Pickled Eggs

Old fashioned dill pickled eggs make for a delicious snack or interesting finger food. My husband loves to eat a couple of these with a cold beer but I enjoy them as a nice side with my salad. Fresh ingredients unlock the flavor of this recipe and will have you performing a long practiced tradition of pickling. Who knows, maybe we will try cucumbers or something like fresh peppers with pearl onions. Best part of this mix is, you can additional boiled eggs for a second batch of fresh made pickle delight. 

Watch the video then follow the simple instructions below to have a good old classic culinary skill added to the repertoire of eatfoodlicious selections. Like and subscribe to this or any of my other channels have similar meal ideas with gorgeous presentation suggestions to help set the tone.

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Pickled Eggs

No ratings yet
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Snack
Cuisine American
Servings 12
Calories

Ingredients
  

  • 12 hard boiled eggs – large cooked & peeled
  • 1 ½ cup white vinegar
  • 1 cup filtered hot water
  • 2 tbsp granulated sugar
  • 2 tbsp salt
  • 1 tsp whole black peppercorn
  • 1 tsp coriander seeds
  • 1 tsp celery seeds
  • 1 tsp mustard seeds
  • 3 fresh dill sprigs
  • 3 garlic cloves sliced
  • ½ sweet onion sliced

Instructions
 

  • In a small bowl: combine water, vinegar, sugar, salt and mix until dissolved. Set aside until cool.
  • Place the eggs in a jar/container. Add liquid mixture, black peppercorn, coriander seed, celery seed, dill sprigs, garlic & onion in the jar. Cover with a lid. Make sure to submerge the eggs in the liquid.
  • Refrigerate for at least 3 days but recommend for 5 days.

Can keep up for weeks in the refrigerator. Enjoy!

    Video

    Keyword best pickle eggs, easy pickle eggs, pickle eggs
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    More Appetizer & Snack Recipe

    Air Fryer Parmesan Asparagus

    Air Fried Parmesan Asparagus are slightly crunchy with hints of charred Parmesan cheese. Dip in a little ranch (or your favorite condiment) to create a rich buttery Asparagus green flavored snack that is both juicy and tender. Something a bit different and experimental, this appetizer is a conversation piece. The first question will be, does it taste good. Accept that challenge by placing these cute little sticks on a serving tray in front of your residential food critics. Place small individual serving cups of ranch next to everyones plate and say “try one.”  Fear not the attempt, even your picky eaters will be tearing through these like french fries.

    Watch the video and read the directions below to have these cheese coated asparagus churchly little devils of delight with your next entree. Serve as an appetizer with small glass of your favorite wine to set the tone for another unique EatFoodlicious adventure. I also highly recommend browsing through my growing catalog for equally interesting eatable suggestions. If you enjoy the video please like and let others know about this growing resource for quality and affordable meals.

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    Clean then cut off the bottom (2″-3″) of the asparagus.

    Place flour in a shallow dish/plate.

    In a separate shallow dish; add egg and whisk.

    In a separate shallow dish; combine grated parmesan cheese and Italian breadcrumbs together.

    Coat the asparagus by rolling in the egg and then cover all over with the Parmesan mixture. Transfer the air fryer. Depending on the size of your air fryer, you may need to do in batches. Continue with the rest of the asparagus.

    Preheat the air fryer to 400°F (204°C). Air fry for 8-10 minutes or until golden brown (make sure to flip half way).

    Serve with ranch or your favorite dip.

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    Air Fryer Parmesan Asparagus

    No ratings yet
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 4
    Calories

    Equipment

    • Air Fryer

    Ingredients
      

    • 1 lb asparagus
    • cup grated parmesan cheese
    • cup Italian breadcrumbs
    • ¼ cup all-purpose flour
    • 1 egg

    Instructions
     

    • Preheat the air fryer to 400°F (204°C).
    • Clean then cut off the bottom (2"-3") of the asparagus.
    • Place flour in a shallow dish/plate.
    • In a separate shallow dish; combine grated parmesan cheese and Italian breadcrumbs together.
    • In a separate shallow dish; add egg and whisk.
    • In this order: Coat the asparagus by rolling in the flour, egg and then cover all over with the Parmesan mixture. Transfer the air fryer. Depending on the size of your air fryer, you may need to do in batches. Continue with the rest of the asparagus.
    • Air fry for 8-10 minutes or until golden brown (make sure to flip half way).

