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.
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.