kappydell Posted September 4, 2019 Share Posted September 4, 2019 Having been gifted with dozens of fresh eggs I dug out my pickled eggs recipes. I have canned them and 10 years later found an unopened jar which I opened and tasted. Yum! one caveat though....I put dill in the jar with the eggs and after 10 years that dill weed was STRONG. it sure made for lovely egg salad though! I use Jackie Clay's recipe for canned pickled eggs. JACKIE CLAY’S SHELF STABLE PICKLED EGGS Others have asked for it and I gave my recipe. But if you missed it, here it is again. (And it’s also found in my book Growing and Canning Your own Food.) 18 whole, peeled, hardboiled eggs 1½ quarts white vinegar 2 tsp. salt 1 Tbsp. whole allspice 1 Tbsp. mixed pickling spices Mix vinegar and spices in large pan and bring to a boil. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace. Ladle boiling pickling solution over eggs, leaving ½ inch of headspace. Be sure all eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Never leave unsealed pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases. I also add 2 Tbsp. vinegar from my jars of hot pepper rings to “spunk” up my eggs. This is very good. — Jackie For those who prefer refrigerator style pickled eggs, here are some quickies - actually they last quite a while but do demand refrigeration. PICKLED EGGS WITH BEETS 2 cans (15 ounces each) whole beets 12 hard-boiled large eggs, peeled 1 cup sugar 1 cup water 1 cup cider vinegar Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool. Cover tightly and refrigerate for at least 24 hours before serving. Nutrition Facts 1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein. Originally published as Pickled Eggs with Beets in Reminisce April/May 2009 GARLIC PICKLED EGGS 12 eggs 1 onion, sliced into rings 1 cup distilled white vinegar 1 cup water 1/4 cup white sugar 10 cloves garlic, peeled Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs in a 1 quart jar with the onion rings. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving. Per Serving: 95 calories; 5 g fat; 6.2 g carbohydrates; 6.5 g protein; 186 mg cholesterol; 71 mg sodium. (If you omit the garlic, you can have "plain" pickled eggs. Same recipe.) I do like pickled eggs - they are great for egg salad or deviled eggs. Not being a beer drinker I have never tried them in another approved manner....as a nosh with beer. But I bet someone knows about that somewhere! 1 2 Quote Link to comment
Ambergris Posted September 4, 2019 Share Posted September 4, 2019 LOVE pickled eggs! Quote Link to comment
Mt_Rider Posted September 5, 2019 Share Posted September 5, 2019 Another sheet in the "Kappy's Recipes" file folder on my desktop. DH and I love them too. Yanno....I've never thot of /heard of using pickled eggs for egg salad or deviled eggs. I did use bright beet-purple ones in potato salad. MtRider 2 Quote Link to comment
The WE2's Posted September 6, 2019 Share Posted September 6, 2019 Not pickled eggs but I did put a jar of "egg plant fingers" in my frig. They're covered with Grapeseed oil and I added garlic powder, onion powder and some tony's seasoning. Hubby won't eat them but I really like them for a snack or side when I have a cold plate for my lunch. 2 Quote Link to comment
kappydell Posted September 6, 2019 Author Share Posted September 6, 2019 An interesting pickle or two can sure jazz up a meal! 3 Quote Link to comment
kappydell Posted September 7, 2019 Author Share Posted September 7, 2019 Hmmm. forgot to mention they are great snacks for anyone doing lo-carb eating. very satisfying. You might need to change the sugar for a low carb artificial sweetener if the sugar is too many carbs tho. They work that way, too. 2 Quote Link to comment
Ambergris Posted September 8, 2019 Share Posted September 8, 2019 (edited) I just drop sugar out of a lot of recipes. If that doesn't work, and sometimes there's a chemical reason it doesn't, I try it again with half. And keep fiddling until it works. People say that some recipes eat the sugar,. Edited September 8, 2019 by Ambergris 1 Quote Link to comment
kappydell Posted September 13, 2019 Author Share Posted September 13, 2019 No reason it would not work without sugar, many folks prefer the sharper taste of no sweetening. I just prefer a little sweetening to tame it a bit, LOL. Artificial sweeteners are a problem tho, with the 'new' ones they always find about 10 years after introducing them that they are BAD so I just stick to my tried & true saccharine (sweet & low) recipes. Once you learn its quirks it gets sweet enough to suit my purposes. My sweet tooth is less than some have, and I'm glad of that. Quote Link to comment
Guest Ana Pirs Posted January 11, 2020 Share Posted January 11, 2020 Yammy! I want to try it!)) Especially with my favourite mustard greens salad Delicious! Quote Link to comment
Littlesister Posted January 11, 2020 Share Posted January 11, 2020 Love pickled eggs. Haven't made any in a while. Now I will have to try that receipe. It sounds good. I have never canned any, as I never really thought about it. So I am goingt o try that. Quote Link to comment
kappydell Posted January 12, 2020 Author Share Posted January 12, 2020 Hello to Ana Pirs and thank you for the mustard greens salad recipe! My mustard greens in the winter garden are growing like crazy and they are just right for a salad.....MMMMMM 1 Quote Link to comment
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