Pickled Eggs THREAD

i dont have any pickling vinegar. could i just use the left over "juice" from a pickle jar? I'm just planning on pickling afew eggs first to see if i like them any. plus my brother just finished a jar of pickles, so theres alot of juice.
 
Do it right bud....It makes all the difference. Hot brine and a solid vaccum seal are important. a 5 liter jug of Vinegar is about $5-$6 .

You can buy 'strubs' brand pickled eggs at most grocery stores in the cold section. Not a bad one to try and see if you like.

THEN the adventure begins!
 
SSJChar said:
i dont have any pickling vinegar. could i just use the left over "juice" from a pickle jar? I'm just planning on pickling afew eggs first to see if i like them any. plus my brother just finished a jar of pickles, so theres alot of juice.
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No pickle juice! Not acidic enough... I'm willing to bet that's a good way to get sick.


(12 days and counting)
 
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I've reused "juice" before. works great. a jar of the pickled jalapenos, reused the juice and filled the jar with canned little mushroom. very delicious :)
 
pitdogboy said:
How about some pickled Quails eggs?
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Actually, my bobwhites started laying about 2 weeks ago. I'm getting about 5 a day. 30 fit perfectly in a 500ml mason. I had forgotten about the shelling method, which I'm sure would work for regular chicken eggs, too: put the boiled eggs in a bowl and cover with vinegar. Leave in the fridge for at least 12 hours. The shells will be completely disolved, leaving only the membrane which is easy enough to remove with the hel pf a sharp, pointed knife.

The solution I use is vinegar, water, dill seed, mustard seed, salt, white pepper, black pepper corns, and minced garlic. Simmer 15 minutes before pouring over the eggs.
 
Now that is gourmet! I just picked up the ingredients for another 3 dozen. Same method as before but with 2 tsp of pickling spice in the brine during the simmering stage.
 
UPDATE:
Managed to hold off until the 12th. Just opened the big jar and that new recipe=AWESOME. Worked out well. Can't taste the dill though :confused:
 
Ya way more Dill bud....


Wally said:
OK, tryin' out a new recipe

5.5cups Pickling vinegar
2cups Apple cider vinegar
2cups water
1.5cups sprite
12 cloves garlic, slightly crushed, coarsely chopped
1.5 large white onions
1tsp sage
1tsp cumin
2tbsp pepper corns
2 heaping tbsp salt

This ended up being enough to fill the 4L jar and I bet it woulda filled the 1.5L jar too but I added some more vinegar and water to the hot brine to make sure.

So here's what 46 eggs in a pot looks like :D (woulda been 50 but 2 were cracked and 2 were eaten)

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It took me 25mins to peel all 46. Probably would been faster but I wasn't getting optimum egg-shell separation.

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46 eggs, 1.5 large onions and 5.5L worth of jars ended up working out really well. Now I have to see if I can keep my mitts off those jars for 2 weeks :ninja:

After making those eggs I made a big pot of spaghetti sauce... my feet hurt.
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Last batch is l-o-o-o-o-n-g gone so it's time. Wine vinegar was so-so....will probably go back to malt vinegar after researching spices this weekend.

Wife put up some blueberry jam recently (eat it by the spoonful).

Mebbe it's time for ginger beer . I like a bit of a kick.
 
Ahhh Amphibious and another buddy were over tonight. We were drinking beer and enjoying delicious eggs...
 
Gatehouse said:
I haven't made any pickled eggs yet, keep forgetting...Although I think I have some 4L jars at work- Not Mason jars, but they look like giant pickle jars.
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If Pitdogboy would walk across the plaza and give me some pickled eggs, I would be happy to give him some big jars. Or a pint or 3...

;)
 
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