(I Found This Recipe Online Had To Save Here !
The brine gets boiled and cooled slightly. Then layer, sausage, onions, jalapenos, garlic (2-layers) in a large gallon size jar. Then pour the slightly cooled brine over the pickling ingredients.
Brine Ingredients
•8 cups vinegar
•4 cups water
•4 tablespoons of pickling spices
•4 tablespoons of pickling salt
•2 tablespoons of red pepper flakes
•2 tablespoons of black peppercorn balls
Pickling Items
•1 teaspoon of minced garlic (add in 1/2tsp qty, 2X)
•2 Hillshire Farms Smoked Sausage Links (Sliced about 3/4″) (Sausage must say they are pre-cooked)
•2 Onions (Sliced Thin)
•5 Jalapenos (sliced thin)
•boiled eggs
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PICKLED EGGS 1
Marinated hard-cooked eggs.
The marinade may be made from vinegar and pickling spices although spicy cider
or pickle juice works well, too. The juice from pickled beets is one of the most
popular marinades. When sliced, the lovely red color is a pretty contrast to the
yolk and white.
Pickled eggs can be served as a snack or appetizer or cut in wedges and added
to tossed green salads; included in cold cut platters; sliced and used as garnish
for cooked vegetables and potato salads; or prepared as deviled eggs.
If the container is not opened, pickled eggs will keep several months without
refrigeration. Although the acidity of the pickling solution prevents the growth of
bacteria, it eventually causes the eggs to disintegrate. Refrigerate opened
containers and, to avoid introducing bacteria, use a clean implement to remove
eggs from the solution.
Use several small containers, quarts or less, if the pickled eggs are to be
consumed intermittently over a period of time.
PICKLED EGGS 2
1 cup juice from canned pickled beets
1 cup vinegar
1 clove garlic
1 medium bay leaf
2 teaspoons mixed pickling spices
12 hard-cooked eggs
1 small onion, sliced and separated into rings
In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups
water and 1/2 teaspoon salt; mix well. Remove shells from the eggs. Add eggs and
onion rings. Cover and refrigerate 3 to 4 days. Makes 12.
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PICKLED EGGS 3
Hard boiled eggs
Vinegar
Water
Red pepper
Black pepper
Remove shells and rinse eggs under cold water and place in jar. Do not over-crowd.
Pour vinegar over eggs to fill jar 3/4 full and finish filling with water. Pour the vinegar
and water mixture into a saucepan and bring to a boil. Pour vinegar and water
mixture over eggs in jar. Add black and red pepper to suit your taste. Cover tightly
and place in refrigerator to chill. These pickled eggs will keep indefinitely. Those
who like salt may put 1/2 teaspoon to a pint of pickled eggs. Servings: 4
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Pickled Eggs & Sausage
Added by mainedish on March 17, 2010 in Canning
Prep Time 30 Minutes
Cook Time 15 Minutes Servings 24 Difficulty Easy
Ingredients
2 pounds Linguica Links, Cut Into 1" Pcs.
30 whole Hard Boiled Eggs, Free Range
1 whole Onion, Sliced Lengthwise
4 teaspoons Crushed Red Pepper Flakes
_____
FOR THE BRINE:
½ cups Brown Sugar
2 Tablespoons Mustard Seed
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
1 Tablespoon Kosher Salt
4 cups Cider Vinegar
2 cups White Vinegar
1 cup Water
4 whole Bay Leaves
5 whole Star Anise
Preparation Instructions
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.
In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.
Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of.
The eggs make wicked good egg salad!
Keep refrigerated.
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2
Pickled Eggs & Sausage
Added by mainedish on March 17, 2010 in Canning
Prep Time 30 Minutes
Cook Time 15 Minutes Servings 24 Difficulty Easy
Ingredients
2 pounds Linguica Links, Cut Into 1" Pcs.
30 whole Hard Boiled Eggs, Free Range
1 whole Onion, Sliced Lengthwise
4 teaspoons Crushed Red Pepper Flakes
_____
FOR THE BRINE:
½ cups Brown Sugar
2 Tablespoons Mustard Seed
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
1 Tablespoon Kosher Salt
4 cups Cider Vinegar
2 cups White Vinegar
1 cup Water
4 whole Bay Leaves
5 whole Star Anise
Preparation Instructions
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.
In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.
Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of.
The eggs make wicked good egg salad!
Keep refrigerated.
********************************************
3
Pickled Eggs & Sausage
Prep Time 30 Minutes
Cook Time 15 Minutes Servings 24 Difficulty Easy
Ingredients
2 pounds Linguica Links, Cut Into 1" Pcs.
30 whole Hard Boiled Eggs, Free Range
1 whole Onion, Sliced Lengthwise
4 teaspoons Crushed Red Pepper Flakes
_____
FOR THE BRINE:
½ cups Brown Sugar
2 Tablespoons Mustard Seed
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
1 Tablespoon Kosher Salt
4 cups Cider Vinegar
2 cups White Vinegar
1 cup Water
4 whole Bay Leaves
5 whole Star Anise
Preparation Instructions
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.
In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise
**********************************
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
Beet pickled eggs with cardamom and anise
1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
1 cup beet juice*
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard cooked eggs**, peeled
*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.
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Curried pickled eggs
1 cup cider vinegar
3/4 cup water
1/4 onion, sliced
3/4 cup white granulated sugar
3 cardamom pods
1 teaspoon mustard seeds (yellow or brown)
1 Tbsp yellow curry powder
6 hard cooked eggs**, peeled
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Jalapeno pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/2 cup plus 1 Tbsp white granulated sugar
6 cloves
2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon dry oregano
1/4 onion, sliced
1 garlic clove, peeled
6 hard cooked eggs**, peeled
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Tarragon pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/4 onion, sliced
2 sprigs fresh tarragon
1 teaspoon mustard seeds
1/2 cup plus 1 Tbsp white granulated sugar
1 teaspoon herbs de provence
6 hard cooked eggs**, peeled
**Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.
Method
1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.
2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Yield: Makes six pickled eggs.
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