(6)Pickled egg recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by pw_quiltworks, Mar 10, 2010.

  1. pw_quiltworks

    pw_quiltworks One Handy Chick

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    Jan 7, 2009
    Maine
    Has anyone tried the first recipe? I think the common thing in all these recipes are they all have dry mustard. I am over run with white silkie eggs. I bet they would make good pickled eggs because of their small size. I have to do something. If you have another recipe please add it.


    PICKLED DILL EGGS

    12 hard-cooked eggs, shelled
    1 medium onion, sliced thin
    3 /4 cup water
    1 cup sugar
    1 1/ 4 cup vinegar
    2 teaspoons salt
    1 teaspoon dill weed
    1 /4 teaspoon garlic powder or 1 clove garlic, halved
    1 /2 teaspoon mustard seed

    Pack eggs and onion in 1-quart or larger jar. Bring other ingredients
    to a boil. Then simmer 5-7 minutes. Pour over eggs. Chill 3 days before
    serving. Eggs will be yellow.
    -------------------------------
    Dill Pickled Eggs

    Ingredients (6 servings)
    3 Dozen Hard Boiled Eggs (hopefully peeled)
    2 lg Bunches Fresh Dill, roughly chopped
    2 lg Jars, Generic Dill Spears (or slices)
    2 lg Yellow Onions, sliced into rings
    1 lg Green Pepper, sliced into rings
    2 lg Sweet Red Peppers, sliced into rings
    1 qt Cider Vinegar
    1 qt Bottled Water (Purified or Spring Water)
    1 sm Handful Whole Cloves

    Instructions
    Drain pickle juice into large pan. Add cider, water, cloves and dill.
    Bring liquid mixture to full boil; then reduce heat to simmer for
    45 minutes to one hour (make sure you can open the windows, it's rather
    fragrant)Place eggs, vegetable slices and pickle spears into large glass
    or hard plastic container (large ice cream pail works well).
    Strain liquid mixture through a pasta collander and pour liquid over
    eggs and vegetables.
    Let sit for 24-36 hours at ))room temperature((
    The eggs will be a very, very bright yellow and have a wonderful dill
    flavor the whole way through. The vegetables and pickles will have a
    dill flavor never before experienced -- and can be eaten separately or
    used as a complimentary garnish.
    ------------------------------------------------
    PICKLED EGGS

    Ingredients :
    2 c. white vinegar
    2 tbsp. mild mustard
    1/2 c. water
    1 c. sugar
    1 tbsp. salt
    1 tbsp. celery seed
    1 tbsp. mustard seed
    6 whole cloves
    12 eggs, hard-boiled and shelled
    2 onions

    Preparation :
    Slowly blend white vinegar and mustard. Add water, sugar, salt,
    celery seed, mustard seed and cloves. Simmer 10 minutes. Cool.
    Pour over eggs and onions. Cover and refrigerate overnight.
    ----------------------------------
    MOM'S PICKLED EGGS

    Ingredients :
    2 c. vinegar
    2 tbsp. salad mustard
    1 c. sugar
    1/2 c. water
    1/2 tbsp. salt
    1 tbsp. celery seed
    1 tbsp. mustard seed
    6 whole cloves

    Preparation :
    Boil 12 eggs and peel. Combine: Boil and peel the eggs and set
    aside. Put other ingredients in small kettle. Simmer 10 minutes.
    Cool. Add eggs and 2 sliced onions. Cover and refrigerate.
    ----------------------------------
    PICKLED EGGS

    Ingredients :
    2 tbsp. mustard
    2 c. vinegar
    1/2 c. water
    1 c. sugar
    1 tbsp. salt
    1 tbsp. celery seed
    1 tbsp. mustard seed

    Preparation :
    Add 6 whole cloves. Bring to a boil and simmer 10 minutes.
    Cool and pour over 12 hard boiled eggs (that have been peeled).
    ----------------------------------
    PICKLED EGGS

    Ingredients :
    2 tbsp. mustard
    2 c. vinegar
    1/2 c. water
    1 c. sugar
    1 tbsp. salt
    1 tbsp. celery seed
    1 tbsp. mustard seed
    6 whole cloves
    2 onions, sliced
    12 hard-cooked eggs

    Preparation :
    Blend mustard with vinegar, water, sugar, salt, celery seed,
    mustard seed and cloves. Heat to boiling, cover; simmer 10 minutes.
    Cool. Pour over onions and eggs. Cover. Refrigerate at least 12
    hours before serving. Will keep 3 weeks stored in refrigerator.
     
    1 person likes this.
  2. b.hromada

    b.hromada Flock Mistress

    Wow, thats a great selection of recipes! Thanks! [​IMG]
     
  3. snowhorse

    snowhorse Pantry Brook Farm

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    Jun 13, 2009
    MA
    mmmmmmm. THANK YOU!! [​IMG]
     
  4. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

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    Dec 20, 2008
    Boise, Idaho
    My kids just wait until we are done with a jar of homade pickles & then fill it up with eggs, they reuse the juice several times. They also like them in the juice left from the pickled jalepenos.
     
  5. boston3381

    boston3381 Out Of The Brooder

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    Dec 7, 2009
    im willing to try this but i have never eating a pickled egg befor..i know my cuz and his family love them so i will be making it for them..who knows i might try one and like it..

    my question witch of the 6 recipes whould be just normal pickled eggs..
    and how do you fit 12 eggs in a 1-quart jar? do they fit with large eggs??
     
  6. wanda047

    wanda047 Chillin' With My Peeps

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    Mar 26, 2009
    Hardy, Arkansas
    I've heard that folks pickle quail eggs.... I have a frig full and need to do something with them, but have no idea how long to boil a quail egg.. or how easily one could peel one. sounds like quite a chore. Anyone have any experience with this. No doubt these recipes would work fine with quail eggs too??
     
  7. paddock36

    paddock36 Chillin' With My Peeps

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    Dec 24, 2008
    Ocala, Florida
    Could you use these recipes for regular eggs or bantam eggs? I don't have quail but my hubby tried some pickled quail eggs and liked them. I do however have a bunch of bantam eggs.
     
  8. mamawolf544

    mamawolf544 Unbreakable Heart

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    Apr 29, 2009
    alvarado, Tx
    Any recipe works well with quail eggs. And they are a chore, I wont lie. But everyone loves them especially the little one's so it is worth it. I just boil mine for about 5 minutes.
    I even made deviled quail eggs for Christmas.

    I dont really eat them either, but I do enjoy them on a salad.
     
  9. hensonly

    hensonly Chillin' With My Peeps

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    May 15, 2008
    upstate NY
    I make pickled beets, and I always put hard boiled eggs in with them. Leave them sit for several days and the eggs turn the prettiest pink, right through to the yolks, and boy are they tasty! (The pickled beets are yummy, too)

    Anyone want that recipe? I'll post it if so, don't have it in front of me right now!
     
  10. snowhorse

    snowhorse Pantry Brook Farm

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    Jun 13, 2009
    MA
    Quote:Please Please I would love that recipe [​IMG] Thank you!
     

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