pickled eggs

Make old-fashioned homemade Hot Chili Pepper Pickled Eggs, made famous by a Southern California restaurant called Joe Jost&#x27;s. This is a fun easy recipe, a healthy protein-packed snack ready in 7 days!

Hot Chili Pepper Pickled Eggs

boiled eggs (cage free/organic)

yellow chili peppers

water

white vinegar

pickling spice

turmeric (optional) (gives the pickled eggs a pretty yellow color!)

sea salt

white sugar

BOIL METHOD 1: Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to a full boil, then turn off the heat.  Put a lid on your pot, and let rest for at least 20 minutes. 

STEAM METHOD 2: Make sure your veggie steamer basket fits in your pot. Put a good 1 inch of water in a large pot and bring the water to a boil (which takes about 6 minutes). Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes.  Note: This method is MUCH faster as you don&#x27;t have to wait for a large pot of water to boil, and the eggs seem so much easier to peel, try it out!

make the boiled eggs:

Egg Peeling: Try this hack: Place 3-4 eggs in a container with a tight-fitting lid with just a half an inch of water, and shake the container, water, and eggs. Open the container, and the egg peels will slip right off!! Or carefully remove the hot boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.

Place all 12 eggs in a  large clear clean clamp 2-quart jar, pour the 12 oz jar of Hot Yellow Peppers AND their liquid, on top of boiled eggs in your large 2-quart jar. 

In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat to just boiling, and then turn off the heat. 

Carefully pour the hot pickling liquid over the hard-boiled eggs and chili peppers. Wait for the jar contents and liquid to cool, with the jar open for about one hour, then place the closed jar in the refrigerator.

Wait about 7 days, and your Hot Chili Pepper Pickled Eggs are ready to eat!

Always keep these pickled eggs cold in the refrigerator, eat within one month. 

make the pickled eggs

https://content.jwplatform.com/videos/UEpNKDpz.mp4

Hot Chili Pepper Pickled Eggs get their bright cheery color from yellow chili peppers, turmeric, and pickling spice. A fun easy recipe and a healthy protein-packed snack ready in 7 days!

Hot Chile Pepper Pickled Eggs.mp4

Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!

Pickled Eggs

eggs (, peeled)

apple cider vinegar

sugar

salt

garlic (,

bay leaf

red onion

dill sprigs

Make hard boiled eggs and peel them (&lt;&lt; that link is my preferred method.)

In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.

Fill a clean 2-liter glass jar with your eggs.

Tuck in some sliced red onion and fresh dill sprigs.

Pour the brine over the eggs and seal.

Store in the refrigerator.

Pickled hard boiled eggs have long been a staple at bars and pubs around the world. Originally created as a means of preserving eggs, these sweet and tangy snacks are a perfect addition to any party menu. In addition to vinegar, sugar, and spices in our recipe, these pickled eggs are stained purple with beet juice for wow factor.

Pickled Eggs Recipe

beets

Morton Coarse Kosher Salt

pickling spices

onion

eggs

Prep. Pour liquid from the beets into a large bowl or jar that won't stain, glass is perfect.

Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve almost completely. Thinly slice the onion, separate it into rings then add it to the bowl or jar. Add the beets, eggs, and pickling spices too.

Chill. Cover and chill for 2 hours or longer before serving. That&#039;s long enough for the beet juice to color the eggs, and penetrate a bit. If you keep them for a day or longer the beet color will penetrate farther until the entire egg turns royal purple.

Serve. Enjoy them how you like (they make very colorful deviled eggs). They must be kept in the fridge.

Learn how to pickle these skull-shaped eggs that glow bright yellow under black lights for your next Halloween party. Try them...if you dare.

Embalmed Skulls

eggs ((baked in silicone skull mold))

vinegar

tbsp pickling salt

tbsp sugar

tsp turmeric ((for color))

jalapeno,

garlic

tsp pickling spice

½ tsp red chili flakes

Preheat oven to 350°.

Prepare a two piece silicone skull mold, by cutting a 1 inch oval into the top piece of the mold. This is to allow the egg to be dropped into the mold while it&#39;s assembled.

