Pierres Hot Tangy Pickled 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.

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.

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.

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.

PIERRE'S HOT & TANGY PICKLED EGGS

Steps:

• Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
• Meanwhile pierce the big end of the eggs with a pin.
• Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is rapidly boiling spoon the eggs gently into it.
• Set timer for 11 minutes.
• When timer'dings' remove the eggs to the ice water with a slotted spoon.
• Mix the Vinegar and Water in a small pan, add the pickling spice bag.
• Bring to a boil for 2-3 minutes.
• Remove from heat.
• In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
• Shell the Eggs.
• Add them to the jars.
• Remove the Pickling Spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and let cool to room temperature.
• Refridgerate for at least a week, two is better.