Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pierre's Hot & Tangy Pickled Eggs Recipe
    Lost? Site Map

    Pierre's Hot & Tangy Pickled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    Pierre Dance's Note:

    I have a thing for good pickles, of any and all sorts, eggs being one of them. I've been playing around with pickled egg recipes for years. This is my favorite. No one really creats a recipe. We all borrow (steal) a bit from this one and a little from that. It does however boost the ego to call the end result 'mine' even if that is not exactly the truth. I've carefully filed the serial numbers off so I can safely say this one is 'mine'. .

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    quart j ...

    Units: US | Metric

    • 16 large eggs, at room temperature
    • 1 1/2 cups white vinegar
    • 1 1/2 cups water
    • 1 1/2 tablespoons pickling spices, tied in cheese cloth
    • 6 -8 cloves garlic, peeled (3-4 per jar)
    • 3 whole jalapenos, topped,quartered lengthwise,seeded and devaine (1 1/2 per jar)
    • 2 bay leaves (1 per jar)
    • 8 -10 pearl onions, peeled (4-5 per jar)
    • 4 -6 whole dried japone chilies (2-3 per jar)

    Directions:

    1. 1
      Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
    2. 2
      Meanwhile pierce the big end of the eggs with a pin.
    3. 3
      Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
    4. 4
      When the pot of water is rapidly boiling spoon the eggs gently into it.
    5. 5
      Set timer for 11 minutes.
    6. 6
      When timer'dings' remove the eggs to the ice water with a slotted spoon.
    7. 7
      Mix the Vinegar and Water in a small pan, add the pickling spice bag.
    8. 8
      Bring to a boil for 2-3 minutes.
    9. 9
      Remove from heat.
    10. 10
      In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
    11. 11
      Shell the Eggs.
    12. 12
      Add them to the jars.
    13. 13
      Remove the Pickling Spice bag from the vinegar mixture.
    14. 14
      Fill the jars with the scalding vinegar mixture.
    15. 15
      Seal and let cool to room temperature.
    16. 16
      Refridgerate for at least a week, two is better.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pierre's Hot & Tangy Pickled Eggs

    Serving Size: 1 (1574 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 645.5
     
    Calories from Fat 359
    55%
    Total Fat 39.9 g
    61%
    Saturated Fat 12.4 g
    62%
    Cholesterol 1692.0 mg
    564%
    Sodium 574.2 mg
    23%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.7 g
    3%
    Sugars 4.6 g
    18%
    Protein 51.1 g
    102%

    The following items or measurements are not included:

    pickling spices

    pearl onions

    dried japone chilies

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites