Eggs, Pickled (Jeff's Various Recipes)

Ingredients

• Pickled Eggs with Dill and Bay Leaves
• 2-3 sprigs fresh dill
• 1 clove garlic
• 3 cups white vinegar
• 1 cup water
• 1 teaspoon coarse salt
• 1 large onion thinly sliced
• 1 bay leaf

⅓ cup sugar

• 4 teaspoons pickling spices
• 12 hard boiled eggs peeled and cooled
• Beet Pickled Eggs with Cardamom and Anise
• 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked (see recipe note)
• 1 cup beet juice (see recipe note)
• 1 cup apple cider vinegar
• 1/4 onion, sliced
• 1/3 cup sugar
• 3 cardamom pods
• 1 star anise
• 6 hard cooked eggs, peeled
• Curried Pickled Eggs
• 1 cup apple cider vinegar
• 3/4 cup water
• 1/4 onion, sliced
• 1/4 cup sugar
• 1 tsp salt
• 3 cardamom pods
• 1 teaspoon mustard seeds (yellow or brown)
• 1 tablespoon hot madras curry powder
• 6 hard cooked eggs, peeled
• Jalapeno Pickled Eggs - One of my favorites
• 3/4 cup apple cider vinegar
• 3/4 cup water
• 1/2 cup plus 1 tablespoon sugar
• 6 cloves
• 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/4 onion, sliced
• 1 clove garlic, peeled
• 6 hard cooked eggs, peeled
• Tarragon Pickled Eggs
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 onion, sliced
• 2 sprigs fresh tarragon
• 1 teaspoon mustard seeds
• 1/4 cup plus 1 tablespoon sugar
• 1 tsp salt
• 1 teaspoon herbs de Provence
• 6 hard cooked eggs, peeled

Directions

1. Prepare the eggs:
2. Peel the eggs and place in the bottom of a clean, quart-sized glass jar.
3. Prepare the pickling liquid:
4. In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a 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.
5. Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar’s cover. Refrigerate up to a month.
6. 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.

Notes

2 tb pickling spices 12 egg 3/4 red wine 3/4 water 2 tb 2 step 1 tb Togo 1 tb sugar 1 tb crushed 1 tb cay puree

For beet and beet juice for the beet pickled eggs, simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.