.8, Sugar 0.6, Protein 6.5

ENGLISH PUB STYLE PICKLED EGGS



English Pub Style Pickled Eggs image

These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!

Provided by Sharon123

Categories     European

Time 20m

Yield 1 quart jar

Number Of Ingredients 5

12 hard-boiled eggs, shelled
1 1/2 cups ginger and spice vinegar (Ginger and Spice Vinegar)
6 allspice berries
2 bay leaves
1 teaspoon whole black peppercorn

Steps:

  • Pack eggs into 1 quart widemouthed jar.
  • Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
  • Add remaining ingredients to jar and ladle hot vinegar over eggs.
  • Cap tightly.
  • Let cool, then refrigerate at least 3 days before serving.
  • Can be refrigerated up to 2 weeks.

Nutrition Facts : Calories 994.6, Fat 63.7, SaturatedFat 19.6, Cholesterol 2544, Sodium 751.2, Carbohydrate 7, Sugar 6.9, Protein 75.5

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

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