Pickled Eggs THREAD

Captain Paul said:
Ok, do you know of any good hot peppers I could buy at a local grocery store? I like stuff thats stupid hot... my uncle used to grow his own peppers and he threw away the cutting board as well lol one time he did not wash his hands and went to the bathroom.. poor fellow was running around the house screaming his head off!

the last batch I did I used beet juice (they are very popular online so thought id give it a try) not my type.. I prefer vinegar! So for my next batch I will try out your recipe. Just wondering what strong peppers I could buy locally you think would be a good idea!
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Well you have a couple of options depending on where you live. I can get hot peppers from produce stands around here in Kelowna or if I go to specialty produce store they have some good ones.

Now if you live in a big city, go to a East Indian or Thai Grocery and they will have good peppers.
 
Thats good. Do you have a greenhouse ?? If so I may be able to send you some seeds this fall as the peppers I think have to be planted in Jan to get them to produce during the late summer. Dries chillies do not work as well, I have tries it many times.
 
I make pickled eggs several times a year-----good eats!

Anyone tried pickled Turkey Gizzards?----I live on the USA border and back in the day we would cruise over the bridge to the States for .10 cent draft and they always had a huge jar of Gizzards on the bar!-----but I seem to remember they caused a huge headache the next morning! :redface:
 
Interesting comment:
Peeling away a small hole at the ends of the egg, sealing your lips around one hole and then blowing does indeed work. You don't waste a ton of water with this method and it takes off the eggshell in a single piece. Though a hard boiled egg is in a solid state, it's not rigid. All it takes is a little air pressure to exploit the egg and eggshell's elastic properties. Air stretches the shell away from the egg and lets the egg "flow" out the other end, completely intact.
 
Made my first batch of pickled eggs saturday, can't wait till they are ready!

I took some elements of Wally's recipe (the one in the original post) but decided to kick it up a notch with some spice (thanks for the thread and the recipe Wally!)

here is what i used in the brine (for 2 dozen eggs):
3cup pickling vinegar
1cup cider vinegar
2cup water
1.5tsp cyan pepper
2tblsp Italian seasoning
2tblsp Montreal steak spice
3tblsp pickling salt
black pepper
2tblsp tony chechers original creole seasoning (can only get it in the states, love this stuff!)
10mls or so of tobasco sauce
2 cloves of garlic - crushed
3 chopped jalapenos
3 chopped spicy peppers (forgot the name, picked them up at walmart)

simmered/boiled brine for about 10-15mins, poured over eggs with chopped onions and 6-7 full cloves of garlic per jar (made 2 jars)

Let you guys know how it turns out!
 
Turned out not too bad, but a little sweeter then what I was hoping. I think the jalapenos and the cider vinegar added a bit of a "sweet" taste to it. The vinegar really does kill the hotness.

Making up another batch today, but this time im going to do a more "classic" brine for the pickled eggs. Should have plenty of pickled eggs now in the fridge with 2 batches going :D
 
can you re-use the pickling mix once the eggs are eaten? just throw more hard boiled eggs in and be done with it?
 
dre611 said:
can you re-use the pickling mix once the eggs are eaten? just throw more hard boiled eggs in and be done with it?
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I've read people reuse the "brine" in salad dressings and in drinks (e.g., Bloody Mary) and may try that, but I don't reuse it for more eggs mainly because I don't know what's going on with the pH or what amount of botulism is present, dormant or not. If these were known it might be interesting to see how the flavour evolves, but until then I'm going to start from scratch.
 
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