PICKLED EGGS / PIEKEL EIERS

PICKLED EGGS & SAUSAGE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

Helena Kruger
Ek het dit jare terug gemaak met *Russian-Worsies *in Helena Chilli Kruger**Lekker** * mainedish *
pounds Linguica Links, Cut Into 1" Pcs.[hier sal ek Chorizo worsies gebruik]
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
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.*28/7/12 tasty

Ingelegde kwartel eiers
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

Kook eiers, dop af en plaas in fles en bedek met water.
Haal eiers uit en droog af.
Meet die hoeveelheid water en vervang dit met 75% wynasyn en 25 % water
Voeg by elke liter van vloeistof:
1 rissie,
1 ongeskilde knoffelhuisie,
2 heel naeltjies,
4 swartpeperkorrels
en n klein stukkie gemmerwortel.
Verhit die mengsel tot kookpunt en laat 5 minute prut en bietjie afkoel. Sit eiers in flesse en bedek met asynmengsel.
Sit deksel op en laat n maand lank marineer, op koel donker plek.Helena*
Helena Kruger
PIEKEL- KWARTEL- EIERS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

Hardgekookte eiers, afgedop
'n klein stukkie vars gemmerwortel, gekneus[as jy wil]
1 liter wit asyn
5ml sout
Peperkorrels
1klein knoffelhuisie [heel]
Plaas eiers met gemmer in inmaakflesse.[droog ne]
Prut asyn vir 10 minute saam met sout en peperkorrels en laat afkoel.
Verwyder knoffelhuisie
Bedek eiers met asynmengsel en verseël onmiddellik.
Gebruik ná 4 weke.**Gebruik in slaai of platters **
**Helena Chilli Kruger** 12/4/12.

MEXICAN STYLE EGGS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

-10 eggs
1/3 cup water
1/3 cup cactus juice (or water)
2/3 cup vinegar (4-5%)
3 tablespoons pickling salt
2-3 sprigs fresh cilantro (break it up for better flavor release)
Clove of garlic
¼ small onion (Optional)
Jalapeno (optional) Boil eggs and peel.Place the cilantro, onion, garlic and jalapeno in the bottom of your jar.  Bring the liquids to a boil add salt and dissolve.  Remove from heat.  Fill the jar with the boiled eggs.  Cover with the liquid.  Close and place in your refrigerator.  Allow to stand for 1 week..
ANOTHER IDEA WITH BEET JUICE
BEET EGGS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

8-10 eggs
1 ½ cup left over beet juice from pickle
 Boil eggs and peel.  Place the fresh dill or cilantro, onion, garlic and jalapeno in the bottom of your jar.  Bring the liquids to a boil add salt and dissolve.  Remove from heat.  Fill the jar with the boiled eggs.  Cover with the liquid.  Close and place in your refrigerator.  Allow to stand for 1 week.  Bam! You now have pickled eggs! ***By Cheryl of Cheryl's delights*

PIEKEL EIERS MET ASYN EN WORCESTERSOUS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html
Meng die helfte Asyn en helfte Worcestersous en gebruik dit as jou piekel asyn vir jou Piekel eiers
Voeg so 10 Peperkorrels by en bottel ] jy kan ook droe chillies byvoeg as jy wil]
N.S> Moenie die asyn en Worcestersous kook nie piekel dit net so Plaas op n donkerplek en gebruik na 1 week of langer> Helena Kruger 2/11/2014

Helena Kruger
PIEKEL EIERS 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

14 hardgekookte eiers, afgedop
4 rooi brandrissies, gehalveer en ontpit
'n klein stukkie vars gemmerwortel, gekneus
1 liter wit asyn;
5ml sout Peperkorrels
METODE:
Plaas eiers met rissies en gemmer in inmaakflesse. Prut asyn vir 10 minute saam met sout en peperkorrels en laat afkoel. Bedek eiers met asynmengsel en verseël onmiddellik. Gebruik ná 4 weke.
Mamma!!!!! Helena KrugerApril 2010*

                                                            Foto Helena Kruger

PIENK PIEKEL EIERS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

1 1/2k asyn
1t pickeld spice"
1 knoffelhuisie gekneus en repies gesny
6 hardgekookte eiers
2e beetsap of vars beetwater
Prut asyn en speserye vir 10min
Voeg knoffel by en laat afkoel
METODE:
Pak jou eiers mooi lossies in jou bottel en gooi deur n siffie jou asyn mengsel oor die eiers .Neem al die stukkies knoffel en plaas dit in jou botteltjie !!!N.s Jy kan nou ook skywe rou ui en n stuk seldery stingel in repe sny en in die bottel pak dit lyk mooi en smaak net so lekker laat dit tenminste meer as 1maand staan voor jy dit gebruik!!!
Helena Kruger" 30/9/10 .

Maré Nieuwoudt

SWEET PICKLED EGGS AND BEETS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

beets
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar
1 medium onion (cut into rings)
Boil eggs, cool and shell.
Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.
Reduce heat and add vinegar and brown sugar.
Allow to simmer until brown sugar has dissolved.
Pour over eggs, beets, and onions; cover and let stand in refrigerator for 


Tarragon Pickled Eggs
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

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.
3 MORE RECIPES WITH THE SAME METHOD
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
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
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.* .



