Pickled Eggs THREAD
- Thread starter Wally
- Start date
thedutchess
The Gift Basket
- Location
- New Brunswick, Canada
ive never eaten them 
Nah, he kept his hands to him self but I'm always on the lookout for the warning signs
Ask him about the Irish girl
clarke is just jealous, and misses his man toy bartell
I'm to busy getting molested by your foul-assed dog to do anything else at your place.
Do you need a pressure cooker to get a good seal? I have been meaning to buy one. I planted a small orchard (apple, pear, cherry and plum and well as grapes, straw berries and blue berries) this summer and know that once they start fruiting i will need to can some or give it away.
Try growing your own dill. It tastes way better then store bought. Check this out, you can grow indoors all year round.
http://www.aerogrow.com/
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Funny you should mention the foul-ass dog, he's sitting beside me right now reminding me just how foul his ass really is....clarke is just jealous, and misses his man toy bartell
I'm to busy getting molested by your foul-assed dog to do anything else at your place.
No! You definitely do not need a pressure cooker to make pickled eggs....
When using mason jars how do you make sure you have a good seal? is there a noise to listen for?
Here's an Idea that I just thought was worth mentioning.....
Pickled Egg Salad Sandwiches MMmmmmm I just wish I had some pickles to chop up in them
Pickled Egg Salad Sandwiches MMmmmmm I just wish I had some pickles to chop up in them
Mason jars have those thin steel lids. When they have a good seal the center gets sucked into the jar. If you can push on the center of the lid and it goes in and out you don't have a good seal or you didn't have enough liquid in the jar when you filled them
bought some strubs pickled eggs last night(took me forever to find them at the store though. by the cheese apparently). they are ok. I don't quite taste too many spices though, mostly just the vinegar. Makes me want to make my own though, see what flavours i can get. anyone ever try to get a mesquite flavour? maybe some chipotle. i'm gonna try to find as many small jars as possible, to test out flavours. i sure hope no one at home minds the smell of vinegar.
This is the first time I clicked on this thread. I've seen it thousands of times, but........I never thought it would be worth eating...I mean reading. So to sum up the 224 replies...what is the morale of the pickled egg story anyways?
AAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH YYYYEEEEEEEEEEEEAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHH............
I Just cracked that jar and the smell of Sweaty armpit hit me like a tonne of bricks.......
Never before could I have thought the smell of sweaty armpit would do it for me like it did tonight.. Christmas beer with sweaty pickled eggs... No ###, boys, but Saturday will cure that
This is the current one:
*erg, I was good and drunk. probably not a good idea to post her pic here lol*
Shhhhhhhhhhhhhhhhhhhhhhhhhh! (She Shags like a minx!)
Oh, Amphibious is fast asleep in the spare room. What should I do with him? (Sharpies at the ready
)
I Just cracked that jar and the smell of Sweaty armpit hit me like a tonne of bricks.......
Never before could I have thought the smell of sweaty armpit would do it for me like it did tonight.. Christmas beer with sweaty pickled eggs... No ###, boys, but Saturday will cure that
This is the current one:
*erg, I was good and drunk. probably not a good idea to post her pic here lol*
Shhhhhhhhhhhhhhhhhhhhhhhhhh!
(She Shags like a minx!)Oh, Amphibious is fast asleep in the spare room. What should I do with him? (Sharpies at the ready
)
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They are delicious, you need to make some, post your recipe here and then bug the mods to sticky this jem
Yep... I just read the this topic a few days ago and now I want to make some pickled eggs... it should be stickied, for you sir, have seriously contributed to the greenhouse effect and global warming... amost 25 pages and counting!
I don't use a pressure cooker as the acidity workes fine. AS FOR OTHER FOODS....Use a pressure cooker and follow the recommended processing time or ya might get some nasty poisioning.
I have an Oct batch and a Dec batch ready in the fridge! Lotsa picked Habaneros too
I have an Oct batch and a Dec batch ready in the fridge! Lotsa picked Habaneros too
Just a chemical reaction. My mom makes the best dill pickles you will ever eat and half the jars have blue garlic in them. Nothing to worry about.
That would be good too! Some people at work like pickled garlic and make jars of it.
ht tp://whatscookingamerica.net/Q-A/bluegarlic.htm
Garlic is known to contain sulfur compounds which can react with minute traces of copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.
If fresh garlic is picked before it is fully mature and hasn't been properly dried, it can turn and iridescent blue or green color when in the presence of an acid. It may be caused by an allinin derivative.
A reaction between garlic's natural sulfur content and any copper in your water supply, or in the cooking utensils your are using (such as cast iron, tin, or aluminum) can sometimes change the color of garlic.
The other sources of copper might be butter, lemon juice, or vinegar.
Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening (but I'm not yet sure that is true).
Are you using table salt instead of kosher or canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling. Use kosher or pickling salt.
Different varieties or growing conditions can actually produce garlic with an excess natural bluish/green pigmentation (anthocyanins*) made more visible after pickling.
