Pretty in Pink: Pickled Eggs

From Simply Recipes, pretty enough to eat.

My friend John in New York City sent me this recipe with four variations on pickled eggs.  If you like hard boiled eggs and pickles, oh boy is this recipe for you!  The sugar in each recipe can be substituted for a small amount of stevia, the amount varies in each version so I left it in parenthesis for reference.

INGREDIENTS

Beet pickled eggs with cardamom and anise

  • 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
  • 1 cup beet juice*
  • 1 cup cider vinegar
  • 1/4 onion, sliced
  • A few drops of stevia (1/3 cup granulated sugar)
  • 3 cardamom pods
  • 1 star anise
  • 6 hard cooked eggs**, peeled

*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.  Beets are sweet so if you are on a strict Candida diet skip this version for now.

Curried pickled eggs

  • 1 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • A few drops of Stevia (3/4 cup white granulated sugar)
  • 3 cardamom pods
  • 1 teaspoon mustard seeds (yellow or brown)
  • 1 Tbsp yellow curry powder
  • 6 hard cooked eggs**, peeled

Jalapeno pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • A few drops of stevia (1/2 cup plus 1 Tbsp white granulated sugar)
  • 6 cloves
  • 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 cooked eggs**, peeled

Tarragon pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • 2 sprigs fresh tarragon
  • 1 teaspoon mustard seeds
  • a few drops of stevia (1/2 cup plus 1 Tbsp white granulated sugar)
  • 1 teaspoon herbs de provence
  • 6 hard cooked eggs**, peeled

**Boil the eggs until hard cooked: click the link for the full recipe post or….cover fresh organic eggs with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. 

METHOD

1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), stevia or sugar, and spices. Bring to a boil and cook, uncovered, until the sugar (if you are using) has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3 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.) Securely close the jar’s cover. Refrigerate 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.

This recipe is from: http://simplyrecipes.com/recipes/pickled_eggs/

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1 Comment (+add yours?)

  1. Trackback: eggmania « kotobaplay

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