Pickled Eggs THREAD

qballs said:
Can a guy reuse the brine? I just added more eggs as I am out. I think it will be good once more.....
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I've done it before, for eggs that weren't in the fridge for more than a few weeks. The vinegar is what gives the brine its preservative qualities and what flavours the eggs (mostly). A good brine should be re-usable as long as you don't leave it in the fridge for month after month. Make sure the eggs are completely immersed.
 
The garlic turns green on my too when I make some recipes. Not sure why, but it tastes just the same. I mix mashed garlic, salt and olive oil together, heat it, and dip shrimp in it.
 
Most excellent :cool: ....well I couldn't wait...I had to open just ONE jar and try them after only 4 days :D . I gotta say...they were pretty damned good! I could taste vinegar right through the egg whites and a little into the yoke....

So if you guys are jonesin' for those eggs...bust them out!
 
I didn't measure much out but I basically went:

1-1.5 litres vinegar
2 cups water
1 clove garlic
2 tbsp Crushed red peppers


Not much science I know...bare with me :)
 
Last night's recipe filled a 1.5 liter jar:

Simmered together for 10 minutes:
1.5 cup pickling vinegar
0.5 cup wine vinegar
1 cup water
1 tbsp cyan pepper
2 tbsp Franks Xtra Hot
1 tbsp Italian seasoning
0.5 cup sugar
1 tbsp Montreal steak spice
2 tbsp salt
1 large bay leaf
2 cloves garlic crushed
1 tsp black pepper

Added to the jar with the brine
15 sprigs fresh dill, chopped, stems removed
1/2 onion (cut into rings)
10 cloves garlic (cut in half)
13 boiled eggs (at least a week old, brought to a boil then allowed to cool for 15 minutes, then covered with cold water for another 5-10 minutes before peeling)
 
Grizzlypeg said:
The garlic turns green on my too when I make some recipes. Not sure why, but it tastes just the same. I mix mashed garlic, salt and olive oil together, heat it, and dip shrimp in it.
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Garlic will turn green when cut with a non stainless steel knife. Reacts with the metal in some way. Just a bit of useless info;)
 
bnichols said:
Last night's recipe filled a 1.5 liter jar:

Simmered together for 10 minutes:
1.5 cup pickling vinegar
0.5 cup wine vinegar
1 cup water
1 tbsp cyan pepper
2 tbsp Franks Xtra Hot
1 tbsp Italian seasoning
0.5 cup sugar
1 tbsp Montreal steak spice
2 tbsp salt
1 large bay leaf
2 cloves garlic crushed
1 tsp black pepper

Added to the jar with the brine
15 sprigs fresh dill, chopped, stems removed
1/2 onion (cut into rings)
10 cloves garlic (cut in half)
13 boiled eggs (at least a week old, brought to a boil then allowed to cool for 15 minutes, then covered with cold water for another 5-10 minutes before peeling)
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Just an update: made it 5 days before cracking open the jar and so far this is my best batch yet even though the brine hasn't had time to penetrate the egg white. The dill makes a big difference and the taste is very complex (in a good way): first dill & a little salty, then slightly sweet, then more dill taste, then slightly hot & spicy, finishing with a combination of spicy & sour (vinegar) after taste. Next time will probably add a couple of chopped up Jalapeno peppers...
 
bnichols said:
Just an update: made it 5 days before cracking open the jar and so far this is my best batch yet even though the brine hasn't had time to penetrate the egg white. The dill makes a big difference and the taste is very complex (in a good way): first dill & a little salty, then slightly sweet, then more dill taste, then slightly hot & spicy, finishing with a combination of spicy & sour (vinegar) after taste. Next time will probably add a couple of chopped up Jalapeno peppers...
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I'm gonna try to make your batch today. I'll be reporting back in a week:cool:
 
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