    Serve with ranch or your favorite dip.

      Video

      Keyword air fryer Parmesan asparagus, appetizer, best sir fryer parmesan asparagus recipe, easy air fryer parmesan asparagus recipe, snack
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Appetizer Recipes

      Sizzling Vietnamese Mini Crepes, Banh Khot

      Sizzling Vietnamese Mini Crepes (Banh Khot) infused with coconut milk. These are very similar to the full-size Crepes (Banh Xeo) and are made from the same type of batter with a similar crunch (if done correctly that is). These bite sized delights may be enjoyed as an appetizer or finger food when entertaining guests. Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce.

      Ingredients
      1-14 oz package of banh khot
      1 Tbsp ground turmeric
      2 cups of water
      1 can coconut milk
      1 lb large shrimps (peeled and deveined)
      One bunch green onion, chopped
      Optional sides:
      Green lettuce, chives, and various other types of herbs (additional wrapping options)

      Dipping Sauce:
      ¼ cup boiling water
      ¼ cup granulated sugar
      ¼ cup fish sauce (may add more if you prefer)
      1 cup coconut soda
      ¼ cup limes (2)
      1-3 cloves garlic, minced
      2-3 Thai peppers, minced (optional)

      Instructions
      1. In a large mixing bowl, add the bag of banh khot flour, turmeric, water and coconut milk. 2. Mix until smooth with no lumps.
      3. Add chopped green onions and stir. Set aside for 20 minutes.
      4. Wash and clean shrimp. Set aside until ready to cook.
      5. Using a banh khot pan (see picture), add oil (good amount) to the pan and heat the pan until medium high.
      6. Add batter to each mold, approximately up to 2/3 full.
      7. Pick up the pan and gently maneuver the batter in a swirling motion to create the cup-like shape. Cover with a lid and cook for 3-4 minutes.
      8. Add raw shrimp and cook for another 1-2 minutes.
      9. The mini-crepes will be done when the begin to look crispy (see picture for reference).
      10. Repeat these steps using the remaining batter and shrimp.

      Dipping Sauce
      1. In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
      2. Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
      3. Just prior to serving, add the garlic and optional hot peppers and enjoy.

      Easy Vanilla Cupcakes

      For this weekend, I created from scratch these vanilla cupcakes with buttercream icing. You will enjoy the fluffy, moist and gently sweet cake as the sinfully delicious buttercream topping melts smoothly in your mouth.

      Ingredients
      1 2/3 cup all-purpose flour
      1      cup granulated sugar
      1 ¼  tsp baking soda
      1 ½  tsp baking powder
      ¼     tsp salt
      ¾     cup unsalted butter (melted)
      1      Tbsp vanilla extract
      3      egg whites (room temperature)
      ½    cup sour cream (room temperature) 
      ½    cup milk (room temperature)

      Buttercream Icing
      4    cups confectioners’ sugar
      2    sticks unsalted butter (room temperature)
      1    tsp vanilla extract
      ½   Tbsp heavy cream
      ½   Tbsp milk
      Pinch of salt

      Instructions
      Cupcakes:
      1. Preheat the oven at 350° degrees.
      2. Combine all dry ingredients together and sift. Set aside.
      3. Combine all wet ingredients together in a mixer and mix.
      4. Combine the dry and wet ingredients in the mixer. Mix until relatively smooth, a few small lumps are acceptable,
      5. Pour the batter into the cupcake papers, fill them up to 2/3 of the way.
      6. Bake for 16-18 minutes or until a toothpick placed in the center comes out clean. Remove from oven before the tops of the cupcakes start to get brown. 

      Buttercream icing:
      Mix all the ingredients together and whip in the mixer until it looks fluffy and smooth.

      Tip: follow directions and enjoy

      Chinese Hot Dog Flower Buns

      Chinese Hot Dog Flower Buns. Very similar to American Pigs in a Blanket; except these are covered in fresh Chinese chives, sesame seeds and a simple syrup glaze. Baked to perfection the bread is sweet and pulls freely from the cluster to make this a kid favorite finger food.  We enjoy these fresh out of the oven before they have time to cool.

