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Old 02-28-2011, 05:34 PM   #1
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Spicy Pickled Eggs

Looking for a pickled egg recipe that is spicy but not overly so.
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Old 03-01-2011, 04:12 PM   #2
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Re: Spicy Pickled Eggs

You could start with a basic recipe and add whole chile peppers to your liking. Tabasco's are small and not that hot.
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Old 03-01-2011, 08:34 PM   #3
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Re: Spicy Pickled Eggs

Try this link. The first one on the list sounds fairly plausible. Might consider cutting the heat ration down just a bit. Which would mean adding less japs and habs than called for. I tend to like a 50/50 mix of white and apple cider vinegar for the juice part. I see a bunch of recipe which calls for adding water. Dont seem very sensible to me.

viewtopic.php?f=12&t=19359&hilit=pickled+eggs
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Old 04-07-2011, 04:17 AM   #4
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Re: Spicy Pickled Eggs

My favorite pickled egg recipe is really easy. Fill a big jar with Mexican pickled Jalapeno peppers and liquid from the can, roasted whole peeled garlic, dry oregano and a bunch of hard boiled eggs. The garlic pickles as well and makes a great combo. Takes about two weeks. Total gas bomb!
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Old 04-10-2011, 06:56 AM   #5
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Re: Spicy Pickled Eggs

Goat King has made and liked this recipe.


5-Star Pickled Eggs with Jalapenos, Habaneros and Tabasco

3 dozen hard-boiled eggs (peeled)
1 quart Heinz Distilled White Vinegar
1 onion (sliced)
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon red pepper seed
1 tablespoon black pepper or peppercorns
6 cloves of fresh garlic
1 jar (16 oz.) jalepeno peppers with juice
1 jar (16 oz.) habanero peppers with juice
10 dashes Tabasco sauce

1.Place all the ingredients except the hard-boiled eggs in a covered pot
and boil for 15 minutes.

2.Place the hard-boiled eggs in a glass jar and cover them with hot
pickling mixture until the eggs are completely covered. If there is not
enough vinegar, you may add some hot water to the vinegar solution.

3.Marinate the eggs in this solution, in the refrigerator, for 7
daysbefore serving. The longer they marinate, the more robust the
flavor!

Ultra-Violet's Pickled Egg Cookbook by Violet S. Clayton, Carl T.
Shepherd

x=x=x=x=x=x=x=x=x=x=xx=x=

Aunt Belle's Sweet and Spicy Pickled Eggs with Beets

From: Ultra-Violet's Pickled Egg
Cookbook
by Violet S. Clayton, Carl T.
Shepherd
(Rexdale Publishing; December 2000; ISBN:
0967566746; Spiral-bound)
Cookbook Heaven @ Kitchenlink.com

2 dozen hard-boiled eggs (peeled)
1/4 cup Heinz Apple Cider Vinegar
2 (1 lb) cans whole or sliced beets
1/4 cup brown sugar
1/2 cup water
6 cinnamon sticks
24 whole cloves

1.Place the eggs and beets in a glass jar.
2.Combine all the other ingredients in a covered
saucepan and bring to
a boil. Reduce heat and simmer 2 to 3 minutes.
Pour hot pickling
mixture over the eggs and beets.
3.Seal and marinate in the refrigerator for one
week before serving.

x=x=x=x=x=x=x=x=x=x=x=x

Sweet Ginger Eggs From: Ultra-Violet's Pickled Egg Cookbook
by Violet S. Clayton, Carl T.
Shepherd
(Rexdale Publishing; December 2000; ISBN:
0967566746; Spiral-bound)
Cookbook Heaven @ Kitchenlink.com

2 dozen hard-boiled eggs (peeled)
1 quart Heinz Distilled White Vinegar
1/2 cup granulated sugar
2 tablespoons ground ginger
2 tablespoons pickling spices
20 whole black peppercorns
3 small onions, sliced into rings
6 cloves of garlic
1 teaspoon dillweed

1.Arrange the eggs, dillweed and onion rings
attractively in a glass jar.
2.Combine all other ingredients in a covered
saucepan and bring to a
boil. Reduce the heat and simmer for an
additional five minutes.
3.Pour the hot pickling solution over the eggs,
dillweed and onion rings.
Make sure they are completely covered with the
solution. If additional
solution is needed, add a mixture of 50/50
vinegar/water.
4.Place in the refrigerator for one week before
serving.
x=x=x=x=x=x=x=x=x

Betsy.at.TKL (09:48:26 AM) :

From: Emily Epstein
Date: Fri, 22 Apr 1994

Here are a couple of recipes I adapted from an Ortho book.
I've made them
on a couple of occasions, and they went over very well. Since
they're
canned, I'd say they'd keep for a good long time, unopened,
and with all
that vinegar, several weeks in the fridge. I made them about a
week before
serving, and I don't think I'd want them any newer than that.
Enjoy!

Emily Epstein

GARLIC PICKLED EGGS
(adapted from _All_About_Pickling_. San Francisco: Ortho,
1975. p.75)
24 eggs, hard boiled and peeled
1 T. dried tarragon (or 4 sprigs fresh)
24 cloves garlic, slivered
1.5 quarts cider vinegar
1 t. mustard seed
2 bay leaves
1 t. cardamon seed
2 t black peppercorns
2 t. salt

Pack the eggs in jars and divide tarragon and garlic evenly
among them.
Combine remaining ingredients in a pot and bring to a boil.
Simmer gently 15 min.
Strain hot vinegar over the eggs. Seal and process 10 min.

Makes 24 eggs (ca. 3 qts.)

This recipe uses 3 times as much garlic as the original called
for, but I've used more. It's hard to overdo the garlic in this one.
It also works well with
quail eggs, if you can stand peeling all those little things. The
eggs end up a soft beige on the outside, white and yellow
inside.

