Nothing Could be Easier than Easy Pickled Egg Recipes

Easy Pickled Egg Recipes..."The longer they set, the better they get."

Find some pastured poultry eggs from grassfed hens and choose one of these recipes.



Four Dozen Pickled Eggs

Ingredients:

4 dozen pastured poultry eggs
3 cups vinegar
2 cups sugar
1 cup water
Dash of lemon juice

Preparation:

Bring mixture to a boil and pour over peeled,hard-cooked eggs while hot. Put eggs, totally covered with mixture, in ice cream bucket and let set for 4 days or more.



Easy Pickled Eggs

Ingredients:

12 hard boiled pastured poultry eggs
1 1/2 cup white vinegar
1 cup sugar
1 onion, sliced thin
1 1/2 tsp salt

Preparation:

Peel and carefully place eggs into a quart jar. Do not drop. Place vinegar, salt and sugar in a saucepan. Simmer 5 minutes. Slice onion and place in the jar on top of the eggs. Pour pickling solution over the eggs. Cool, cover, and refrigerate 1 week.

"The longer they set, the better they get."



Easy Pickled Eggs with Ginger Root

3 cups white vinegar
1 1/2 cups water
1 1/2 tsp salt
1 tsp whole cloves
1 tsp pepper corns
2 Tbsp sliced ginger root
OR 1/2 tsp celery seed

Put the spices into a small cotton bag or a bag made from several thicknesses of cheese cloth. Put the bag into the vinegar with salt and water and boil 10 minutes. Remove spice bag and let solution cool. Hard-cook a dozen eggs, dash into cold water to cool rapidly and remove shells. Pack eggs into half-gallon, quart or pint sealers. Pour cold vinegar solution over eggs to cover, then seal jars. The eggs may be kept for a week at room temperature but recommend cool storage. Let stand in pickling solution at least two days before using.

Note: If preferred, spices may be omitted, sugar, garlic or sliced onions added.

Pickled eggs may be used sliced as a garnish, in salads, as a relish, served whole or cut in half to eat out of hand.

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