Home Forums Hunting & Shooting Food, Cooking, and Game Preparation pickled egg recipes

does anyone have any great pickled egg recipes?
If you would share it would be most appreciated.
Thank you.

Red Pickled Eggs

INGREDIENTS:

* 6 hard-cooked eggs
* 1 cup cider vinegar
* 1 cup beet liquid from canned beets
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/4 cup chopped onion
* 3 whole cloves

PREPARATION:
Place peeled eggs in a large jar. Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs and serve.
Good luck with this...
Bart

My favorite is about like Barts, try/adjust the different spices to suit your taste.

9 - 12 eggs, hard boiled (whatever fits in your jar)
1 can beets
1/2 cup cider vinegar
1/4 cup sugar
1/2 tsp. mustard seed
1/2 tsp. salt
1/4 tsp allspice
6 or so whole cloves
6 or so peppercorns
1 bay leaf
Onion slices to taste

Place eggs in a jar. Combine beet juice, reserving the beets, with other ingredients in a saucepan and bring to a boil. Pour over eggs, covering eggs. Cool and refrigerate. Eggs are ready in two or three days but are best after five days. Tumeric, about 1/4 tsp., tasted good but turned the eggs an ugly brown.

Jon

Bart,

I'm eating at your house from now on! I'll even bring the beer.

Try your basic recipe with canned mushroom buttons, just skip the beets, eggs, and onions. They make a tasty treat, especially with cheese and crackers. <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

If I could get some quail eggs,I'd make em with this recipe and have them for breakfast every day...My wife might leave me but
I'd be good to go in the morning <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />...
Bart

Here is a simple recipe that is a little different. They come out a dark mahogany color and taste great.

1 qt size Ball Jar with lid
6-10 hard cooked eggs (number that will fit depends on size of the eggs and amount of additions)
4-5 peeled pearl onions (or substitute slices of yellow or red onion)
Sliced fresh hot pepper rings (Jalepeno, Serano, habenero, etc., whatever you like)
Salt and Pepper to taste
Dried or fresh herbs (optional)
Balsamic vinegar to fill jar

Cook eggs. Peel and layer with other ingredients to loosely fill the jar. Older eggs peel MUCH more easily. Add Balsamic vinegar to cover. You don't have to use the most expensive balsamic, and you can cut it with inexpensive white or wine vinegar if you like. Allow to pickle in the fridge for at least 48 hrs.

Especially good in a plowman's lunch (cheese, egg, onion, bread) with a cool home-brewed beer. And don't forget that they make great egg salad.

Let me know if you like the recipe!

http://www.admin.mtu.edu/alumni/eggs/

I can vouch for the second one on the list as it is actually my recipe that my buddy took credit for. The first on the list (B&B) is a classic and really good as well.

Scott

So that's where it came from - I don't remember how the recipe got to me. They taste just like the eggs my buddy Greg would bring to school in the early 60's, third grade. I'd swap anything in my lunch box for one.

Jon

Do you heat up the vinegar and spices before you pour it over the eggs? I have always boiled 50-50 dill pickle juice and vinegar, together with garlic, onions, tabasco sauce, dried red peppers. Throw in some carrots and celery with the eggs in a heated canning jar, lightly close the lid, let cool to just warm and then tighten the lid on the jar. I like them spicy!

Yes, usually just to boiling while stirring gently until the sugar dissolves. Then I let it cool a bit before pouring over the eggs in the jar. I don't think it's necessary to heat to boiling but heat enough to dissolve the sugar.

Spicy sounds good! I'll give it a try, except the dill part, dill doesn't taste good to me except a little in cucumber pickles.

Actually, now that you mention it, I did just heat it up to a simmer then pour it over the eggs and veggies. I haven't made any for a while - it must be time to make some!

If you like the flavor, you can add sliced jalapenos. (Or bell peppers or any other type of pepper.)

I don't heat the vinegar mixture at all. However, I store mine in the fridge and they have never lasted more than a week around my house (two growing boys, and an unfortunately still growing father). Heating the mixture, and essentially hot packing them, is a good idea if you are using sugar or if you are planning to keep them outside the fridge for an extended period.

I'm off to make a batch right now!

You don't need to hot pack them. I found some pickled eggs that got lost in the fridge weeks ago and they are fine. Heating is to dissolve the sugar and get the spice flavor into the pickle faster.

I think that heating it lets the "juice" and flavor sink into the eggs better - I like that 1/8-inch or so of color seeped into the egg whether it is the purple from beets or the yellow-green from dill juice. I let the jar sick out for a couple of days at least, and only put it in the fridge after opening it.

Bart,

I hunted a couple of years ago with a cajun fellow. He had some pickled quail eggs. Cajun Pickled! Spicy! Great. We have a local place here that makes them...I can buy pickled quail eggs at the local "stop and rob" and they aint bad!

Here is a blast from the past:

Bully and Ken+

I like to throw them into a jar of hot pickled peppers after I've eaten about 3/4 of the peppers. Olive brine works well too. Either method taints them green, and after about 3 weeks they start to get nice and leathery.

Wife got a dozen eggs pickeling for me yesterday. She used Barts recipe, but added enough balsimic vinegar to top off the eggs. Now, the waiting part...... <img src="/ubbthreads/images/graemlins/frown.gif" alt="" />
Virgil B.

Tried an egg yesterday, YUM!
These are better than the last batch we made. I'm thinking the balsamic vinagar helped. They still need to pickle for a while, but are sure getting yummie. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Virgil B.

Got 3 left, outa the dozen we started on the 3rd. They go in tomarrows lunch!
Got another 18 boiled and ready to start a new batch. Think I'll use less sugar this time, although these last ones were great! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Virgil B.