- Joined
- Jul 12, 2007
- Location
- Aledo, IL
Kosher Dill Pickled Eggs
12 eggs
water
3/4 cup white vinegar (5% acidity)
1/2 cup water
2 teaspoons salt (pickling, cheese or sea salt)
2 dill sprigs (or 2 teaspoons dill seed)
2 teaspoons yellow mustard seeds
2 garlic cloves, peeled
Place fresh eggs into a large pot in a single layer. Cover with room temperature water. Bring to a boil, and boil for 8 minutes. Drain, cool and refrigerate for 3-4 hours. Peel, wash and drain eggs.
Prepare jars by covering in water and boiling for 10 minutes. You can also use the glass setting on your dishwasher.
Combine the vinegar, water and salt in a pan. Dissolve over medium heat, whisking occasionally, until salt has dissolved. Bring to a boil then simmer for 5 minutes while you pack the eggs into the jar/s.
Place garlic cloves in the base of the hot jar. Pack peeled, hard boiled eggs into your jar/s. Slide the dill sprigs down the side of the jar (if using). Measure the mustard seeds into the jar, on top of the eggs.
While you are making the pickling solution, place the lids into a bowl of boiled water. Let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Once eggs and spices are packed into jars, ladle hot pickling solution over the top to cover the eggs. Add the lids (screw top or plastic), tightening as much as possible.
Label jars and write the best before date (maximum 4 months from batch date) on the lid. Keep jars of pickled eggs refrigerated (room temperature eggs have caused food poisoning so they are not safe for pantry storage).
Mustard Pickled Eggs Amish
18 to 24 hard boiled eggs
1 thinly sliced large sweet onion (or 1½ medium)
Mustard Pickling:
6 cups water
1 1/2 cup white vinegar
1 ½ cup sugar
1 ½ tbsp. kosher salt
4 1/2 tbsp. prepared mustard
1 tbsp. brown mustard seed
½ tbsp black mustard seed
2 large garlic cloves, sliced
3 tsp. turmeric - OPTIONAL
Combine the pickling ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool.
Place hard boiled eggs and sliced onions in a lidded jar/container.
Pour mustard pickling mixture over eggs and onions.
Place in refrigerator for 10-14 days. Give a swish every day to make sure everything is coated.
Pickled Eggs German Style
For 12 eggs/one Quart, cut recipe in half, except for eggs.
· 2 cups cider vinegar
· 1 cup sugar
· 1/2 cup water
· 2 tablespoons prepared mustard
· 1 tablespoon salt
· 1 tablespoon celery seed
· 1 tablespoon mustard seed
· 6 whole cloves
· 2 medium onions, thinly sliced
· 12 hard-boiled large eggs, peeled
In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely.
Place onions and eggs in a large jar; add enough vinegar mixture to completely cover.
Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.
Pickled Eggs Wisconsin Pub Style
24 hard-boiled eggs, peeled
2 tablespoons red pepper flakes
4 bay leaves
6 cloves garlic, peeled and crushed
6 green onions, sliced
2 tablespoons sea salt
1 tablespoon celery seed
1 tablespoon pickling spices
1/3 cup sugar
3 cups white vinegar
1 cup apple cider vinegar
1 cup water
Directions
1. In a large sterilized gallon-size glass jar, place peeled hard-boiled eggs, red pepper flakes, bay leaves, garlic cloves and sliced green onions. Set aside.
In a medium saucepan combine, sea salt, celery seed, pickling spice, sugar, white vinegar, apple cider vinegar and water. Bring to a boil.
Pour boiling mixture over eggs in glass jar, cover eggs completely. Seal jar and let sit undisturbed until room temperature. Refrigerate for up to three weeks.
Red Wine Vinegar Pickled Eggs
· 6 eggs
· water
· 2 cups red wine vinegar
· ¼ cup granulated white sugar
· 1 teaspoon salt
· 1 tablespoon mustard seeds (optional)
· 1 bay leaf
1. Hard boil the eggs. Put the eggs in a pot and cover with water.
2. Bring the eggs to a boil, reduce the heat to a simmer and cook for 8 minutes
3. Drain the eggs and run under cold water until cool
4. Bring the Red wine vinegar, cup of water, sugar, mustard seeds, bay leaf and salt in a pot and simmer for 5 minutes to dissolve sugar and salt. Let cool to room Temperature
5. Peel the eggs
6. Pour the vinegar mixture over eggs and let sit in the refrigerator over night or up to 1 week
18th Century Pickled Eggs
Put eggs in cold water and bring to a boil. Once boiling, remove from heat and leave covered for 13 minutes.