Helena Kruger
PICKLED EGG'S
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

Eggs
1.Turn on your cooker / light the gas.
2.Put saucepan over the heat.
3.Put water in the saucepan (boil this beforehand using the kettle if you want to save time).
4.Add a few tablespoons of vinegar to the water. This will coagulate any egg white if the egg should break and leak its contents.
5.Add the eggs, one at a time, gently lowering them into the water with the big spoon. If any crack, the vinegar will stop the white from spreading.
6.Boil the eggs for 7 minutes. Half way through the boil, gently move the eggs around in the pan to make sure they get even heating. You can boil them for longer if you have a large number of eggs in one pan as these will lower the water temperature when added.
7.Remove the eggs from the heat.
8.Pour most of the water away and run the eggs (still in the pan) under cold running water to stop them cooking (this also stops the grey coating you sometimes get between the yolk and the white).
9.Using a spoon, crack the eggs all the way round (but don't peel yet) and leave them in the cold water to cool. This lets water in under the shell and helps when peeling by lifting the shell away from the egg.
10.If the eggs heat the cold water, which they probably will, replace the water with more cold as necessary.
11.Once cold, peel the eggs and place them into the colander to dry.
12.Put the dry eggs into your clean dry jar, trying not to touch them.
Pickling Vinegar
1.You will need a lot less vinegar than you think, remember, most of the jar is taken up with eggs.
2.You can add ingredients to cold vinegar, but we tend to add then to the boiling liquid, this seems to help the flavour permeate the vinegar.
3.Always mix the vinegar with your flavourings before adding to the jar. If you add them separately you tend to get clumping of flavourings which can flavour one egg more than others.
4.Pour the cold mixture over the eggs, making sure you cover them completely. If you have too much vinegar you can sieve it and add the remaining solid ingredients to the jar at the end. The eggs at the top will sink as time goes by, so don't worry if some float.
5.Seal the lid tightly.
6.Store the jar in a cool / dark cupboard for six weeks. Try not to move it.25/4/12[NET]**

Helena Kruger
Pink Pickled Eggs
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

6 hard-boiled eggs – peeled.
1 cup cider vinegar
1 can whole beets with liquid (approx. 1 cup)
1/3 cup granulated sugar
1/2 tsp salt
1 small onion - chopped
4 whole cloves
shredded lettuce or greens
Place peeled eggs (whole) in a bowl or jar.
Mix vinegar, beet liquid, sugar, salt, onion, and cloves; pour over eggs. Add beets.
Cover and refrigerate 2 to 3 days. Slice eggs and beets; serve on a bed of lettuce or greens.*Squido*+foto 25/4/12*.



 

How to make Pickled Eggs
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/pickled-eggs-piekel-eiers.html

Dilled Pickled Eggs Recipe

• 1.5 cups white vinegar
• 1 cup water
• 3/4 teaspoon dill weed
• 1/4 teaspoon white pepper
• 3 teaspoons salt
• 1/2 teaspoon mustard seed
• 1/2 teaspoon minced onion
• 1 peeled garlic clove

Boil your eggs.

Bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.

Pack one dozen peeled, hard-cooked eggs loosely into a warm quart jar.
Pour the hot pickling solution over the eggs in the jar. There needs to be enough pickling solution to completely cover the eggs. Cover, and refrigerate immediately. Pretty easy!** simplycanning.


 

Sweet N Sour Pickled Eggs

2 tbsp prepared mustard

2 cup white vinegar

1/2 cup water

1 cup sugar

1 tbsp pickling salt

1 tbsp celery seed

1 tbsp mustard seed

6 whole cloves

2 onions, sliced

12 hard boiled eggs, peeled

Mix all ingredients in a medium sized pot (that can hold 2.5 cups liquid) EXCEPT FOR ONIONS AND EGGS!
Bring brine up to a boil, then lower to a simmer for 10 minutes. ** WATCH CAREFULLY BECAUSE I TOOK MY EYES OFF FOR A MINUTE, AND IT STARTED TO BOIL OVER!** Place eggs and sliced onions in a sterilized pickling mason jar Carefully pour brine over eggs and onions in jar. Fill to the top, and close. Place in the refrigerator after it's cooled down a bit. These will keep for 3 weeks if refrigerated after opening. Very yummy! Eat them as is or I like to add them to chicken, tuna, and potato salads! Or turn them into sweet n sour deviled eggs! Be creative!**allthecooks PIEKEL EIERS MET RAKLEWE Beulagh Lombard Kook eiers Verwyder doppe Kook n piekelasyn 2k wit asyn 1 k water 'n halwe koppie suiker Sperserye na smaak Kook al die bestanddele vir 10 minute en laat afkoel. Pak eiers styf in bottels. Voeg sous oor en seël. Ek sit nie sout by nie vir my verander sout die tekstuur van eierwit.....voeg sout by wanneer benodig GEPEKELDE EIERS Heiner Lange 3 dosyn hardgekookte eiers, afgedop 1 k appelasyn 2 k water 1 e growwe swartpeper 2 flesse ingemaakte rissiepepers met die sous Meng alles saam in ’n groot glasfles. Rangskik die rissiepepers tussen die eiers. Gooi die rissiepepersous in en vul aan met asyn. Bêre in die yskas vir 11 dae. Skud daagliks. Die gepekelde eiers sal vir ewig hou as niemand hulle eet nie.*20/09/2017