Pickled Eggs THREAD

j.krug said:
Well, I made up a batch of eggs this morning while I was having my coffee. It was pretty simple and didn't take very long, about an hour and a bit start to finish. I got 19 eggs into a 1.9 litre jar. Had enough brine I probably could have made double the amount. I hope they taste as good as they look. :)

How long should I wait before I give them a try?

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LOL dude, nice coffee mug! Where can I get one?????

And for tasting, man I could hardly wait a week lol
 
Captain Paul it's called the gun mug and I had a friend buy it for me off e-bay. It's my daily carry! lol

So at least a week before I give em a try. I'll put them in the fridge down stairs so they will be out of sight out of mind. :)
 
Yummy!!

Well I finally cracked open the pickled eggs I made 10 days ago. I was a little nervous because this is the first batch I've made. Man are these ever good...excellent in fact!! I had some of the onions and garlic from the jar too and it was excellent as well. The eggs themselves are firm and tasty with nice bright yellow yolks. I don't think this jar will last too long. Glad I stumbled upon the recipe here. :cheers:
 
I didn't read through the whole tread Iam too far behind lol, I have always had these turn out great. Use them at ball windups, Big game sports events. Ect. Something similar might have been posted but I figured why not.

Jason's kick ass pickled eggs recipe

4 dozen hard-boiled eggs (peeled)
6 cups of Heinz Pickling White Vinegar
3 cups of water
1 big white onion (sliced) I use Mayan Sweets
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon black pepper or peppercorns
6 cloves of fresh garlic (sliced)
1 jar (750ml) hot pepper rings with juice
1/2 jar (125ml) jalepeno peppers with juice

1)Boil 4 dozen eggs and then shell them
2)Place all the ingredients except the hard-boiled eggs in a covered pot and
boil for 15 minutes.
3)Fill the jar 1/2 full with peeled hard-boiled eggs add a cup of the stuff you boiled
in the pot fill to top with eggs then completely cover with brine If there is not
enough vinegar, you may add some hot water to the vinegar solution.
4)Marinate the eggs in this solution, in the refrigerator, for 7
days before serving. The longer they marinate, the more robust the flavor!
 
Made 2 dozen tonight of my own recipe.

Pickling and Malt Vinegar
Red Pepper steak spice
Kosher Salt
Brown Sugar
onion rings
whole garlic cloves
2 halved habaneros in one of the batches

I just eyeballed all of this. No idea what actual measurements I actually ended up using.

I even had some extra jars cleaned and some extra brine so I blanched some mushrooms and filled er up. They are going to be fantastic.
 
I decided to try it out, I'll see if it worked in a week or two.

Sort of made up my own recipe.

3/4 cup malt vinegar
3/4 cup white vinegar
3/4 cup water
3 tbsp pickling spice (this might have been a bit too much, lol)
1 tbsp dill
1 tsp salt
a dash of black pepper (for those who love precise recipes)
2 cloves of garlic, whole

I put all the ingredients for the pickle in a pot and brought it to a simmer for a few minutes, let it cool, poured it in to an old (clean) pickle jar and then added 9 boiled eggs (as much as would fit in the jar). I had to add a tiny bit of water to the jar to bring the pickling juice up to the top.
 
Alright, for those wondering how long the eggs keep, they keep pretty much forever as long as the can is sealed, even if not refrigerated. After a while you might start seeing funky colours though as ingredients chemically interact with each other.

The proper way to sterilize canning can be found in this guide, published by Bernardin (most common Canadian manufacturer of Mason jars) and developed with health authorities:
http://www.bernardin.ca/filebin/Canning_101_Bernardin.pdf

The canned goods start to spoil when the jar is first opened and how long they keep will depend on how much contamination happens after that. That's one reason to can in smaller jars. Re-using the juice is OK but it keeps spoiling and getting contaminated so it gets more dangerous with time.

Personally I wouldn't eat any home-made canning past six months after it's been opened. And that's pushing it.
 
made a dozen up last night seeing as i couldnt sleep. just eyeballed everything some pickling spice, whole cloves, bay leaf, garlic powder because thats what i had on hand.
was thinkin of making some pickled hot dogs up to try again because its now winter and the supply of sausages has been used up, anyone ever use red hots before? anyway will likely try it and report back. i got one week of school living in residence left and im sure my roommate is gonna be happy when im gone :D

Edit; i just made a small jar of hot dogs with some pickled pepper rings from the store.

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Man on man do they look good. Must be 20 years since I made any. Think I still have a couple old gallon glass jars somewhere and going to give them a try I think. Do you guys do the pickled polish sausage also??
 
just cracked the jar i made last week (early i know but i couldnt wait) yummmm they are good.
an my mom showed up today with another big jar of them for me :) happy happy happy
 
My favourite pickled eggs is when I finish off a jar of my wife's pickled beets, and put some eggs in the left over beet brine. Those eggs are awesome! I'll have to compare it to your recipe. Thanks for sharing.
 
So are you guys sealing the jars by boiling them at all (canning them? Shelf stable?) or just pouring the hot brine and capping them, letting them cool and into the fridge.

I'm going to whip up a batch
 
i just pour the hot brine in let them pop, and they sit on the counter for the next two weeks, then into the fridge for a week or so. then i dive into them and snack away
 
Yesterday I read this entire thread and loved it! It’s been a long time since I made pickled eggs but I really want to try some of these recipes. My recipe was so basic that I dont even want to post it! Got me craving picked eggs real bad so I went and picked up 12 at the grocery store, I ate 8 in one sitting, they were good but not as good as home made! The rest will be done today so tomorrow I’m thinking Il make a batch, I want to try this one. Montreal Steak Spice, Sriracha hot sauce, how can this not be good?

bnichols said:
Modified recipe fills a 1.5 liter jar:

Simmered together for 10 minutes:
1 1/2 cup pickling vinegar
1/2 cup wine vinegar
1 cup water
1 tbsp cyan pepper
1/2 cup Sriracha Hot Chili Sauce
1 tbsp Italian seasoning
1/2 cup sugar
1 tbsp Montreal steak spice
2 tbsp salt
1 large bay leaf
2 cloves garlic crushed
1 tsp black pepper

Added to the jar with the brine
15 sprigs fresh dill, chopped, stems removed
1/2 onion (cut into rings)
10 cloves garlic (cut in half)
13 boiled eggs (at least a week old, brought to a boil then allowed to cool for 15 minutes, then covered with cold water for another 5-10 minutes before peeling)
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Update with pics

Finally got around to doing a batch, I doubled the above recipe since I made 24 eggs. Made enough brine to fill 3 1L jars. The jar on the right is mushrooms! Had to use up the extra bine somehow. They are now a week old and Im not sure I can hold off much longer!

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This is the modified recipe for the double batch and the one I made. I decided not to use sugar since I like the heat!

Brought to a boil then simmered together for 10 minutes:
4 cups vinegar
2 cups water
2 tbsp cayenne pepper
2 tbsp Montreal steak spice
4 tbsp salt
2 tsp black pepper
1 cup Sriracha Hot Chili Sauce
4 cloves garlic crushed

Added to the jar with the brine:
1/2 onion per Jar (cut into rings)
20 cloves garlic (cut in half) (10 In each Jar)
24 boiled eggs (at least a week old, brought to a boil then allowed to cool for 15 minutes, then covered with cold water for another 5-10 minutes before peeling)
 
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Awesome Thread


made these the other day, really hard to wait a couple weeks before trying them.


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Recipe:

Vinegar
water
2 tablespoon sugar
2 tablespoon salt
pickling spice
hot sauce
garlic cloves
peppercorns
 
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