Pickled Peppered Eggs Recipes

SHANNONS SPICY PICKLED EGGS

Steps:

• boil everything except the eggs for about 15 minutes.
• put the eggs in a huge jar.
• pour the hot brine on top of the eggs.
• top off with hot water to completely cover the eggs.
• let sit in the refrigerator for 2 weeks.

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.

EASY PEASY PICKLED EGGS

Steps:

• 1. Wash and dry 1 quart jar, set aside. Boil 1 dozen eggs and peel. Be gentle, we don't want cracked eggs!
• 2. Place eggs in 1 quart jar and add salt, red pepper flakes, bay leaves and garlic.
• 3. In small sauce pan boil water and vinegar. Pour oven eggs and cap jar. Place into refrigerator and let stand 3-7 days depending on how pickled you like your eggs.
• 4. You can easily adapt this recipe to your own taste. Experiment! Add beet juice, jalapeno juice or jalapenos, black pepper, onions, even sugar. Whatever floats your boat!

TAVERN BAR STYLE PICKLED EGGS RECIPE

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.

PICKLED PEPPERED EGGS

Steps:

• Arrange the eggs in a 2 quart jar.
• As you arrange them also place the different colored peppers and onion so there is a nice eye appealing arrangement Bring the brine ingredients to a boil over medium heat stirring often Boil 5 minutes, discard the clove bag.
• pour over the eggs.
• THE EGGS MUST BE COMPLETELT COVERED.
• Store in the fridge, wait at least 4 days before eating.
• Will keep for up to 6 months.

POPA'S PICKLED EGGS

Steps:

• Stir peppers and brine, water, vinegar, pickling spice, sugar, salt, and turmeric together in a 1/2 gallon mason jar or container. Add eggs to pepper mixture and seal container. Refrigerate for at least 2 days.