Anybody have a good pickled egg recipe to share?
Pickled Egg Recipe?
Dread1840
(Chris)
#3
My sister does this one, she subs out sugar for stevia or something else. Theyāre to die for TBH.
2 cups white vinegar
1 medium onion chopped
1 tsp pickling spice
1 tsp salt
stevia: dash & tad
12 hard boiled eggs
Bring all ingredients (except eggs) to a boil, simmer for 10 minuets. Put eggs in a jar & cover with liquid. Refrigerate for several hours.
ctviggen
(Bob M)
#4
The one I linked uses no sugar, and to be honest, the eggs have a slightly sweet taste to me. I try to avoid adding sweetener, as that sets off cravings for me and may increase insulin even if the sweetener is sugar free.
I will add sweet some times, like in BBQ sauces, but there are so many other flavors it masks the sweetness.
ctviggen
(Bob M)
#5
I just broke a 4.5 day fast with some beef bone broth and two pickled eggs using the recipe I put above. To me, these are great and taste slightly sweet. That might just be me, though.
The first time I made this recipe, I added some hot peppers to the recipe. While that was good, I donāt think this needs the spiciness of the peppers. And, while I love spicy foods, hot peppers and I donāt get along. I get allergy symptoms.
collaroygal
(KCKO, KCFO š„„)
#7
Wow, this is a perfect posting for me, I just got an Instant Pot and you can do lots of perfect, easy to peel eggs with those. I loved pickled eggs when I was a kid, just hadnāt thought about them in ages, these recipes sound really good. Thanks OP for requesting this.
Bellyman
(Brian)
#8
I grew up eating āred beet eggsā.
Basically, it was the equivalent of about two 16oz cans of red beets (with the juice out of the cans or jars), a cup of vinegar, a cup of sugar, a little salt and pepper, and maybe a dozen and a half to two dozen hard boiled eggs put into a jar and allowed to sit for several days while the dark purple color soaked into the eggs. When the yolk was at least starting to color, they were ready.
We usually used home grown beets that had been canned. And the recipe changed a little when we went keto since we didnāt want that much sugar or even sweetness.
Last time I made them, I think I used something like 2 cans of red beets, a cup of vinegar, maybe 1/8 tsp of stevia powder, maybe a TBSP of salt, maybe a TSP of black pepper, 18-24 eggs (canāt remember, exactly), and a couple of days in the fridge. (I heated the liquids to try to get the salt and pepper to be better dissolved before putting it all in a big gallon jar in the fridge, but thatās pretty much it.)
We may or may not eat a bit of the red beets. I know, theyāre naughty on a keto diet so if we do eat a little, itās just a little. We also might add a second batch of hard boiled eggs to the mixture if we eat them up quickly.
Probably took almost as long to type this as put them togetherā¦ well, maybe not if you count the time to hard boil and peel the eggs. But really, itās not that hard. The ingredients are not exact. But itās something we enjoy from time to time that might not be quite what most are familiar with.
What can I say, grew up in Pennsylvania Dutch country. 
JustPeachy
(Sophie)
#9
Hereās a recipe I bashed just by omitting the sugar and it turned out better than I expected! I tried these when I was on holiday in Amish Country and loved them. 
Mustard Pickled Eggs (I cut this recipe in half)
Ingredients:
2 dozen hard boiled eggs, peeled
2.5 cups white vinegar
1.5 cups water
1 cup white sugar (Omit This)
2.5 tablespoons whole grain mustard
1 teaspoon mustard seed
Ā½ teaspoon celery seed
2 tablespoons salt
1 onion diced
1 clove garlic minced
1/8 teaspoon turmeric
2 sprigs of fresh dill
Pack the hard-boiled eggs into jars (about a dozen will fit into a quart jar). Top the eggs with a sprig of fresh dill.
Mix all other ingredients into a medium saucepan and bring to a boil. Reduce the heat to maintain a light boil for three to five minutes, stirring well the entire time
Ladle or pour the pickling liquid into the jars to completely cover the eggs. Let the liquid cool slightly and cap the jars with lids. Place the jars into the refrigerator and let the eggs soak for at least seven to 10 days before eating.
Digital_Dave
#10
Iām still planning to try this one, Sophie. Might even try doing it this weekend. ā¦ Do you know how long they are good for, once cured? Say I let them sit 7 days? (Iām actually thinking of Fasting again week after next, somewhere around December. 9th or 10th? So want to make sure they have good lasting time if so.)
collaroygal
(KCKO, KCFO š„„)
#11
They take at least a week, two is even better before you can eat them. In the fridge they can last months. But they are so tasty they wonāt last that long.
Digital_Dave
#12
@JustPeachy @collaroygal ā¦ I know most times Iāve always seem them sitting out on a counter, etc. But I know things we used to do āback in the dayā have changed these days. So should the concoction be refrigerated once together, or is it still ok to simply sit it on a counter. ā¦ Have some Eggs boiling now.
JustPeachy
(Sophie)
#13
On the mustard eggs I did, I kept them in the fridge for at least 2 weeks before we started to eat them. I think we ate a dozen in the next 2 weeks.
Digital_Dave
#14
Actually in the process of making them now. ā¦ Just about to boil the ingredients now.
Thanks again ā¦ Will be doing this shortly.
collaroygal
(KCKO, KCFO š„„)
#15
Not sure what the correct method is, but I like chilled boiled eggs, so Iād keep them chilled. I make a couple of pickled things, and I always keep them in the fridge, so the eggs would go in there too.
Digital_Dave
#16
I actually kind-of like the refrigerator idea better really. Though most Iāve seen are just sitting out, I would think it might do better in the fridge. (Maybe just a mind-set?) ā¦ Used an old Dill Pickle Jar. Just hadnāt removed the labels off it yet. Made a dozen to start off with. ā¦ Also might food around a bit and try some tweaking and new ideas? Since I have 1/2 dozen boiled eggs left and the wife is asking me to make some room in the fridge. (They were in a larger bowl) Time to go play in the kitchen with all the spices.
The wife also chopped up some ingredients for my coleslaw, so I make a batch up and vacuum sealed the rest for later. (Trying out a basic recipe for it)
