Greetings Pickled Egg Lovers!
I wanted to post a the recipes for two very different flavors of pickled eggs which are adaptations from a couple of videos I saw recently over at the YouTube channel Tess Cooks 4U.
Tess is always preparing wonderful recipes, please go check out her Tess Cooks 4U Blog as well.
Here are two versions of pickled eggs which I prepared yesterday. I have also included the link for each of Tess' videos for you to enjoy, and so you can note where I made a few changes. Now the toughest part of this exercise will be the wait time until I can sample these gems.
Pickled Beet Eggs ~ Tango Style
Adapted from Tess Cooks 4U - Tess' Beet Egg Video
As you will be able to tell from watching her video, I have changed the recipe just slightly.
INGREDIENTS:
12 Hard Cooked Eggs
2 - 15oz Cans Red Beets drained - save juice
1 Medium Red Onion / thin sliced
Sweet Pepper Rings
Beet Pickling:
2 Cups Water
Retained Beet Juice
1 Cup Bragg’s Apple Cider Vinegar
1/2 Cup Sugar
1 TBS Tango Spice Cajun Rub
Mix water, sugar, vinegar and beet juice.
Heat until sugar is dissolved and remove from heat.
Place peeled eggs, beets, onions & peppers in layers into a lidded glass jar.
Pour pickling liquid over the eggs and stuff.
Place in refrigerator for at least 48 hours.
Give the jar a swirl each day to make sure everything is coated in fine pickle juice.
Give the jar a swirl each day to make sure everything is coated in fine pickle juice.
The longer they are pickled the better they are! Enjoy
Pickled Mustard Eggs ~ Tango Style
Adapted from Tess Cooks 4U - Tess' Mustard Egg Video
As you will be able to tell from watching her video, I have changed the recipe just slightly.
INGREDIENTS:
12 Hard Cooked Eggs
1 Medium Sweet Onion / thin sliced
Sweet Pepper Rings
Mustard Pickling:
4 Cups Water
1 Cup White Vinegar
1 Cup Sugar
1 TBS Kosher Salt
3 TBS Prepared Mustard
1 TBS Mustard Seed
2 tsp Turmeric
1 tsp Tango Spice Southwest Sunset
Combine pickling ingredients in a medium saucepan and bring to a boil.
Simmer for 5 minutes and remove from heat to slightly cool.
Place hard boiled eggs and sliced onions in lidded jar/container.
Pour mustard pickling mixture over eggs and onions.
Place in refrigerator for 10-14 days.
Give the jar a swirl each day to make sure everything is coated in fine pickle juice.
Yes Yes - I did shoot a video on this, and as soon as I crack open the jars and film the tasty results that video will be posted right away!
Yes Yes - I did shoot a video on this, and as soon as I crack open the jars and film the tasty results that video will be posted right away!
As Always, Thank You For Reading!
Those look good Joe!!! Looks like a nice winter project! Don
ReplyDeleteAs soon as they are ready I will have an update.
DeleteThey say patience is a virtue.