Post by Forrest on Jan 30, 2011 13:45:25 GMT -5
Pickled eggs are a great source of protein; they are low in fat and calories and contain very little carbohydrates, making them a healthy option for those on a diet.
If you are going to pickle eggs at home, try using a simple recipe to start off with. Some recipes can be quite complicated and may put you off trying them out. Below are a few simple recipes to start off with and if they are successful you might want to create your own recipe that suits your individual taste.
All recipes will call for you to use vinegar. The most adequate types of vinegar to use for pickling are good quality bottled malt vinegars, which may be either brown or white in colour, although cider vinegar may also be used, which some may prefer, as the flavouring is not so strong.
The recipes will also ask you to use a variety spices, such as cinnamon, cloves, ginger, peppercorns or allspice. If you do not have these spices to hand, it is also possible to buy ready mixed pickling spices in a jar from your local supermarket, which work equally well.
The eggs that you use to be pickled should be as fresh as possible, especially as they may be stored for a long period of time.
* 6 hard-boiled eggs (see our section on how to boil an egg)
* 1 cup of cider vinegar
* 1 cup of beetroot juice (from jar of beetroots)
* 1/3 of a cup of brown sugar
* ¼ of a cup of chopped onion
* 3 whole cloves
Method
1. Once the boiled eggs have been peeled and cooled, place them in a large jar that has been washed in very hot water.
2. Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
3. Reduce the heat to a simmer and cook gently for 10 minutes.
4. Remove the pan from the heat and allow the liquid to cool.
5. Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid.
6. Store in the refrigerator for a minimum of two days before using. recipes
British pub pickled eggs
Ingredients
* 12 hard-boiled eggs (see our section on how to boil an egg)
* 4 cups of malt vinegar
* 1 finely chopped chilli pepper
* 10 black peppercorns
* 10 whole cloves
* 3 cinnamon sticks
* 2 tsp of allspice
Method
1. Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
2. Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes.
3. Remove from the heat and allow to cool to about room temperature.
4. Strain the liquid and pour over the eggs covering them completely.
5. Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.
Pickled eggs with ginger
Ingredients
* 16 hard-boiled eggs (see our section on how to boil an egg)
* 2 pints (1.1 l) of vinegar (malt or cider)
* ½ oz (15g) of ginger
* ½ oz (15g) of black pepper
* ½ oz (15g) of allspice
Method
1. Whilst the cooked boiled eggs are cooling, prepare the pickling liquid.
2. Place all of the ingredients into a medium sized saucepan, stir them together and heat to boiling.
3. Once the liquid reaches boiling point, reduce the heat and let the liquid simmer for 10 minutes.
4. Remove from the heat and leave to cool to room temperature.
5. Meanwhile, place the peeled hard-boiled eggs into a very clean large jar.
6. Once the pickling solution has cooled, pour it over the eggs in the jar and seal the jar tightly with the lid.
7. Store the jar in a cool and dark cupboard for at least a month. The eggs will be ready to eat after this time.
If you are going to pickle eggs at home, try using a simple recipe to start off with. Some recipes can be quite complicated and may put you off trying them out. Below are a few simple recipes to start off with and if they are successful you might want to create your own recipe that suits your individual taste.
All recipes will call for you to use vinegar. The most adequate types of vinegar to use for pickling are good quality bottled malt vinegars, which may be either brown or white in colour, although cider vinegar may also be used, which some may prefer, as the flavouring is not so strong.
The recipes will also ask you to use a variety spices, such as cinnamon, cloves, ginger, peppercorns or allspice. If you do not have these spices to hand, it is also possible to buy ready mixed pickling spices in a jar from your local supermarket, which work equally well.
The eggs that you use to be pickled should be as fresh as possible, especially as they may be stored for a long period of time.
* 6 hard-boiled eggs (see our section on how to boil an egg)
* 1 cup of cider vinegar
* 1 cup of beetroot juice (from jar of beetroots)
* 1/3 of a cup of brown sugar
* ¼ of a cup of chopped onion
* 3 whole cloves
Method
1. Once the boiled eggs have been peeled and cooled, place them in a large jar that has been washed in very hot water.
2. Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
3. Reduce the heat to a simmer and cook gently for 10 minutes.
4. Remove the pan from the heat and allow the liquid to cool.
5. Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid.
6. Store in the refrigerator for a minimum of two days before using. recipes
British pub pickled eggs
Ingredients
* 12 hard-boiled eggs (see our section on how to boil an egg)
* 4 cups of malt vinegar
* 1 finely chopped chilli pepper
* 10 black peppercorns
* 10 whole cloves
* 3 cinnamon sticks
* 2 tsp of allspice
Method
1. Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
2. Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes.
3. Remove from the heat and allow to cool to about room temperature.
4. Strain the liquid and pour over the eggs covering them completely.
5. Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.
Pickled eggs with ginger
Ingredients
* 16 hard-boiled eggs (see our section on how to boil an egg)
* 2 pints (1.1 l) of vinegar (malt or cider)
* ½ oz (15g) of ginger
* ½ oz (15g) of black pepper
* ½ oz (15g) of allspice
Method
1. Whilst the cooked boiled eggs are cooling, prepare the pickling liquid.
2. Place all of the ingredients into a medium sized saucepan, stir them together and heat to boiling.
3. Once the liquid reaches boiling point, reduce the heat and let the liquid simmer for 10 minutes.
4. Remove from the heat and leave to cool to room temperature.
5. Meanwhile, place the peeled hard-boiled eggs into a very clean large jar.
6. Once the pickling solution has cooled, pour it over the eggs in the jar and seal the jar tightly with the lid.
7. Store the jar in a cool and dark cupboard for at least a month. The eggs will be ready to eat after this time.