Pickled Eggs THREAD

Wally said:
AAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH YYYYEEEEEEEEEEEEAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHH............
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Wally, I have to be rude and ask: what is the critter hiding behind the chili on your stove? I've got a similar spice rack happening on mine so I can relate, minus the curious wood dude. Is he like your pickled egg shaman or something? :)

Wallycritter.jpg



My progress report is I had a couple jars from 2 months ago I purposely left alone and just tried. I was disappointed the heat wasn't more but they were still very good. I took some jars home at Christmas and those brave enough to try gave rave reviews. Of course, plenty of the seasonal antifreeze probably helped with the good feedback, too.
 
linzeiisdad said:
ht tp://whatscookingamerica.net/Q-A/bluegarlic.htm
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http://whatscookingamerica.net/Q-A/bluegarlic.htm
pitdogboy said:
Well now I know! Thanks! Makes sense actually
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All of my batched have had blue garlic and I've been eating it. Don't find it's that spectacular though.... pretty much just tastes like pickled onion and it gives me heartburn.
Bullwhip said:
Wally, I have to be rude and ask: what is the critter hiding behind the chili on your stove? I've got a similar spice rack happening on mine so I can relate, minus the curious wood dude. Is he like your pickled egg shaman or something? :)

Wallycritter.jpg



My progress report is I had a couple jars from 2 months ago I purposely left alone and just tried. I was disappointed the heat wasn't more but they were still very good. I took some jars home at Christmas and those brave enough to try gave rave reviews. Of course, plenty of the seasonal antifreeze probably helped with the good feedback, too.
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LOL I believe that is a Hedgehog toothpick holder and I have NO IDEA where it came from :D But now that you mention it... his is my Pickled Egg Shaman :p


My 4l jar of eggs ran dry 2 days ago. That's a pretty good run I figure. Over a month to eat both jars :D
 
Just cracked my early Dec batch...I suggest NO pickle spice at all. and only use onions in the brine. My 'Classy Egg' batch was perfect ...maybe a touch more hot pepper flakes and salt. To much funk is just that...

The Dec batch is still damn good...But it will be the last time I use pickle spice in the brine....Fresh dill weed is KING!
 
I just finished my big jar... the 2 jars lasted me over a month. I think i'm full of eggs for a while. Might try pickling something else though. maybe sausage or something.
 
Wally...Give the eggs a few months. WAY better. Mason jars are key too. Don't deny your egg lust either!

I am going to make the next brine by soaking some ingredients in the vinagar for 24-48 hrs before I heat it!

Pickles are good food
 
Well I took inspiration from this thread and made some pickled eggs tonight! 15 eggs in a 1.5L mason jar with pickling viniger, cider vinegar, water, garlic, hot sauce, a bit of pickling spice, pepper, salt and some dill!

I can't wait to try these things! How long do you figure I should be leaving them again? A couple weeks?

How are everyone's eggs turning out??
 
^At least a month... They need that long to assume the right texture and absobe the pickly goodness..

I hope you did in fact use a little pickling spice...That #### is nasty and over powering.


I honestly suggest make the brine, strain, then hot pack with dill weed (fresh) and hot peppers (ala Habanero, jalapeno, scotch bonnets etc).

Giver and get into it!
 
After reading through and getting excited about this thread(read drinking)10 eggs were put under the heat with the juice from a near empty jar of garlic dill pickles and some hot banana peppers. No heat detected in the eggs, but they were awesome after 3 weeks of sitting. Will be going out today for some pickling vinegar and eggs to start another batch today. I had forgotten how good these puppies could taste, and will not be without them in the fridge again!!!!!
John
 
Horrible news! cleaned my 1.5 litre jar, and decided to boil it for a few minutes in a big pot to sterilize it. Pull it out and the bottom has a crack in it!!!! Gotta head over to Ma's place tomorrow and see what she has for mason jars.
Bad news....I lost my big glass jar,but good news, I will be able to do 2 or 3 different recipes in the smaller jars.
Note to self, label the batches.
John
 
Fill the jar with hot brine as much as possible...ya want all the goods covered. I flip my jars weekly to ensure that I am a bit obsessed. Full jars make me feel better that everything is pickling.

John...a box of mason jars with lids and seals are gonna run ya .$20 at very worst.
 
Pickled Eggs

Got bored looking for Wally's old (the miracle you put in your mouth) pickled eggs thread so thought I'd start a new one. (the OTB apparently no longer searchable)

My latest recipe is still only slightly different from Wally's original (fills 1x1.5 litre jar):

1.5 cup pickling vinegar
0.5 cup malt vinegar
1 cup water
4 tbsp cyan pepper (mix it up between flakes & powder if you like)
1 tblsp Italian seasoning**
0.5 cup sugar
1 tblsp Montreal steak spice++
2 tblsp salt
1 leaf bay leaf more or less
2 cloves garlic crushed
3 tsp black pepper

For the jar:
- 1 onion (cut into rings) (1/2 large onion or 1 medium)
- 10 cloves garlic (chopped up)
- 13 boiled eggs (age a week or 2 from store, bring to a boil, let cool 17 minutes, quench with cold water, peel. VERY IMPORTANT: Don't forget to peel the eggs).
- enough malt (or wine) vinegar to fill the jar with a little space left (you decide how much "a little is"......or ask your significant other)
1.5 liter jar

Boil everything except previously boiled eggs, onions and the 10 cloves garlic 10 minutes (jar, pickling mixture......not necessarily in the same pot).

** Italian Seasoning
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

++ Montreal Steak Spice
INGREDIENTS

2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
 
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