Pickled Egg Appetizer With Orange Wheat Beer Recipes

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SOUTHERN BEER JOINT PICKLED EGGS



Southern Beer Joint Pickled Eggs image

Make and share this Southern Beer Joint Pickled Eggs recipe from Food.com.

Provided by Porfavorcorona

Categories     Lunch/Snacks

Time 50m

Yield 24 serving(s)

Number Of Ingredients 10

24 eggs
6 cups cider vinegar
2 tablespoons black peppercorns
1 tablespoon whole allspice
1/2 tablespoon mace
1/2 tablespoon coriander seed
1/2 tablespoon cardamom seed
1/2 tablespoon clove
10 small hot red peppers
3 tablespoons sugar

Steps:

  • Cook eggs in simmering water for 15 minutes.
  • Place eggs in cold water and remove shells.
  • Pack into sterilized jars.
  • In a kettle combine vinegar, spices and sugar.
  • Bring to boil, reduce heat and simmer for 5 minutes.
  • Pour hot liquid over hard boiled eggs.
  • Place lid on jar and store in refrigerator when cooled.
  • Use within a month.

Nutrition Facts : Calories 109.8, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 77.2, Carbohydrate 6.6, Fiber 1.3, Sugar 3, Protein 7

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

SON'S FAVORITE PICKLED EGGS



Son's Favorite Pickled Eggs image

This is my son's favorite recipe for pickled eggs. He takes these eggs in his lunch almost every day. What makes them different is the hint of cinnamon and cloves. It takes 5 days before they are ready to eat, but they are well worth it.

Provided by Crafty Lady 13

Categories     Potluck

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can red beets
1/4 cup brown sugar
1/2 cup white vinegar
1/2 cup cold water
1/2 teaspoon salt
4 cloves, whole
1 small cinnamon stick
6 hard-cooked eggs

Steps:

  • Pour the beet juice into a medium size pot. Stir in the brown sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pot over medium-high heat for 8 minutes, stirring occasionally.
  • Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
  • Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
  • Additional hard-cooked eggs can be added to the container as you use up the eggs.

Nutrition Facts : Calories 146.7, Fat 5.4, SaturatedFat 1.6, Cholesterol 212, Sodium 316, Carbohydrate 16.4, Fiber 2, Sugar 14.2, Protein 7.4

SWEET PICKLED EGGS



Sweet Pickled Eggs image

Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.

Provided by Tracy Mulder

Categories     Appetizers and Snacks     Pickled Egg Recipes

Yield 12

Number Of Ingredients 7

12 eggs
1 large onion, sliced into rings
2 cups white wine vinegar
2 cups water
½ cup white sugar
1 teaspoon salt
1 tablespoon pickling spice, wrapped in cheesecloth

Steps:

  • Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
  • Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
  • Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
  • Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

Nutrition Facts : Calories 110 calories, Carbohydrate 10 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 268.5 mg, Sugar 9.2 g

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