Pickled Eggs THREAD

Logan_Lamothe said:
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.
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I'm trying this. Sounds interesting!
 
Revival of the best thread

Doc M said:
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
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This thread is too good to die! I thought it was in the lounge. Went through 8 pages of my subscriptions to find this! Went to the likor store last night and godamn they had some pickled eggs for sale. Weren't very good, but it reminded me of this. So I just tried your recipe Doc, she's cooling down as we speak.

The jar will be cracked within 2 weeks, I can't wait :D

Anyone else try something flashy? Tomorrow im making a batch of the one with lemon and lime slices!
 
getting the eggs off a guy i work with tomorrow. gonna have to let them sit for a while though, they are farm fresh and they don't hard boil so well when they are young.
 
I used Doc M recipe and made one jar to try it out.

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I adjusted the ingredients as follows:

1 - one litre wide mouth mason jar
250ml water
250ml pickling vinegar (has higher acidity than regular white vinegar)
a teaspoon pickling spice
a teaspoon course salt
half a teaspoon whole pepper corns
one slice red onion (that's what I had in the fridge)
6 hot banana pepper rings.
2 gloves of garlic (smashed)
8 boiled eggs (probably 10 would fit in the 1 litre jar but would use less water/vinegar because of displacement)

The eggs I had on hand were in the fridge and probably a week or two old. Older eggs definately peel easier than fresh.

and now the jar sits in the fridge to wait.....:dancingbanana:
 
i used doc's recipe. only i used silky eggs (bite size little guy's) and fresh hot peppers from my garden. it will be one week tomorrow, you best believe i'm gonna be opening them.
 
mmmm - smoked eggs!

I hard boilled a bunch, then shelled them and brined them for about an hour. Then I cold smoked them with birch for about an hour. Never thought about pickling them... until now
 
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