tactical lever
CGN frequent flyer
- Location
- Fox Creek, Alberta
Have not looked yet to see if other methods are similar to mine; but here are my rough directions.
In my quest to get really good pickled eggs, I started pickling some myself. A bar I used to frequent had home made ones on the counter, and store bought eggs were rubbery and not very tasty.
Was pretty easy to do, and requires no real skill to get the best pickled eggs you'll ever taste. I think I settled on about a 70% vinegar solution, or maybe slightly less to water with a good portion of that malt vinegar, red wine vinegar, and cider vinegar. Or some mix, thereof. Using a little vinegar in the water while boiling the eggs gets the shells a bit soft and easy to remove with no mess. I'd boil the vinegar/water solution for a short time separate from the eggs, with pickling spice, some brown sugar, chopped onions. Garlic would be a nice addition, also. Come to think of it, I may have not boiled the onion. Cannot remember. After boiling I'd pour it over the eggs in a jar and set them up wherever is convenient. No need to seal them.
Takes a while for the flavour of your pickling to really seep in. Leave for a month at least, and probably 3 months to get to peak flavour. Probably last for about 6 months before they degrade a bit in texture. I've eaten an egg that was pickled and not sealed that was a good 3 years old though with no ill affects. Can reuse pickling juice as well. Or even use the juice from store bought cucumber pickles or beets. The beets added an interesting flavour and dyed the eggs a deep pinkish colour.
Almost forgot to add that with the darker colour vinegar solutions you can see how far the vinegar penetrates the egg. Probably the best after about full penetration of the white? And the egg that was 3+ years old was edible, but not as good, and after they get truly old, will tend to fall apart.
And it's not a tough job to get rolling and pickle about a 100 chicken eggs with a few big jars. Pretty good prep for quick and easy food and snack. I think it's easier overall to do a big batch rather than setting up several times.
In my quest to get really good pickled eggs, I started pickling some myself. A bar I used to frequent had home made ones on the counter, and store bought eggs were rubbery and not very tasty.
Was pretty easy to do, and requires no real skill to get the best pickled eggs you'll ever taste. I think I settled on about a 70% vinegar solution, or maybe slightly less to water with a good portion of that malt vinegar, red wine vinegar, and cider vinegar. Or some mix, thereof. Using a little vinegar in the water while boiling the eggs gets the shells a bit soft and easy to remove with no mess. I'd boil the vinegar/water solution for a short time separate from the eggs, with pickling spice, some brown sugar, chopped onions. Garlic would be a nice addition, also. Come to think of it, I may have not boiled the onion. Cannot remember. After boiling I'd pour it over the eggs in a jar and set them up wherever is convenient. No need to seal them.
Takes a while for the flavour of your pickling to really seep in. Leave for a month at least, and probably 3 months to get to peak flavour. Probably last for about 6 months before they degrade a bit in texture. I've eaten an egg that was pickled and not sealed that was a good 3 years old though with no ill affects. Can reuse pickling juice as well. Or even use the juice from store bought cucumber pickles or beets. The beets added an interesting flavour and dyed the eggs a deep pinkish colour.
Almost forgot to add that with the darker colour vinegar solutions you can see how far the vinegar penetrates the egg. Probably the best after about full penetration of the white? And the egg that was 3+ years old was edible, but not as good, and after they get truly old, will tend to fall apart.
And it's not a tough job to get rolling and pickle about a 100 chicken eggs with a few big jars. Pretty good prep for quick and easy food and snack. I think it's easier overall to do a big batch rather than setting up several times.
(had too many, we also have a freezer full of chickens now 
