Kimmys' Pickled Eggs. Place eggs in a saucepan and cover with water. Remove eggs from hot water, cool under cold running water, and peel. Pickled Eggs with Beets – Follow the pickled egg recipe and top the eggs with beet juice instead of water.
In a medium saucepan, combine the first six ingredients; bring to a boil. Bring water to a boil and immediately remove from heat. Pickled eggs will keep for one month in the refrigerator. You can cook Kimmys' Pickled Eggs using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Kimmys' Pickled Eggs
- You need 18 of eggs.
- Prepare 4 cup of pickling vinegar.
- You need 1 1/2 tsp of pickling salt.
- It’s 1/3 cup of sugar.
- Prepare 1 1/2 tbsp of pickling spice.
- Prepare 1 tsp of crushed chillies.
- It’s 2 of medium onion sliced.
- It’s 6 clove of garlic sliced.
For a quick method of pickling eggs, place hard boiled eggs in pickle or pickled beet juice. Refrigerate at least two days before serving. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Put the peeled hardboiled eggs in the large jar.
Kimmys' Pickled Eggs instructions
- Put eggs in cold water with 1 tsp of salt and 1 tsp of baking soda. Bring to a boil, turn off heat and let stand for 12-14 minutes. Run cold water over them and let them sit till cool and peel and place in sterilized wide mouth jars..
- Combine ingredients in pot and bring to a boil for 5 min. Add to jars, put lids on and let cool on counter..
- Store in fridge for 3 days before opening..
Pour over the eggs in the jar. Keeps in refrigerator for weeks, in theory. In reality, if you love pickled eggs, these will disappear. A fried egg over kimchi fried rice is a classic comfort food, as is a bowl of steaming ramen with a half perfect soft-boiled egg perched on top. The combination of these two ideas inspired these kimchi pickled eggs, an extra-flavorful garnish for rice bowls, ramen, salads, and sandwiches.