3 Dozen Hard Boiled Eggs
- 2 lg Bunches Fresh Dill, roughly
-chopped 2 lg Jars, Generic Dill Spears
- 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
-Spring Water> 1 sm Handful Whole Cloves
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 Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . 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.
How to make PICKLED EGGS. Easy Homemade PICKLED EGGS Recipe by Always Yummy!
An easy classic recipe for pickled eggs is a real hit among appetizers in British pubs. This popular pub food is easily prepared at home. All you need is a large jar, hard-boiled chicken eggs, and the marinade. This simple pickling recipe is a must-try. You can make them with your favorite pickling spices. Spicy and flavorful, they will always come to the rescue as an appetizer for dinner or a friends party. Sliced, they make a great addition to sandwiches or a quick breakfast. And you'll be amazed at how well they pair with a cold glass of beer! And be sure to use pickled onions as a delicious addition to salads or sandwiches.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
Cooking time: 20 minutes
Servings: 6
Calories: 148 kCal
✔︎ You will need:
• 3-liter stockpot
• small pot or saucepan
• 1-liter jar with a lid
✅ Ingredients:
• 12 eggs
• water – 10 ½ cups / 2.5 liters
• red or yellow onion - 3 oz / 100 g
• garlic – 2 cloves
• peppercorns – 1 tsp
• mustard seeds – 1 tsp
• coriander seeds – ½ tsp
For the marinade:
• apple cider vinegar – ⅔ cup / 150 ml
• white vinegar – ⅔ cup / 150 ml
• water – ⅔ cup / 150 ml
• sugar – 1,5 tbsp
• salt – 1 tbsp
???? Preparation:
1. Rinse the eggs and place them in a stockpot. Cover with cold water, bring to a boil, turn off the heat, cover the saucepan with a lid, and leave for 15 minutes.
2. Then cool the eggs in ice water and peel off the shells.
3. Cut the onion into rings, and the garlic into large slices.
4. In a small pot or saucepan, mix water, apple cider vinegar, white vinegar, sugar, and salt. Bring it to a boil and turn off the heat.
5. In a clean jar, place the boiled and peeled eggs, onion, and garlic. Add peppercorns, mustard seeds, and coriander on top.
6. Pour the hot marinade over them, close the lid, shake the jar well to remove any air bubbles between the eggs.
7. Let it cool to room temperature and refrigerate for 24 hours.
8. Serve as an appetizer sprinkled with ground pepper and green onions or herbs. Use them in salads and as a topping for instant noodles.
❗️Advices:
1. Store pickled eggs in the refrigerator for up to 2 weeks.
2. If you want to store pickled eggs for longer, up to several months, sterilize the jar and lid before pickling.
3. Serve the eggs at room temperature.
4. Garnish with black ground pepper and green onions when serving.
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How To Make Pickled Eggs Tavern / Bar / Pub Style
A step by step guide to making the best pickled eggs in the world
DAD'S PICKLED EGGS!???????? This is for You if You love Pickled Eggs????
These Very Easy to make Pickled Eggs are Very Easy to Make and Very Economical. A great Anytime snack. I love Salt and Pepper on mine..Give Em a try!~Marshall
Let Me be your Tupperware Man!
THANK YA'LL!!
How to Pickle Eggs 3 Ways - Golden, Dill, and Red Beet Pickled Eggs
If you haven't tried a pickled egg, you have missed out on one of the most unexpectedly delicious edibles! Here is my version of the recipe below! (The original of this recipe was found at PracticalSelfReliance.com by Ashley Adamant)
GOLDEN EGGS:
10 Hard Boiled Eggs
1 Cup White Vinegar
1 Cup Boiled or Distilled Water (The less chlorine the better)
2 Tbsp Sugar
2 Tbsp Salt
1/2 Cup Onion
4 Garlic Cloves
1 tsp Mustard Seed
1 tsp Celery Seed
1 tsp Ground Turmeric
DILL PICKLED EGGS:
10 Hard Boiled Eggs
1 Cup White Vinegar
1 Cup Boiled or Distilled Water (The less chlorine the better)
2 Tbsp Sugar
2 Tbsp Salt
1/2 Cup Onion
4 Garlic Cloves
1 tsp Mustard Seed
1 tsp Celery Seed
1 tsp Coriander seed
1 tsp Dill Seed
3-4 Fresh sprigs of Dill
RED BEET-PICKLED EGGS:
10 Hard Boiled Eggs
1 Cup White Vinegar
1 Cup Beet Juice (from your recently boiled beets or canned beets)
2 Tbsp Sugar
2 Tbsp Salt
1/2 Cup Onion
1 Stick of Cinnamon
8 Whole Cloves
8 Allspice Berries
To make the Brine, stir the Vinegar, Water (or Beet juice), Sugar and Salt together over low heat until dissolved and well incorporated.
In a very clean quart sized canning jar, place onion and all spices in the bottom. Pack with 10 peeled and washed hard-boiled eggs. Pour Brine over eggs until completely covered. Place lid tightly on jar and turn allow to cool to room temperature before placing in the refrigerator.
Store in refrigerator of 1 week before eating (for fullest taste). Pickled eggs should easily store for up to 4+ months in the refrigerator.
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PUB EGGS | Super EASY Shelf-Stable Pickling Recipe
Come along with me on another experiment in shelf-stable egg preservation! Today we're going to make pickled eggs, but not the kind you need to keep in your refrigerator. These should be totally shelf stable and can sit right out on your counter, or in your pantry. I'll post a follow-up video in a couple of weeks when they're ready ♥ - Rachel
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#pickledeggs #pickledeggrecipe #pubstyle