Pickled Eggs THREAD
- Thread starter Wally
- Start date
9mikemike
CGN frequent flyer
Way to go guys, now I am making up a bunch tonight to take to hunting camp...Just bottled 92 bottles of wine and now pickled eggs, we should not be fit to be around other humans for at least a month, good thing hunting camp is 6 weeks...
Making some dill picked ones right now.
My brine is boiled and I am straining it this round as the last batch had to much pickle spice flavor. In fact I used 0 pickle spice this batch. I figure I'll make a batch every month as I am out!
1.5+ months is the idea pickling time btw...texture and flavour are optimal imho.
My brine is boiled and I am straining it this round as the last batch had to much pickle spice flavor. In fact I used 0 pickle spice this batch. I figure I'll make a batch every month as I am out!
1.5+ months is the idea pickling time btw...texture and flavour are optimal imho.
This time I used:
Pickling vinigar
Onion
Steakspice
a bit of sugar
musstard seeds
fresh dill
Habanaro peppers
garlic
sea salt
black pepper corns
sage +Rosemary+bay leaf
boiled the brine, strained, put a sprig of dill, garlic clove, blk pepper corns, hot peppers and a bay leaf in the jars.
Just trying to make them more savory than pickley this round.
I think a bit of pickle spice in the brine would add to it but it needs to be strained imho...looks better too
Pickling vinigar
Onion
Steakspice
a bit of sugar
musstard seeds
fresh dill
Habanaro peppers
garlic
sea salt
black pepper corns
sage +Rosemary+bay leaf
boiled the brine, strained, put a sprig of dill, garlic clove, blk pepper corns, hot peppers and a bay leaf in the jars.
Just trying to make them more savory than pickley this round.
I think a bit of pickle spice in the brine would add to it but it needs to be strained imho...looks better too
Julia knows what she is talking about...Tehy always work for me. My first guess is that your eggs are larger than normal, or that you are at elevation, causing water to boil at lower temps.
I boiled up some eggs, put them in vinegar, banana peppers, garlic, red-hot sauce and let them sit now forever ... like maybe 6 months but I think more as I forget them in the back of my fridge ... are they gonna eat a hole in my stomach if I ate one? I'm afraid ... HAHA!
Otokiak
Rankin Inlet, NU
CANADA
p.s. longest I think I ever let eggs sit was a month a half maybe?!?!
Otokiak
Rankin Inlet, NU
CANADA
p.s. longest I think I ever let eggs sit was a month a half maybe?!?!
Next batch is in using Wally's original recipe but with 1/2 cup sugar (1/4 cup more than the last batch), 1/2 cup malt vinegar instead of regular vinegar and the usual 3 tablespoons Cayenne pepper.
Last batch was super delicious but I like to push my luck.
Last batch was super delicious but I like to push my luck.
Keep them in the fridge--do not put on the shelf when bottled. That way they'll keep at least 2 months. I've heard 4 months, but as a firearms owner who doesn't enjoy the sh!ts I'm naturally cautious.
The trick is not to let conditions become favorable for botulism growth. Botulism likes room temperature or warmer, and high pH (above 5, say).
The brine may be less than 4 pH, but the interior of the egg is mostly sealed against infection and also against penetration by the brine. Got to love nature.
Vegetables like cucumbers & onions are more permeable, so are much less of a risk.
As with uncooked bear, pork or chicken, if the infection is not present there is no problem. Botulism is pretty much everywhere unfortunately, possibly pots & pans, on the tip of toothpicks, so make sure to sterilize jars (in the very least wash with soap & water, or boil for 10 minutes under water) and touch food as little as possible.
All that said, it's child's play. Boil the brine and use a clean jar and pickled eggs are a garden of earthly delights. Never had a problem with pickled eggs.
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