Sweet Pickled Eggs Recipes

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PERFECT PICKLED EGGS



Perfect Pickled Eggs image

Prior to the days of refrigeration, pickling eggs in vinegar was used as a preservation method. Pickled eggs are delicious served with deli meats for a light dinner, as an appetizer, or on a picnic. Try making your own pickling spice mixture!

Categories     Appetizers & Canapés

Time 22m

Yield Serves: 12

Number Of Ingredients 6

12 hard boiled eggs, peeled
1 cup ( 250 mL ) white vinegar
1 cup ( 250 mL ) water
1 tbsp ( 15 mL ) granulated sugar
2 tsp ( 10 mL ) pickling spice
1 tsp ( 5 mL ) salt

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.

Nutrition Facts :

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET PICKLED EGGS



Sweet Pickled Eggs image

Another recipe from the cook book "Company's Coming". Try adding some chili peppers to the brine and leave in the Egg jar.

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 7

12 hard-boiled eggs, shelled
1 large onion, sliced in rings
2 cups white vinegar
2 cups water
1/2 cup sugar
1 teaspoon salt
1 tablespoon pickling spices, tied in double layer of cheese cloth

Steps:

  • Layer the eggs with the onion in a 2 quart jar to within 1" of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
  • Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
  • Make sure the eggs are completely covered.

CANNING PICKLED EGGS



Canning Pickled Eggs image

There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Acknowledgments Recipes adapted and used with permission from: Peter Piper Picked A Peck of Pickled Eggs, Georgia Egg Commission (undated). Original Acknowledgements on the Georgia Egg Commission publication: Dr. James C. Acton, Department of Food Science, Clemson University; Dr. Walter M. Britton, Department of Poultry Science, University of Georgia; The American Egg Board, Park Ridge, Illinois; and Preserving and Pickling Eggs at Home, Cooperative Extension Service, University of Wisconsin.

Provided by LittleMsMartha

Categories     Brunch

Time 1h18m

Yield 12 fresh eggs, 6-12 serving(s)

Number Of Ingredients 30

1 cup red beet juice (from canned beets)
1 1/2 cups cider vinegar
1 teaspoon brown sugar
3 canned whole tiny red beets (or several slices of beets can be used)
1 1/2 cups pasteurized apple cider
1/2 cup cider vinegar
1 (12 ounce) package red cinnamon candies
1 tablespoon whole mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt
1 1/2 cups pasteurized sweet apple cider or 1 1/2 cups apple juice
1/2 cup white vinegar
6 thin slices onions
12 teaspoons salt
1 teaspoon whole pickling spices
1 peeled garlic clove
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seeds
1/2 teaspoon onion juice or 1/2 teaspoon minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove
1 (12 ounce) can unsweetened pineapple juice (If sweetened pineapple juice is used, omit sugar)
1 1/2 cups white vinegar
2 medium onions, peeled and sliced
1/4 cup sugar
1 teaspoon salt
1 teaspoon whole pickling spices

Steps:

  • Each of these recipes uses 12 peeled, hard-cooked eggs.
  • The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
  • Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
  • There needs to be plenty of pickling solution, and enough to completely cover the eggs.
  • Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

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