Pickled Eggs THREAD

Hell of a thread, gents. I read the whole damn thing. One of the best I've ever read. No wonder you got the honour of a "sticky". :cheers:

Easy method for sterlizing jars - even one large jar - is to put the cold jar in a cold oven (on its side is fine), turn heat to 225. Leave in for 20 minutes after the oven reaches temperature, then turn oven off. Leave the jar in the cooling oven til you're ready for it.

Use tongs sterilized in boiling water to remove.

Your mason lids, or whatever lids, should have been sterilized in a bowl of boiling water.

When putting a hot jar on a counter, or when filling warm jars with whatever you're canning (usually a very hot mix of something) stand the jar on a sopping wet dish towel. It will prevent the glass from cracking.

Here's my quick-and-dirty pickled egg recipe:

  • Vlasic pickle jar - washed and sterilized - will hold 2 1/2 doz large eggs
  • 3 c vinegar
  • 2 c water
  • 2 medium onions - cut up
  • 4 cloves garlic - sliced
  • 4 rounded tsp pickling spice
  • 1 bay leaf

Fill jar with eggs, layering the raw onions and garlic in between.
Combine vinegar, water, pickling spice and bay leaf in a pot and boil for a couple of minutes.
Let mixture cool a bit, then pour over the eggs until covered.
Let the jar cool on the counter, then put in the fridge for a week.

I keep pickled eggs in the fridge all the time. I don't ever leave them standing in room temp.

All sorts of variations are possible from this basic recipe - hot peppers, malt vinegar, etc. etc. I sure will try some of the variations I've read in this thread - not the hot stuff though. I'm a sissy. :eek:

pickledeggs.jpg
 
Got it at Walmart last year, Paul. They used to stock Vlasic pickles in these huge jars. I haven't looked lately to see whether they still do.

Thanks for the comment. I'm new to this board and I figure a good way to start is to talk about food. :D
 
I just tried out some of my newest batch, its been sitting in a dark corner for 3 weeks now?

Tassssssssty! I tend to usually over spice over season over... everything! This time it was perfect! Lots of salt, pepper, wee bit of dill, some cayenne pepper, dried salty powdered red pepper, a full oignon and... yea a bunch of garlic.

I could only fit 8 large eggs.. what a shame. only 6 left and tomorrow my friends will have to pillage the rest!

That means a new batch for me tomorrow!
 
You Bastards!!!
After reading this, I have 2 friends coming over for my own Eggstravaganza tomorrow.
We are doing 144 eggs tomorrow.
I am not sure of the recipes yet, but I did buy a bottle of that asian hot sauce.
Im sooo eggsited!!!
 
Dang it.
Only have 10 of my original 32 eggs left after 10 days. Too many friends, took a jar up to my parents for the weekend.
The saving grace is that my wife wants me to make more!!!!

BTW - has anyone done carrots. I had a bunch of extra brine and stuck some baby carrots in there, they seem pretty good.
 
qballs said:
BTW - has anyone done carrots. I had a bunch of extra brine and stuck some baby carrots in there, they seem pretty good.
Click to expand...

Funny you should ask. My wife and I put up a dozen pint jars of carrots about three weeks ago. I've been meaning to get around to posting the recipe, because they turned out super.

Here it is... it's way simpler than it sounds when you first read it...

Dilled Carrots

I developed this recipe over several batches and several years. I’ve tried to write it so that someone new to “canning” can do everything right, not to insult your intelligence.

10 lb carrots – peeled and sliced into bite-sized chunks.
8 c vinegar
8 c water

12 mason jars – 1 pint size

(Cut these quantities in half for a 5 lb bag of carrots.)

Combine the vinegar and water and boil
In a separate large pot, cook carrots in water – time 2 to 3 minutes from when they start to boil. They should just turn very slightly soft.

Sterilize jars and, while the other stuff is boiling on the stove, arrange on a sopping wet dish towel. Make sure you sterilize the lids too.

Place in each jar:

1/3 tsp pickling salt
¼ tsp garlic powder or ½ fresh clove
½ tsp pickling spice
a good sprig of fresh dill weed

Fill each jar with hot carrots and then pour hot vinegar/water mixture to fill within ½ inch of top. Seal the jars tight and the lids should pop down when they cool.

Wait a couple of weeks before testing a jar.

You want a good accompaniment to pickled eggs? This might be it !


To sterilize:

Wash the jars with hot water and dish soap, and rinse. Arrange the glass canning jars in the oven on clean oven racks.

Turn the oven on 225 degrees Fahrenheit. Allow the jars to bake in the oven for at least 20 minutes before using them.

Leave the jars in the oven, (oven still turned on) until you begin to fill them with the food you are canning. That is unless it's a cold pack item. Most foods are hot when you can them. If you put cold food in a hot glass jar, it can cause the jar to burst. The same goes with putting hot food in a cold glass jar.

When you remove the jars, they will be hot to touch. To keep the jars sterile and keep from burning yourself, use a clean jar handler. This is a very wide tong-looking kitchen utensil. (You can use hot dog tongs as a substitute- easier if you place the jars on their sides so you can grab them.)

Never place the jars in the oven after turning the oven on. Very important to turn the oven on after the jars are inside. Putting jars in a hot oven can cause them to crack or burst.

Sterilize the Mason lids by dropping them one by one into a bowl of boiling water poured from a kettle.
 
Those sound awesome.
I didn't blanch the carrots at all, just dumped them in.
So far they are good. Need to get up to speed on canning properly though!!
 
I'm sure that if you let raw carrots sit in the used pickled egg brine for a week or two (in the fridge) they could be good, but it seems to me that if you took the extra step of blanching them they would take on more of the flavour. Plus I think you have less chance of them spoiling if you end up keeping them for a longer time.

For me, it's the dill flavour that really makes them good! :) Of course you could add a few springs of dill to that used brine too. So many variations you can try, as long as open jars are well-refrigerated.

The recipe I suggested is more work, but if you like the flavour it's nice to have a storage shelf full of these jars and crack one whenever you like! Cheap as hell to make too! :p
 
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