Best 3 Randys Pickled Eggs Recipes

Are you searching for the perfect recipe to create mouthwatering, flavorful Randy's pickled eggs? Look no further! In this comprehensive article, we will guide you through a delightful culinary journey, uncovering the secrets behind creating this classic pickled delicacy. We will explore various recipes, providing step-by-step instructions, ingredient recommendations, and helpful tips to ensure your pickled eggs turn out perfectly. Whether you are a seasoned pickling enthusiast or a novice ready to embark on a new adventure in the kitchen, this article will provide all the necessary knowledge and inspiration to create Randy's pickled eggs that will tantalize your taste buds and impress your friends and family.

Let's cook with our recipes!

RANDY'S PICKLED EGGS

Randy's Pickled Eggs image

I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.)

Provided by Ackman

Categories < 4 Hours

Time 1h30m

Yield 24 eggs, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 gallon glass jar, sterilized (with lid)
24 eggs, boiled & peeled
4 cups white vinegar
2 tablespoons pickling spices
1/2 tablespoon mustard seeds
6 whole cloves
2 bay leaves
1/2 teaspoon ground allspice
1/2 cup sugar
1 1/2 teaspoons salt (canning or pickling salt)
6 garlic cloves, minced
1 medium Spanish onion, sliced
3 sliced hot peppers (I used Pepperocini from a jar)
1 tablespoon ground horseradish

Steps:

Cover the eggs with cold water -- about an inch above.
Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
Peel the eggs & set aside -- cover, if need be.
Place the garlic on the bottom of the jar, along with some of the sliced onion.
Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
Add the horseradish.
Combine 4 cups vinegar & the spices.
Bring to a boil -- cook for 10 minutes, stirring occasionally.
Immediately pour over eggs.
Add more vinegar or hot water to completely cover about an inch, if needed.
When jar is cool enough to handle, refridgerate.
TRY to leave them alone for AT LEAST 7-10 days.
These should keep for about several weeks.

PICKLED EGGS

Pickled Eggs image

This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-boiled large eggs, peeled

Steps:

In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

ROSY PICKLED EGGS

Rosy Pickled Eggs image

This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.

Provided by LadyAngel1124

Categories Pennsylvania Dutch

Time 5m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

Ingredients

4 cups water
1 (16 ounce) jar pickled beets, with juice
1 cup vinegar
1/2 cup sugar
1 medium bay leaf
2 teaspoons pickling spices
1/2 teaspoon salt
12 hard-boiled eggs

Steps:

Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
Add the eggs, and refrigerate for several days.

Tips:

Use fresh, high-quality eggs for pickling. Avoid using cracked or damaged eggs.
Hard-boil the eggs properly to ensure that they are cooked through. Overcooked eggs will be tough and rubbery, while undercooked eggs may not be safe to eat.
Use a variety of spices and herbs to flavor the pickling liquid. Common choices include mustard seeds, dill seeds, garlic, and peppercorns.
Experiment with different types of vinegar for pickling. White vinegar is a classic choice, but you can also use apple cider vinegar, rice vinegar, or even red wine vinegar.
Allow the eggs to pickle for at least two weeks before eating. This will give the flavors time to develop and mellow.

Conclusion:

Pickled eggs are a delicious and versatile snack or appetizer. They are easy to make and can be flavored with a variety of spices and herbs. Pickled eggs can be stored in the refrigerator for up to two months, making them a great option for meal prep or parties.