Spray the insides of the top and bottom pieces of the skull mold with cooking spray and assemble the mold, pressing around each skull so that the two pieces create a seal around each skull. Working one at a time, crack an egg into a small silicone bowl or a paper cup and then slowly pour the whole egg into the mold. Repeat until all four molds are filled with eggs.

Place in a 350° oven on middle rack and bake for 30 minutes. Remove from oven and let cool slightly. Remove top half of mold. Turn over mold onto a cutting board and gently pinch the back of the mold until the skull eggs slide out. Repeat until you make 8 skulls. Refrigerate until ready to pickle.

Skull Eggs

Add vinegar, water, salt, sugar, turmeric, and vitamin B12(optional) to a small saucepan and heat until dissolved.

Add garlic, onions, jalapeno and spices into a clean 1 quart glass jar. Add skulls, arranging so that they all fit but are not too crowded. Pour the hot pickling brine over the eggs until they are fully submerged in brine, leave ¼ inch of headspace to the top of the jar. Refrigerate at least 24 hours, but for best flavor allow to pickle in the refrigerator for 1-2 weeks.

These eggs are not canned and must be stored in the refrigerator. If stored properly in the fridge, they can last up to 3 months.

Pickling Brine

Looking for a healthy, protein packed, and low carb snack? Here are 3 of my favorite sweet, spicy, and salty Quick Pickled Egg Recipes!

3 Low Carb &amp; Quick Pickled Eggs

Whole Eggs (Your Choice (I make 12))

Ounces Water

Ounces White Vinegar

Salt

Tablespoon Pickling Spice

¼ Cup Sweetener

Slices Yellow Onion

Ounces Water (4 Ounces)

Ounces White Vinegar (8 Ounces)

¼ Cup Chili Sauce (Sriracha)

Slices Red Onion

Ounces Apple Cider Vinegar

Can Beets (No Salt or Sugar Added Sliced)

Tablespoons Sweetener

Take out a pan and turn your burner on Medium Heat

Add in your Water, White Vinegar, Salt, Pickling Spice, and Sweetener

Stir everything until it’s mixed together and starts to simmer

Add your Eggs into your jar with some chopped up Yellow Onion slices

Cover and put them into the fridge for a couple days

Dude, Sweet Pickled Eggs

Add in your Water, White Vinegar, Salt, and Sriracha

Add your Eggs into your jar with some chopped up Red Onion slices

Sriracha Pickled Eggs

Add in your Apple Cider Vinegar, Sliced Beets, and 2 Sweetener

Add your Eggs into your jar with some sliced Beets

Beet My Pickled Eggs

https://embed.mediavine.com/videos/cquupnmrjchnqhqqr6lq

3 Low Carb & Quick Pickled Eggs

A best ever recipe for Pickled Eggs. This recipe is quick and easy to make! A great healthy snack or appetizer.

Mom's Pickled Eggs

pepper

mustard

Prepare the hard boiled eggs, peel and set aside.

Make the pickle brine by combining the vinegar, water, salt, pepper, ground mustard and pickling spice in a medium saucepan.

Bring to a boil, reduce heat and let simmer for 5 minutes.

Place the peeled hard boiled eggs into a clean glass jar.

Pour the hot pickling liquid over the eggs. Make sure the eggs are completely covered with brine.

Seal the jar with a lid and refrigerate. You can eat the eggs after 2-3 days, but I find letting them marinated in the brine for 5-7 days really enhances the flavor.

https://content.jwplatform.com/videos/afrtF6pW.mp4

Simple recipe to make delicious pickled eggs.

pickled eggs video.mp4

Pickled eggs are a recipe you can keep in the refrigerator to eat as a snack or as a side dish to your favorite meal. It&#x27;s a great way to use up leftover Easter eggs too. But we enjoy them all year long!

Pickled Red Beet Eggs Recipe from Mom!

(2) 15 oz can cut beets

c cider vinegar

c sugar sugar

Place peeled hard boiled eggs in large jar...

Place peeled hard boiled eggs in large jar (large dill pickle jar works great)

Drain beets and put juice in medium sauce...

Drain beets and put juice in medium sauce pan.

Add the beets to the eggs in jar.

Add water, vinegar, sugar to beet juice in...

