Nurtured Homes Facebook ad: “6 Easy Refrigerator Pickled Eggs (recipes below )”

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6 Easy Refrigerator Pickled Eggs (recipes below👇) DILL PICKLED EGGS Preparation time: 15 minutes Cooking time: 16 minutes Yields:: 1 large jar Equipment: 1 large 32oz jar Ingredients: 12 large eggs 2 to 3 fresh dill sprigs 1 clove garlic 1 large white onion thinly sliced 3 cups white vinegar 1 cup water ⅓ cup granulated sugar 1 tsp coarse salt 4 tsp pickling spices Directions: Add the eggs to a saucepan of boiling water and cook for 11 minutes. Transfer the eggs to a bowl of iced water to cool. Allow to sit for 5 minutes. Pell and set aside. To make the brine, add the water, vinegar, sugar, white onion, pickling spices and salt to a pot and bring to a boil over high heat. Reduce the heat and simmer until dissolved. Remove from the heat. Cool the brine for 30 minutes, until it reaches room temperature. Pack the eggs into a jar. Add the garlic and dill in the jar. Pour the brine over the eggs, leaving 1/2" of headspace. Close the jar with a nonreactive lid and refrigerate until needed. Allow the eggs to pickle for at least 24 hours before eating, preferably around one week for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated. RANCH PICKLED EGGS Preparation time: 15 minutes Cooking time: 15 minutes Servings: 1 large jar Equipment: 1 large 32oz jar Ingredients: 10 large eggs 1 cup water 1 cup white vinegar 1 tsp mustard seeds 1 tsp black pepper 1 tbsp sugar 1 tsp salt 1 (1 oz) ranch seasoning packet Directions: Add the eggs to a saucepan of boiling water and cook for 11 minutes. Transfer the eggs to a bowl of iced water to cool. Allow to sit for 5 minutes. Pell and set aside. To make the brine, add the vinegar, water, salt and sugar to a pot. Stir to combine. Bring to a boil over medium heat. Remove from the heat. Cool the brine for 30 minutes, until it reaches room temperature. Whisk in the ranch seasoning. Pack the eggs into a jar. Add the black pepper and mustard seeds to the jar. Pour the brine over the eggs, leaving 1/2" of headspace. Gently rotate to move the seasoning around. Close the jar with a nonreactive lid, and refrigerate. Allow the eggs to pickle for at least 24 hours before eating, preferably around two weeks for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated. BREAD & BUTTER PICKLED EGGS Preparation time: 15 minutes Cooking time: 16 minutes Servings: 1 large jar Integument: 1 large 32oz jar Ingredients: 10 large eggs 1 ½ cup white vinegar ½ cup water 1/3 cup sugar 1 ½ tbsp pickling salt ½ small onion, sliced 3 garlic cloves, peeled 1 tsp mustard seeds 1 tsp celery seed 1 tsp ground turmeric Directions: Add the eggs to a saucepan of boiling water and cook for 11 minutes. Transfer the eggs to a bowl of iced water to cool. Allow to sit for 5 minutes. Pell and set aside. To make the brine, add the water, vinegar, sugar and salt to a pot and bring to a boil over high heat. Reduce the heat and simmer until dissolved. Remove from the heat. Add the ground turmeric and whisk to combine. Cool the brine for 30 minutes, until it reaches room temperature. Pack the eggs into a jar. Add the mustard seeds and celery seeds in the jar. Pour the brine over the eggs, leaving 1/2" of headspace. Close the jar with a nonreactive lid and refrigerate until needed. Allow the eggs to pickle for at least 24 hours before eating, preferably around one week for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated. BLOODY MARY PICKLED EGGS Preparation time: 15 minutes Cooking time: 15 minutes Servings: 1 large jar Equipment: 1 large 32oz jar Ingredients: 10 large eggs 1 cup tomato juice ½ cup white wine vinegar ½ cup lemon juice 2 tsp Worcestershire sauce 2 tsp prepared horseradish dash of Tabasco sauce or to taste 1 tsp salt 1 tsp celery seeds 1 tsp black peppercorns 1 jalapeño chili pepper, cut into thin rounds celery leaves (optional) Directions: Add the eggs to a saucepan of boiling water and cook for 11 minutes. Transfer the eggs to a bowl of iced water to cool. Allow to sit for 5 minutes. Pell and set aside. To make the brine, add the tomato juice, vinegar, lemon juice, Worcestershire sauce, Tabasco, salt and horseradish to a pot. Stir to combine. Bring to a boil over high heat. Remove from the heat. Cool the brine for 30 minutes, until it reaches room temperature. Pack the eggs into a jar. Add the celery seeds, black peppercorns, jalapeno slices and celery leaves (if using) to the jar. Pour the brine over the eggs, leaving 1/2" of headspace. Close the jar with a nonreactive lid Gently rotate to move the jalapeno slices and spices around then refrigerate. Allow the eggs to pickle for at least 24 hours before eating, preferably around one week for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated. KOREAN PICKLED EGGS Preparation time: 15 minutes Cooking time: 15 minutes Servings: 1 large jar Equipment: 1 large 32oz jar Ingredients: 10 large eggs 1 cup soy sauce 1 cup water 1/3 cup sugar 2 garlic cloves, minced 3-4 stalks scallions, chopped 3-4 red or green chili peppers, sliced 1 tbsp sesame seeds Directions: Add the eggs to a saucepan of boiling water and cook for 11 minutes. Transfer the eggs to a bowl of iced water to cool. Allow to sit for 5 minutes. Pell and set aside. To make the brine, add the soy sauce, water and sugar to a pot. Stir to combine. Bring to a boil over high heat. Reduce the heat and simmer until dissolved. Remove from the heat. Cool the brine for 30 minutes, until it reaches room temperature. Pack the eggs into a jar. Add the scallions, chili peppers, garlic and sesame seeds to the jar. Pour the brine over the eggs, leaving 1/2" of headspace. Close the jar with a nonreactive lid Gently rotate to move the vegetables and sesame seeds around then refrigerate. Allow the eggs to pickle for at least 24 hours before eating, preferably around one week for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated. CAJUN PICKLED EGGS Preparation time: 15 minutes Cooking time: 15 minutes Servings: 1 large jar Equipment: 1 large 32oz jar Ingredients: 10 large eggs 1 cups white vinegar 2/3 cup water 1 small onion, sliced ½ cup Sriracha sauce 2 tsp sea salt Directions: Add the eggs to a saucepan of boiling water and cook for 11 minutes. Transfer the eggs to a bowl of iced water to cool. Allow to sit for 5 minutes. Pell and set aside. To make the brine, add the vinegar, water, onion, salt and Sriracha sauce to a pot. Stir to combine. Bring to a boil over high heat. Remove from the heat. Cool the brine for 30 minutes, until it reaches room temperature. Pack the eggs into a jar. Pour the brine over the eggs, leaving 1/2" of headspace. Close the jar with a nonreactive lid Gently rotate to move the onion around then refrigerate. Allow the eggs to pickle for at least 48 hours before eating, preferably around one week for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated.

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