*************************************************

SPICED PICKLED EGGS
(Adapted from _All_About_Pickling_. San Francisco: Ortho,
1975. p.75)

12 hard boiled eggs, peeled
3 c. white vinegar
1 T. minced ginger root
1 T. minced horseradish root
1 t. whole cloves
1 t. white peppercorns
1 t. salt
sliced radishes

Pack eggs and radishes in wide-mouthed sterilized jars.
Combine other ingredients, bring to a boil and simmer 10 min.
Pour boiling liquid over the
eggs, filling jar completely. Seal at once. Process 10 minutes.

Makes 12 eggs (ca. 1 1/2 qts.)

The radishes give the eggs a nice rosy exterior. They bleach
out completely, and taste quite nice once they're pickled.
Beets would give a stronger
color, but I haven't tried using them, and I'm not sure what
they'd do to the flavor.

x=x=x=x=x=x=x=x=x

Kitchenlink.com Chat Room Recipe Swap
From: Debb,NS

PICKLED EGGS

8 eggs, boiled hard
1 1/2 cups vinegar
1 cup sugar
2 tsp salt
dash pepper

MIX all ingredients together in a large glass jar.
Shake well, let settle for a few min.
Add the peeled eggs that have been rinsed with water and
wiped with paper towel to dispose of any egg shell.
Put eggs in bottle.
Refrigerate and wait patiently for 1 week to 10 days before
serving.

x==========xxxxxxxxxxx============xxxxx

Try these. They're easy. He loves them and I even like them.
The recipe is from Philippe's in Los Angeles.

6 hard cooked eggs
3/4 Cup beet juice
1/2 C. dry red wine
3/4 C. vinegar
1 bay leaf
1/4 tsp. allspice
dash pepper
1 clove garlic, crushed

Combine and heat all ingredients except eggs.
Heal but do not boil. Pour hot liquid over eggs
Cool, then refrigerate.

xxxxxxxxxxxxxxx

2:10 AM 3/3/98
rfr

There's really not much you can do to pickled eggs outside of the
standard recipe Mike. Here's two for you, one is the standard and
the other warms them up a wee bit.


MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Pickled Eggs
Categories: Cheese/eggs, Side dish, Dish, Appetizers, Pickles
Yield: 12 servings

12 Eggs
1 tb Salt
2 c White vinegar
1 c Cold water
1 tb Mixed whole spices (in bag)

Put eggs and salt in cold water and bring to the boil. Shut off heat;
let stand for five minutes. Drain. Place eggs in cold water and
peel, (keep the water running while peeling the eggs). Let eggs stand
until cold. Mix together the remaining ingredients. Let boil and
then cool. Make sure eggs and vinegar are cold before putting in
jars.
Leave 24 hours before eating pickled eggs.

MMMMM


Pickled Eggs for a Fishing Trip

1 (6-8 oz) jar jalapeno peppers
1 (6-8 oz)jar hot banana peppers
1 cup white distilled vinegar
12 hard boiled eggs
1 clove garlic
1 medium bay leaf
1 teaspoon mixed pickling spices
4 cup water

Combine ingredients, cover and refrigerate 3-4 days.

xxxxxxxxxxxxxxxxx

2:10 AM 3/3/98
rfr

There's really not much you can do to pickled eggs outside of the
standard recipe Mike. Here's two for you, one is the standard and
the other warms them up a wee bit.


MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Pickled Eggs
Categories: Cheese/eggs, Side dish, Dish, Appetizers, Pickles
Yield: 12 servings

12 Eggs
1 tb Salt
2 c White vinegar
1 c Cold water
1 tb Mixed whole spices (in bag)

Put eggs and salt in cold water and bring to the boil. Shut off heat;
let stand for five minutes. Drain. Place eggs in cold water and
peel, (keep the water running while peeling the eggs). Let eggs stand
until cold. Mix together the remaining ingredients. Let boil and
then cool. Make sure eggs and vinegar are cold before putting in
jars.
Leave 24 hours before eating pickled eggs.

MMMMM


Pickled Eggs for a Fishing Trip

1 (6-8 oz) jar jalapeno peppers
1 (6-8 oz)jar hot banana peppers
1 cup white distilled vinegar
12 hard boiled eggs
1 clove garlic
1 medium bay leaf
1 teaspoon mixed pickling spices
4 cup water
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Old 04-10-2011, 03:27 PM   #6
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Re: Spicy Pickled Eggs

Wow bunch of choices on that one. Thanks Pigs.
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Old 04-10-2011, 06:39 PM   #7
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Re: Spicy Pickled Eggs

Pigs, have you tried those recipes or are you just posting from a book?
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Old 04-10-2011, 10:32 PM   #8
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Re: Spicy Pickled Eggs

Quote:
Originally Posted by Nick Prochilo
Pigs, have you tried those recipes or are you just posting from a book?
Hell yea Nick, I make them all the time. A dozen eggs will do but two dozen are better. I got those recipes from a pal years back. We always have a gallon jar of pickled eggs in the fridge, or in the motor home. I love them. The first recipe (5 star) will blow your head off. Those I take to camp. I yell "dude, those are hot!" Love it when they get there head blown off by those hot puppy's

Pigs
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Old 04-11-2011, 07:01 PM   #9
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Re: Spicy Pickled Eggs

Thanks, now I'll try them.
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Old 04-12-2011, 02:28 AM   #10
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Re: Spicy Pickled Eggs

Quote:
Originally Posted by Nick Prochilo
Thanks, now I'll try them.
Have made them all many Times. You won't be disappointed. Just don't forget to label them if you do a bunch. Me, I don't mind a head blow off egg in the morning. Some folk do.

Pigs
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