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Old 11-28-2010, 08:16 AM   #1
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Zippy Pickled Eggs

Zippy Pickled Eggs

36 hard boiled eggs, peeled
3 (15 oz.) cans small whole beets, drained
3 Tbsp kosher salt
4 1/2 Cups cider vinegar
Juice from the beets
4 1/2 tsp. sugar
2 Tbsp peppercorns, crushed
4 Red Habanero peppers ( stems removed and halved, length-wise)
1 can chipotle Jalapeno peppers with liquid
12 cloves garlic, crushed
1 Tbsp crushed allspice
1 1/2 tsp. ground turmeric
3/4 tsp. celery seeds
1 lg. red onion, thinly sliced

Combine the ingredients except eggs in a non-reactive saucepan and bring to a boil.
Reduce heat, cover and simmer for about 10 minutes.
Remove from the heat and let cool for about 10-15 minutes.
Layer the eggs with the mixture into a CLEAN 1 gallon glass jar, put the lid
on and place in the refrigerator.
It will take about a week for the eggs to absorb the flavorings.
(Those pictured were made with sliced beets; they were already on hand; eggs were sitting for four days only; couldn't wait !)
They will keep, if refrigerated, for several weeks.
Makes: 1 gallon, depending on the size of the eggs.

Variation:
Use less eggs and add hot link sausages or Vienna sausages.



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Old 11-28-2010, 08:29 AM   #2
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Those look great! I'd make fewer since it's just 2 of us here.
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Old 11-28-2010, 09:20 AM   #3
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I have a half - gallon jar those would look perfect in! Thanks, LT! Copied, pasted and forwarded to the resident pickled egg attempter.
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Old 11-28-2010, 10:12 AM   #4
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I'm lazy... I just boil up some eggs, peel them and toss them into
my kosher dill pickle juice when the pickles are gone. Let em sit 3 days
and YUM!

But THOSE.... well those look really really good too!
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Old 11-28-2010, 01:39 PM   #5
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How big is a tin of chipotle jalapeno peppers in your neck of the woods?
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Old 11-28-2010, 01:40 PM   #6
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Quote:
Originally Posted by taxlady View Post
How big is a tin of chipotle jalapeno peppers in your neck of the woods?
Mine are 4 ounces and in Adobo sauce.
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Old 11-28-2010, 01:59 PM   #7
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Yum! I might leave out the red Habaneros to reduce the heat a little. I like the pickle flavor more than the spice.
Thank you for sharing!!
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Old 11-28-2010, 02:09 PM   #8
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Quote:
Originally Posted by GrillingFool View Post
I'm lazy... I just boil up some eggs, peel them and toss them into
my kosher dill pickle juice when the pickles are gone. Let em sit 3 days
and YUM!

But THOSE.... well those look really really good too!
Great idea! I knew that pickle juice was good for something.
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Old 11-28-2010, 02:10 PM   #9
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Quote:
Originally Posted by GrillingFool View Post
I'm lazy... I just boil up some eggs, peel them and toss them into
my kosher dill pickle juice when the pickles are gone. Let em sit 3 days
and YUM!

But THOSE.... well those look really really good too!
I like to do that too with the dill pickle juice, GF. I've even been known to add eggs to canned pickled beet juice, when the beets are gone. I always have a can of pickled beets around, as I love cutting them up in a green salad when you can't buy a decent tomato. Hey, at least they're red.
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Old 11-28-2010, 02:13 PM   #10
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Quote:
Originally Posted by Kayelle View Post
I like to do that too with the dill pickle juice, GF. I've even been known to add eggs to canned pickled beet juice, when the beets are gone. I always have a can of pickled beets around, as I love cutting them up in a green salad when you can't buy a decent tomato. Hey, at least they're red.
My DH doesn't like raw tomato, so I almost never put tomato in a salad

He does like pickled beets, so I think I'll try adding pickled beets to the salad. I already often add red onion and shredded red cabbage.
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recipe

Zippy Pickled Eggs Zippy Pickled Eggs 36 hard boiled eggs, peeled 3 (15 oz.) cans small whole beets, drained 3 Tbsp kosher salt 4 1/2 Cups cider vinegar Juice from the beets 4 1/2 tsp. sugar 2 Tbsp peppercorns, crushed 4 Red Habanero peppers ( stems removed and halved, length-wise) 1 can chipotle Jalapeno peppers with liquid 12 cloves garlic, crushed 1 Tbsp crushed allspice 1 1/2 tsp. ground turmeric 3/4 tsp. celery seeds 1 lg. red onion, thinly sliced Combine the ingredients except eggs in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Remove from the heat and let cool for about 10-15 minutes. Layer the eggs with the mixture into a CLEAN 1 gallon glass jar, put the lid on and place in the refrigerator. It will take about a week for the eggs to absorb the flavorings. (Those pictured were made with sliced beets; they were already on hand; eggs were sitting for four days only; couldn't wait !) They will keep, if refrigerated, for several weeks. Makes: 1 gallon, depending on the size of the eggs. Variation: Use less eggs and add hot link sausages or Vienna sausages. [IMG]http://i19.photobucket.com/albums/b174/luckytrim/beetsandEggs.jpg[/IMG] 3 stars 1 reviews
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