Pickled Eggs - Various Flavours!
There are many recipes for pickled eggs. Here we've listed a few of our favourites. Of course, you can always adjust the ingredients in the recipes to your own taste. And if you just want to pickle some eggs the basic way, you can just add hard boiled eggs to a jar of spiced pickling vinegar available from many shops - the 2 litre jars the vinegar comes in is ideal for storing your eggs.
Spiced Pickled Eggs
2L cider vinegar
15g black peppercorns
2 whole star anise
2 cinnamon sticks
1 tsp dried chilli flakes
4 whole cloves
2tsp lightly toasted fennel and coriander seeds
20 large free range organic eggs
- In a medium saucepan bring the vinegar and spices to the boil, reduce the heat and simmer for 1 minute, remove from the heat and set aside to cool
- Sterilise one large glass jar, pour the cooled pickling liquid into the jar.
- Boil the eggs for 9 minutes, cool in ice water and peel immediately, place the cold boiled eggs in the slightly cooled vinegar solution in the jar, ensure the eggs are completely covered with the vinegar, seal and refrigerate for two weeks.
Jalapeno Pickled Eggs
3/4 cup cider vinegar
3/4 cup water
1/2 cup plus 1 Tbsp white granulated sugar
2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon dry oregano
1/4 onion, sliced
1 garlic clove, peeled
6 hard boiled eggs, peeled
- Peel the eggs and place in the bottom of a clean glass jar, quart sized.
- In a medium saucepan, add the vinegar, water, the onion, jalapeno, sugar, and spices
- Bring to the boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes
- Remove from heat and let cool a few minutes.
- Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely
- Securely close the jar's cover and refrigerate for up to a month.
- The pickled eggs will be ready to eat after a few days - the longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Beetroot Pickled Eggs
By Andrew Voss - foodrepublic.com
12 farm-fresh, organic or otherwise high-quality chicken eggs
1 red beetroot, cut into small chunks
1/2 cup apple cider vinegar
6 peppercorns or juniper berries
3 tablespoons chili flakes
1/4 cup sugar
1 tablespoon salt
6 cups of water
- Soft-boil the eggs - Carefully place however many eggs will fit in your pot without bouncing against each other too much. You may have to do this step in batches. Bring to a light boil then remove eggs from heat, cover and allow to sit for 8 minutes.
- Transfer to ice bath - Using a slotted spoon, remove the eggs from the pot and transfer them to a large bowl filled with ice water to stop them from cooking any further — this is one instance where an overboiled egg simply won't do.
- Peel the eggs - Carefully peel the eggs by tapping gently on a hard surface, locating the membrane between the egg and the shell and peeling from there to avoid nicking the white. Place them back in the ice bath when they're done to remove any bits of shell, then place as many as will fit in the jar.
- Make the brine - Combine the apple cider vinegar, peppercorns or juniper berries, chili flakes, sugar, salt and water in a medium saucepan over high heat, bring to a boil, add the beetroot, simmer for 10 minutes, remove from heat and cool to room temperature.
- Strain the brine - Using a fine sieve or mesh spider, strain the spices and beetroot out of the room temperature pickling liquid into a bowl or another pot.
- Pour in the brine - Slowly pour the cooled, strained brine over the eggs in the jar until it's full. Transfer to the fridge and allow to sit until desired flavour is achieved — at least 3 days.
- Slice eggs in half and eat - When the eggs are ready after about 72 hours in the fridge, slice in half to see the deep-pink and orange fruits of your labor and enjoy!