Pickled Egg Recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by jthornton, Mar 17, 2018.

  1. jthornton

    jthornton Crowing

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    I've never had pickled eggs and now I have a surplus of eggs. I'm looking for some pickled egg recipes.

    JT
     
  2. N F C

    N F C is it nap time yet?

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    I've not made any myself but found this recipe for pickled quail eggs, don't see why it wouldn't work for chicken eggs:
    cindys-spicy-pickled-quail-eggs.62395

    Which ever way you make them, let us know how they turn out!
     
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  3. jthornton

    jthornton Crowing

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    That does look tasty for sure.

    JT
     
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  4. Sdominique

    Sdominique Songster

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    My recipe is simple. While you are boiling your eggs, put white vinegar in a small pot on stove to heat. I add red pepper and black pepper to vinegar as it's heating( cayenne if you want hot eggs). Turn heat off when eggs are done and let it cool as you're peeling eggs. Put eggs in big jar, fill with vinegar 3/4 of way, finish filling with water. Put in fridge for 2 weeks.
     
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  5. jthornton

    jthornton Crowing

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    That's a good idea to add the water later.

    I ended up putting this recipe together after talking to several people about pickled eggs. Very good, used mixed pickling spice, Cajun seasoning, mustard seeds along with some sliced onions.

    JT
     
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  6. Soon2BChixMom

    Soon2BChixMom Herding ducks and Wrangling chickens

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    Mine is super simple. Once you use up your jar of dill pickles make a batch of hardboiled eggs, peel, and let sit in the pickle juice. The longer it sits, the better. ;)
     
  7. Soon2BChixMom

    Soon2BChixMom Herding ducks and Wrangling chickens

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    Looks like you have some great recipes there!
     
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  8. KettermanHillCoop

    KettermanHillCoop Crowing

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    The Pennsylvania Dutch way...no frills...just traditional red beeters.

    I make them by the mason jar (24oz) but I have made larger batches just doubling or tripling the recipe. Easy peasy.

    24 oz jar recipe.

    6 hard boiled eggies
    15 oz sliced beets
    1 small onion sliced, then slices cut in half.
    2/3 cup of white vinegar (have split the vinegar equally between white and cider vinegar...depends on my mood)
    2 TBsp sugar (heaping)
    1/2 tsp salt

    Eggs into pot. Cover with water. Add 1 heaping TBsp salt and a tsp of white vinegar (aids in peeling) Bring to boil. Cover. Remove from heat. Let eggs sit in hot water for 12 minutes. Remove eggs from hot water. Cool eggs in bowl of ice water. Peel when eggies are cool.

    Place eggs, beets and onions into jar in layers.

    In saucepan. Dump the beet juice, vinegar, sugar and salt. Bring to boil. Reduce the heat to fluff. Simmer for 5 minutes.

    Pour liquid into jar over eggies. Lid the jars and into the fridge for 3 days.

    Eat.
     
  9. jthornton

    jthornton Crowing

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    The wife put some in pickle juice but I didn't care for them, tasted too much like pickles which I don't like.

    JT
     
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  10. Soon2BChixMom

    Soon2BChixMom Herding ducks and Wrangling chickens

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    I might give the recipe you posted a try. I like pickles so the pickle juice works for me. But, I also like to try new things.
     
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