Add water, vinegar, sugar to beet juice in saucepan and boil for 15 mins stirring several times. (If strong taste than add more water)

Add beet juice mixture to eggs &amp; beets...

Add beet juice mixture to eggs &amp; beets &amp; let cool before putting in the refrigerator. Gently stir or shake jar daily.

The longer the eggs are pickled the better...

The longer the eggs are pickled the better they taste. Enjoy!

These pickled eggs are tangy, salty, and a little bit sweet. Top them onto avocado toast, use them to make fancy deviled eggs, or season them with salt and pepper and enjoy them as a snack!

water (divided)

medium red or yellow beet (peeled and diced)

turmeric (optional, for yellow eggs)

sea salt and black pepper (for sprinkling)

Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the vinegar, remaining 1 cup water, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.

Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you&#39;re making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.

When you&#x27;re ready to eat, season the halves with pinches of salt and pepper.

Pickled Eggs are a classic appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine

Best Pickled Eggs Recipe

hardboiled eggs (peeled)

cider vinegar

Cup white sugar

garlic (whole)

black peppercorns

lemon

rosemary

carrot

zucchini rounds

dill

Drain beets, reserving 1 cup juice.

Place some of the beets, garlic cloves, peppercorns, salt, and 6 eggs in a 2-qt. glass jar.

In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.

Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Pickled Eggs with Beets:

In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.

Place eggs and the rest of the ingredients in a 2-qt. glass jar.

Pour the hot liquid over the eggs, let it fully cool.

Rosemary Garlic Pickled Eggs:

Dill Pickled Eggs and Veggies:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1554156371/mtzwecoxbz2rairik5ed.mp4

Pickled Eggs are an appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine.

Pickled eggs are a special food to snack on, serve as an appetizer, or add slice and serve with salad. Not only are they fun to make, but the tangy salty flavor is also so delicious! This recipe is sugar-free and naturally low carb. It is keto and carnivore diet-friendly.

Homemade Pickled Eggs

Boil

Bring the water, vinegar, onion, spices, and salt to a gentle boil for 5 minutes. Then remove from heat and cool slightly.

Add the hard-boiled eggs to a clean glass jar.

Seal

Pour liquid over the eggs, cover completely and seal the jar.

Refrigerate

Transfer to the refrigerator and leave to sit for at least 2 days until ready to eat. If you can, waiting 1 week is best.

Store

Store in the fridge. Serve whole or sliced on salad, meat, or by themselves.

Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them

Pickled eggs

white wine vinegar

caster sugar

bay leaves

tbsp black peppercorns

coriander seeds

Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.

Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.

Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

This pickled egg recipe is a quick, easy and delicious way to preserve an abundance of eggs.

Homemade Pickled Egg Recipe

Apple Cider Vinegar

Filtered Water

Garlic cloves, peeled

tsp Turmeric

Chili pepper (or

eggs,

Hard boil eggs, peel and set aside.

Boil vinegar, water and salt in a large pot. Remove from heat and set aside.

Peel garlic cloves, add them to your jar, along with the chili pepper and turmeric.

Add ½-1 cup brine to the jar.

Layer your eggs into the jar, packing them tightly, but not so tight that the whites break or crack.

Pour remaining brine over the eggs until they’re covered completely.

Add lid and refrigerate for 2 weeks.

Enjoy as-is, or in all your favorite recipes. 

You&#039;re going to love these briny, flavorful Pickled Quail Eggs! All you need are a handful of ingredients, and some time to let them sit in the marinade, and your marinated quail eggs will be deliciously ready to share!

Pickled Quail Eggs

Top 13 pickled eggs recipes from across the web

The most viewed pickled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 13 pickled eggs recipes from across the web

The most viewed pickled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Chili Pepper Pickled Eggs

Pickled Eggs

Pickled Eggs Recipe

Embalmed Skulls

3 Low Carb &amp; Quick Pickled Eggs

Mom's Pickled Eggs

Pickled Red Beet Eggs Recipe from M...

Pickled Eggs

Best Pickled Eggs Recipe

Homemade Pickled Eggs

Pickled eggs

Homemade Pickled Egg Recipe

Pickled Quail Eggs

The most viewed pickled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

3 Low Carb & Quick Pickled Eggs