Pickled Eggs THREAD

Eggs from the chickens

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3 dozen eggs, shoudl have done 4 dozen, there was lots of room in the jar!

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They actually look kinda gross...I added some mustard powder to see if that would taste good, and the brine seems to taste good with it, so....But it turns the brine yellow:)

I used whatever I had on hand-

Vinegar, water, onions, garlic, hot sauce, sea salt, fresh pepper, mustard powder and a few bay leaves. Shoudl be good in a coupel of weeks!:dancingbanana:
 
So I put 3 parts pickling vinegar to one part water in a 1.5 L jar a week ago

-dozen eggs
-10 garlic cloves sliced in half and crushed with the palm
-4 table spoons of kosher salt
-4 table spoons of pickling spice
-one large onion sliced
-dashes of hot sauce

I gotta say this is by faaaaaaar the best I have ever had. Only I should of put more hot sauce but thats because I'm a fiend :D
 
Ate one last night. Slightly vinegary, a little spice, coudln't taste onions or garlic yet. Pretty pleasant, really.

I let a good fart rip this AM. I wonder if it's related?:runaway:
 
So i had a go at 2 dozen using a "play it by ear" recipe, which I'll try to approximate below. First, the images:

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Now, here's how I tossed it all together:

-24 eggs, hard boiled
-1 head garlic, skinned and rough-crushed (just flattened with the knife, not chopped). About 10 or 12 cloves I'd guess.
-1 Litre white vinegar
-1 Litre water
-2 medium yellow onions, rough chopped
-1 jar Bick's Hot Pepper Rings, drained
-A "good handful" of salt; maybe 1/4 cup?
-A "good handful" of sugar, to adjust the taste while simmering the mix (<1/4 cup)
-Mixed peppercorns, whole, added to each jar individually

Heated everything but the eggs in a large pan, brought to just below boiling, while cooling the eggs and sterilizing the jars/lids/seals. Put 6 eggs in each jar, adding solid "goodness" in between the layers and on the bottom. Made sure to aliquot garlic cloves evenly as well.

Filled with steaming hot pickling liquid, just about to the brim (1/4" or so of space), then added about 1/2tsp of whole mixed peppercorns - the kind you'd just stick in a pepper mill. I chose not to heat the pepercorns, to preserve that awesome 'essence' that I find gets lost when heating pepper. Capped, sealed, then shook a bit to distribute the peppercorns.

It's been 3 days and I'm already dying to eat one... I tried one after 24h (had one jar that didn't seal, so I opened, re-heated, then re-sealed it... minus one 'tester', of course :) ) and it was friggin' delicious!

It's my first shot at pickled eggs, but I know it won't be my last!

-M
 
Also, for the way I did it, I'd recommend adding the sugar VERY last... taste the broth and the goodies in it, and see how much/little sugar you need to add. I found a quick "shake" from the sugar jar made a huge difference in balancing the acidity... wouldn't want to have anyone go overboard with the sugar accidentally and then hate this recipe! :)

Everyone's idea of a good acid/sourness balance is different, so just work up with the sugar (or leave it out) as you see fit. I quite liked the pickling liquid with no sugar but a quick survey 'round the house put me in the minority - afterwards, we all gave it the thumbs-up and it was good to go.

-M
 
this recipe makes a mid-brown, pungent egg... yummy though:

British pub pickled eggs
Ingredients
• 12 hard-boiled eggs
• 4 cups of malt vinegar
• 1 finely chopped chilli pepper
• 10 black peppercorns
• 10 whole cloves
• 3 cinnamon sticks
• 2 tsp of allspice
Method
1. Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
2. Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes.
3. Remove from the heat and allow to cool to about room temperature.
4. Strain the liquid and pour over the eggs covering them completely.
5. Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.
 
Moose Camp Grub

The first attempt about 64 eggs.

Ingredients:
-White Vineger
-Apple Cinder Vineger
-Water (About half of the White Vineger)
-Pepper Flakes
-Montreal Steak Spice
-Pickling Spice
-Italian Seasoning
-Game Rub
-Pickling Salt
-Sugar

In the Jar:
-Garlic Cloves
-Dill Weed
-Lime Slices
-Lemon Slices
-Peppercorns

Boiled Eggs




The Brine and Jars



Jars Ready for brine


Filled ready for boiling



And the Mom who tempered my crazy ideas and who actually knew how to pickle things.:)
 
This is the recipe I've used the last couple of years. I really like it (they never last though!)
Pennsylvania Dutch Pickled Hard Boiled Eggs And Red Beets (aka, pickled red beet eggs)

* 1 can small, whole red beets
* 1/3 c. brown sugar
* 1 c. cider vinegar
* 1 c. cold water
* 3 or 4 whole cloves
* small pieces of cinnamon
* 1 doz. hard boiled eggs

Put all together in a pan and simmer for 10 minutes.
Peel eggs and add to liquid and beets.
Put all in a jar or container and cover.
Click to expand...
Eat when you can't wait any longer.

Taken from this blog (through a google search - I don't uh subscribe to it or anything):p

h ttp://achickenineverygrannycart.wordpress.com/2007/03/29/pickled-red-beet-eggs-cauliflower-purple-cabbage/
 
Captain Paul said:
Lemon slices? Let us know how they taste! Thanks for the pics and bump!
Click to expand...

Just cracked the first jar after 5 weeks, they are good. Next batch needs more lemon and lime slices, and some whole mustards seeds in the jar, also the eggs were boiled to long and are a little rubbery but for a first batch I am pleased. No I need some peperoni and spiced rum and ginger to really enjoy the fruits of my labours.
 
When I finish a jar of pickled beets, I keep the juice and put hard boiled eggs in it and let them pickle in the fridge. The eggs end up fluorescent pink (very pretty!!) and delicious!
 
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