Cool eggs quickly by running under cold water
Boil 2 cups of Malt Vinegar
To vinegar, add teaspoon of Black Peppercorns, a few blades of Mace, a bit of Thyme and Rosemary
Add the mixture to the jar of peeled eggs
Let sit for a few days (or longer) then eat
12 eggs
water
3/4 cup white vinegar (5% acidity)
1/2 cup water
2 teaspoons salt (pickling, cheese or sea salt)
2 dill sprigs (or 2 teaspoons dill seed)
2 teaspoons yellow mustard seeds
2 garlic cloves, peeled
Place fresh eggs into a large pot in a single layer. Cover with room temperature water. Bring to a boil, and boil for 8 minutes. Drain, cool and refrigerate for 3-4 hours. Peel, wash and drain eggs.
Prepare jars by covering in water and boiling for 10 minutes. You can also use the glass setting on your dishwasher.
Combine the vinegar, water and salt in a pan. Dissolve over medium heat, whisking occasionally, until salt has dissolved. Bring to a boil then simmer for 5 minutes while you pack the eggs into the jar/s.
Place garlic cloves in the base of the hot jar. Pack peeled, hard boiled eggs into your jar/s. Slide the dill sprigs down the side of the jar (if using). Measure the mustard seeds into the jar, on top of the eggs.
While you are making the pickling solution, place the lids into a bowl of boiled water. Let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Once eggs and spices are packed into jars, ladle hot pickling solution over the top to cover the eggs. Add the lids (screw top or plastic), tightening as much as possible.
Label jars and write the best before date (maximum 4 months from batch date) on the lid. Keep jars of pickled eggs refrigerated (room temperature eggs have caused food poisoning so they are not safe for pantry storage).
Mustard Pickled Eggs Amish
18 to 24 hard boiled eggs
1 thinly sliced large sweet onion (or 1½ medium)
Mustard Pickling:
6 cups water
1 1/2 cup white vinegar
1 ½ cup sugar
1 ½ tbsp. kosher salt
4 1/2 tbsp. prepared mustard
1 tbsp. brown mustard seed
½ tbsp black mustard seed
2 large garlic cloves, sliced
3 tsp. turmeric - OPTIONAL
Combine the pickling ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool.
Place hard boiled eggs and sliced onions in a lidded jar/container.
Pour mustard pickling mixture over eggs and onions.
Place in refrigerator for 10-14 days. Give a swish every day to make sure everything is coated.
Pickled Eggs German Style
For 12 eggs/one Quart, cut recipe in half, except for eggs.
· 2 cups cider vinegar
· 1 cup sugar
· 1/2 cup water
· 2 tablespoons prepared mustard
· 1 tablespoon salt
· 1 tablespoon celery seed
· 1 tablespoon mustard seed
· 6 whole cloves
· 2 medium onions, thinly sliced
· 12 hard-boiled large eggs, peeled
In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely.
Place onions and eggs in a large jar; add enough vinegar mixture to completely cover.
Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.
Pickled Eggs Wisconsin Pub Style
24 hard-boiled eggs, peeled
2 tablespoons red pepper flakes
4 bay leaves
6 cloves garlic, peeled and crushed
6 green onions, sliced
2 tablespoons sea salt
1 tablespoon celery seed
1 tablespoon pickling spices
1/3 cup sugar
3 cups white vinegar
1 cup apple cider vinegar
1 cup water
Directions
1. In a large sterilized gallon-size glass jar, place peeled hard-boiled eggs, red pepper flakes, bay leaves, garlic cloves and sliced green onions. Set aside.
In a medium saucepan combine, sea salt, celery seed, pickling spice, sugar, white vinegar, apple cider vinegar and water. Bring to a boil.
Pour boiling mixture over eggs in glass jar, cover eggs completely. Seal jar and let sit undisturbed until room temperature. Refrigerate for up to three weeks.
Red Wine Vinegar Pickled Eggs
· 6 eggs
· water
· 2 cups red wine vinegar
· ¼ cup granulated white sugar
· 1 teaspoon salt
· 1 tablespoon mustard seeds (optional)
· 1 bay leaf
1. Hard boil the eggs. Put the eggs in a pot and cover with water.
2. Bring the eggs to a boil, reduce the heat to a simmer and cook for 8 minutes
3. Drain the eggs and run under cold water until cool
4. Bring the Red wine vinegar, cup of water, sugar, mustard seeds, bay leaf and salt in a pot and simmer for 5 minutes to dissolve sugar and salt. Let cool to room Temperature
5. Peel the eggs
6. Pour the vinegar mixture over eggs and let sit in the refrigerator over night or up to 1 week
18th Century Pickled Eggs
Put eggs in cold water and bring to a boil. Once boiling, remove from heat and leave covered for 13 minutes.
Cool eggs quickly by running under cold water
Boil 2 cups of Malt Vinegar
To vinegar, add teaspoon of Black Peppercorns, a few blades of Mace, a bit of Thyme and Rosemary
Add the mixture to the jar of peeled eggs
Let sit for a few days (or longer) then eat
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