Pickled Eggs THREAD
- Thread starter Wally
- Start date
Trying this on the next batch!
angrygopher
Regular
- Location
- WMU203, Alberta (YCT)
After spending most of the morning going through the many pages, here's my mom's very simple, but the popular recipe from many decades ago. My only twist is that added sliced sweet peppers to it, not for the taste but for those that "know they don't like" pickled eggs.
3 dozen large hard-boiled eggs, peeled
4 cups pickling vinegar
1 cup of water
1 cup of sugar
1Tbsl Pickling salt
2 tbsp pickling spice
Sliced onion
Red, yellow & green pepper wedges (optional)
Layer onion & eggs until the jar is packed full. May also add sweet peppers with the layers of onions for colour (and it helps that they taste good too!)
It's a pretty safe and true brine! Now, after scouring the many posts, I need to do some work of my own. I have tried to use smoke on this recipe in the past, it was disappointing. I think my mistake was doing the eggs in the shell which limits the amount of smoke the eggs can take on. They definitely take on the smokey colour, the flavour not so much. Looking at past recipes from the thread, I also find it ironic that this brine lacks garlic cloves. If you were to visit our home and be served almost any food - you would be challenged to find meat or preserves without garlic in it. The only one I can think of, if maybe Jean Pare's Million Dollar Relish (move over Bicks and Heinz you lose!)
3 dozen large hard-boiled eggs, peeled
4 cups pickling vinegar
1 cup of water
1 cup of sugar
1Tbsl Pickling salt
2 tbsp pickling spice
Sliced onion
Red, yellow & green pepper wedges (optional)
Layer onion & eggs until the jar is packed full. May also add sweet peppers with the layers of onions for colour (and it helps that they taste good too!)
It's a pretty safe and true brine! Now, after scouring the many posts, I need to do some work of my own. I have tried to use smoke on this recipe in the past, it was disappointing. I think my mistake was doing the eggs in the shell which limits the amount of smoke the eggs can take on. They definitely take on the smokey colour, the flavour not so much. Looking at past recipes from the thread, I also find it ironic that this brine lacks garlic cloves. If you were to visit our home and be served almost any food - you would be challenged to find meat or preserves without garlic in it. The only one I can think of, if maybe Jean Pare's Million Dollar Relish (move over Bicks and Heinz you lose!)
I'd start with Hard Boiled eggs....
angrygopher
Regular
- Location
- WMU203, Alberta (YCT)
Best advice, real pickling vinegar, have an Instant Pot? Boil your eggs in it, best-darned thing ever! Just did 2 30 egg batches this afternoon,
Instant Pot Hard Boiled Eggs
Ingedients
1 cup water or to the minimum liquid level line.
as many eggs as you need or to the capacity of the instant pot.
Directions
Set Instant pot to 7 minutes pressure cook until finished.
Then allow 7 minutes natural release and then rapid release
Remove pot and immerse in running ice water under the tap - luckily in western Canada, that means flowing tap water for 5-10 minutes.
Then peel the best way you know
Instant Pot Hard Boiled Eggs
Ingedients
1 cup water or to the minimum liquid level line.
as many eggs as you need or to the capacity of the instant pot.
Directions
Set Instant pot to 7 minutes pressure cook until finished.
Then allow 7 minutes natural release and then rapid release
Remove pot and immerse in running ice water under the tap - luckily in western Canada, that means flowing tap water for 5-10 minutes.
Then peel the best way you know
Last edited:
angrygopher
Regular
- Location
- WMU203, Alberta (YCT)
I was hoping to use the 1.9-litre mason jars because the lids of my 4-litre jars are hurtin'. Sadly, the 1.9's are already "busy". Added garlic cloves this time since it's not been tried with this recipe before. Not too sure how the orientation changed, at least it's not upside down! 
Next up, a dozen smoked with mesquite or competition blend or alder... ah heck they're smoked on the Traeger!
Next up, a dozen smoked with mesquite or competition blend or alder... ah heck they're smoked on the Traeger!Attachments
Last edited:
angrygopher
Regular
- Location
- WMU203, Alberta (YCT)
Smoke the eggs, onions and garlic cloves...
I put the eggs on a pizza pan, they were rolling around enough that I thought they'd fall off, so I grabbed a bunch of sliced onions to create a dam to stop the eggs from rolling off the pan. Bonus... smoked onions. Heck, while the onions are smoking, may as well through on a few garlic cloves too!
I put the eggs on a pizza pan, they were rolling around enough that I thought they'd fall off, so I grabbed a bunch of sliced onions to create a dam to stop the eggs from rolling off the pan. Bonus... smoked onions. Heck, while the onions are smoking, may as well through on a few garlic cloves too!
Attachments
Butcherbill
CGN Ultra frequent flyer
- Location
- Blaster land, Okanagan BC
If you like pickled beets, take your leftover pickling brine and pickle eggs in them. The wife tried it once and it’s really good, the eggs take on a pink colour as well.
Holy cow.
Easiest and fastest way to do perfect hard boiled eggs (no fuss peeling)
1-6 dozen eggs into the Instant pot
Add 1.5 cups of water
Cook on egg setting for 6 mins
Set eggs in ice bath for 5 mins.
Managed to do 2 dozen eggs tonight and start to finish including clean up only took about 30-35 mins.
Easiest and fastest way to do perfect hard boiled eggs (no fuss peeling)
1-6 dozen eggs into the Instant pot
Add 1.5 cups of water
Cook on egg setting for 6 mins
Set eggs in ice bath for 5 mins.
Managed to do 2 dozen eggs tonight and start to finish including clean up only took about 30-35 mins.