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      Chinese Hot Dog Flower Buns

      No ratings yet
      Prep Time 25 mins
      Cook Time 20 mins
      Resting Time 2 hrs
      Total Time 2 hrs 45 mins
      Course Baked Goods, Breakfast, Snack
      Cuisine Asian, Chinese
      Servings 8
      Calories

      Ingredients
        

      • 8 hot dogs
      • Chinese chives optional
      • sesame seeds

      Tangzhong

      • 3 tbsp water
      • 3 tbsp milk
      • 2 tbsp bread flour

      Dough

      • ½ cup milk
      • 3 tbsp granulated sugar
      • 1 tbsp active dry yeast
      • 2 ½ cups bread flour
      • ½ tsp salt
      • 1 egg
      • 4 tbsp butter melted

      Simple Syrup Glaze

      • ¼ cup granulated sugar
      • ¼ cup water

      Egg wash

      • 1 whole egg
      • 1 tbsp milk

      Instructions
       

      Make the Tangzhong

      • Cook on medium until it becomes thick. Then set it aside until ready for use.

      Making the Dough

      • Prepare the dough in a mixer: Mix yeast,lukewarm milk and sugar in a bowl; then let it sit for 5 minutes.
      • Add bread flour, salt, egg, and butter to the mixer. Mix and knead for about 1-2 minutes. Then add the tangzhong (from step 1) to the dough in the mixer. Knead for 5 minutes on low (speed 2).
      • Shape the flour into a ball and place it into a lightly greased bowl. Cover with a towel for 1 hour or until it doubles in size.*
      • Punch the dough and divide it into 8 equal parts. Shape each dough part into a rectangle shape 3”x 6”. Place 1 hot dog in the center of the dough. Fold the dough and closed the seam together. Roll it back and forth until the seam disappears.
      • Cut the hot dog dough into 6 equal pieces. Arrange the pieces into a flower. Place the flower on a parchment paper. Put 1 piece in the center and 5 pieces around the center as petals, space them out a little. Repeat with the other hot dogs. Cover the flower hot dogs with a kitchen towel.
      • Let them sit for another hour or until they double in size. *
      • Preheat the oven to 350° degrees.
      • Prepare the flower hot dogs for the oven:  Brush the egg wash over them. Then sprinklethe sesame seeds and chives on top.
      • Place flower hot dogs in the oven and cook for 20-25 minutes or until they are golden brown.
      • Pour the Simple Syrup Glaze over the fresh flower hot dogs when they are out of the oven.

      Making the Simple Syrup Glaze

      • Cook sugar and water on the cook top on medium until it thickens.

      Notes

      *Tip: I put the dough next to my window so the sunlight form outside can help it rise.
       
      Keyword chinese bakery, Chinese hot dog flower buns, hot dogs flower
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      More Asian Recipes

      Lemon Blueberry Bread with Lemon Glaze Icing

      This recipe was a hit with my family. It goes great with your morning coffee or as a cheat snack anytime. When it is fresh out of the oven it makes the entire house aromatic with thoughts of delectable anticipation.

      Lemon Blueberry Bread with Lemon Icing

      So good and easy to bake.
      No ratings yet
      Prep Time 10 mins
      Cook Time 55 mins
      Total Time 1 hr 5 mins
      Course Dessert
      Cuisine American
      Servings 12
      Calories

      Equipment

      • 9" x 5" Loaf Pan

      Ingredients
        

      Bread 

      • ½ cup oil
      • ¾ cup sugar
      • 2 eggs room temperature
      • ½ cup milk
      • 1 whole lemon plus ½ tbsp lemon juice juice & zest
      • 1 ½ cup all purpose flour
      • 1 tsp baking powder
      • ½ tsp salt
      • 1 cup blueberries 

      Icing

      • ½ cup confectioners' sugar
      • ½ lemon juice

      Instructions
       

      Bread

      • Preheat the oven to 350 degrees and line 9”x 5” loaf pan with parchment paper. 
      • Put all the dry ingredients together in a bowl and mix.
      • In a separate bowl put all the wet ingredients together and mix until it looks smooth.
      • Add the dry ingredients to the wet ingredients bowl and mix until no lumps.
      •  Gently fold in the blueberries.
      • Put the batter into loaf pan and place some blueberries on top.
      • Bake for 55-60 minutes. Let the bread cool for 10 minutes before putting the icing on top.

      Icing

      • Mix the ingredients together until it smooth and set aside. 

      Notes

      Enjoy!
      Keyword Homemade Lemon Blueberry Bread, Lemon Icing
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