pickled egg recipe needed.

cybercat

Songster
12 Years
May 22, 2007
2,353
50
226
Greeneville, Tn
OK hubby wants to make pickled eggs. We do have one recipe But I would like to see others. So please post your so I can pick one or more to try. Thank you a bunch everyone.
 

shelleyd2008

the bird is the word
11 Years
Sep 14, 2008
23,381
123
351
Adair Co., KY
PICKLED QUAIL EGGS

Quail eggs
Water
Salt
Vinegar (white)
Kroger pickling spice
Onion, optional

Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking 1 egg after 3 minutes. Stir eggs while they boil a few times to keep yellow (yolk) in the center. Put eggs in white vinegar for 12 hours.
Peel eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 cup salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if desired. Bring to a boil and pour over eggs in jars.

PICKLED EGGS

1 or 2 doz. boiled eggs, shelled
2 c. vinegar
1 tbsp. salt
1 c. water
1 tsp. black pepper
1 tsp. dry mustard
1 pod hot pepper
1 med. size onion

Heat vinegar and water to boiling and pour
over eggs and sliced onion. Let stand 10
days.

PICKLED QUAIL EGGS

Hard-boil and peel a dozen quail eggs ...
and place them in a bowl. Then combine a
small onion (diced), 1/4 cup of vinegar,
1/2 cup of water, and a dash of salt and
pepper, and bring the mixture to a boil.
Pour the hot pickling solution over the eggs
until they're completely covered ...then
store them in the refrigerator. Serve them
chilled.

Spicy pickled quail eggs

Ingredients
4 dozen Quail eggs
3 cups white vinegar
4 teaspoons Salt
3 teaspoons Cayenne pepper
6 garlic cloves
12 Peppercorns
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves – didn’t have so used one
thin slice of fresh ginger root
2 bay leaves
2 fresh hot peppers, such as Serrano or
Tabasco (I used 2 whole habaneros)
also added some fresh parsley and a sprig
of fresh thyme.

]Yellow Amish Pickled Eggs

INGREDIENTS
12 eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon mustard seed


DIRECTIONS
Place eggs in a large pot and fill with
enough water to cover. Bring to a boil,
then cover and remove from heat. Let
stand 10 minutes. Cool under running water
and remove shells. Place hard-cooked eggs
in a large jar.

In a saucepan, combine the onion, water,
sugar, and vinegar. Stir in salt, dill, garlic
powder, and mustard seed. Bring to a boil,
then simmer over low heat for 5 to 7
minutes. Pour over the eggs in the jar.
Cover and refrigerate for at least 4 days.
The eggs will be yellow!

Think that's all I got
tongue.png


ETA: Obviously, you don't need to use quail eggs, just be sure that all the eggs are covered by the juice
smile.png
 
Last edited:

shelleyd2008

the bird is the word
11 Years
Sep 14, 2008
23,381
123
351
Adair Co., KY
I haven't tried that one, but I've heard that it is the best!! But you need to let it set for at least 3 weeks to get the best flavor. Just like any other pickled thing, the longer they sit, the better they are!!
 

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