Pickled Eggs Spicy Balsamic Or Beet Pickled Recipes

PICKLED EGGS (SPICY BALSAMIC OR BEET PICKLED)

Steps:

• Place the eggs in a pot and add cold water until they are submerged. Cover with a lid and bring to boil. Reduce heat to medium and simmer eggs for 10 minutes.
• Place the cooked eggs in an ice bath (or very cold water) to cool them down. Remove the shells by starting at the flatter end.
• Boil the beets until tender (about 40 mins). Cool off, peel and slice in bite-sized pieces. In a jar with wide mouth or similar container alternate layers of peeled eggs and beet slices.
• Alternatively, strain the beets from a can and reserve the liquid. Layer beets and eggs as described above.
• In a sauce pan bring water, salt, sugar, apple cider vinegar, beet juice (or reserved liquid from can), mustard seeds, cloves, peppercorns, bay leaf to boil. Simmer for five minutes.
• Pour the hot liquid over the peeled eggs and the beets, seal the jar and refrigerate.
• Arrange the cooked, peeled eggs in a mason jar or similar container with a wide mouth.
• In a sauce pan bring water, salt, balsamic vinegar, hot red pepper flakes, shallots, cloves, peppercorns, bay leaf to boil. Simmer for five minutes.
• Pour the hot liquid and the shallots over the peeled eggs, seal the jar and refrigerate.

LANCE'S BALSAMIC PICKLED EGGS

Steps:

• Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.
• Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.

BALSAMIC PICKLED EGGS

Steps:

• Place eggs in a 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 onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

PERFECT PICKLED EGGS

Steps:

• Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
• Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
• Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
• Refrigerate for at least two days before using.

PICKLED EGGS WITH BEETS

Steps:

• Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.