| pickled eggs
Posted: 3/20/2008 6:51:52 PM | Use beet juice, vinegar, little sugar.
Or yellow ones from vinegar and dried mustard | |
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| pickled eggs
Posted: 6/25/2008 3:59:18 PM | | I put a boiled egg in a greek pepper juice, I love those greek peppers, so I thought I would try it. | |
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| pickled eggs
Posted: 6/25/2008 4:52:01 PM | | of all the things to pickle, eggs just dont seem to sound very good.... just my 2 cents | |
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| pickled eggs
Posted: 8/17/2008 2:14:03 AM | | Question? How long can they be stored in jars before going bad? | |
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| pickled eggs
Posted: 8/17/2008 6:48:46 AM | ooooh, i adore pickled eggs (thought it was a brit thing ?)
i adore your legs too !! | |
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| pickled eggs
Posted: 8/17/2008 7:35:13 AM | | If prepared properly, pickled eggs will last up to year. | |
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| pickled eggs
Posted: 8/17/2008 8:45:11 AM | mmm I haven't noticed if anyone mentioned that you should use pickling vinegar...the 7% brand...not the normal 5% table vinegar. I am doing up some kholerabi later today in same stuff (with beets spices and lots of hot spicey widgets thingies)  | |
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| pickled eggs
Posted: 12/13/2008 10:27:58 PM | | A friend of mine who was a military cook uses one part vinigar & two parts 7up.You can ajust to tast.I know its simple but it works | |
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| pickled eggs
Posted: 3/11/2009 4:21:48 PM | Its a work in progress but here is my last recipe.
2 Cups white vinegar
1.5 C water
3 Tbl garlic
4 Tbl Hot sauce
1 Tbl pickling spice
Bring to a boil for a few minutes, let cool some.
Boil up 20-24 eggs and peel. Put the eggs in a 2L pickle jar and add your mixture. Try to let them sit for 14 days before you eat them but sometimes its easier said then done. Enjoy | |
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| pickled eggs
Posted: 3/11/2009 4:41:14 PM | | I use a can of slice beets, fill the can halfway with cider vinegar, and add water til there's enough juice to cover the eggs. | |
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| pickled eggs
Posted: 3/11/2009 7:39:23 PM | | This is a great little thread. Thanks Roseboots for the recipe. Pickled eggs are my son's favourites. Now I can make 'em! Cheers! | |
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| pickled eggs
Posted: 3/11/2009 8:30:07 PM |
of all the things to pickle, eggs just dont seem to sound very good
little buddy...get yourself out of richmond hill for a bit and broaden your culinary horizons...you live in the largest city in canada and you never had a pickled egg???
tsk tsk | |
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| pickled eggs
Posted: 3/11/2009 10:26:52 PM | | How about century eggs or hundred year old eggs? Anyone ever try one of those? I think I will stick to pickled eggs. | |
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| pickled eggs
Posted: 3/11/2009 10:40:15 PM | | Want the recipe for 1000 year eggs? Damn, those things are gross. Had to make 12 dozen for a Chinese New Years party - good thing I knew far enough in advance they wanted them. | |
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| pickled eggs
Posted: 3/13/2009 12:36:54 PM | | For those now concerned because they aren't finding 7% vinegar--remember different countries, different things. 5% vinegar is the standard in the US and it's completely safe. | |
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| pickled eggs
Posted: 3/14/2009 12:31:08 PM | You could try this one. Sorry don't use receipes so I don't have the exact measurements.
Find a large Jar. Fill it with the boiled eggs(how many you wish to use-try with 6 until you perfect it to your tastes) . for seasoning I put some pickling spice(which contains a number of ingredients already such as cardamom), 4 or 5 cloves of fresh garlic, some fennel seed, black pepper corns and I like hot pickled peppers. Then you fill it with vinegar ( I use white wine vinegar-straight from the bottle) if you find this too strong you can do 1 part white wine and 2 parts vinegar. If you are using just normal vinegar you have to then boil and dilute it with water and sugar as stated in some of the posts as it is very strong; you should taste the vinegar out of the bottle first to see if you could tolerate the taste. | |
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| pickled eggs
Posted: 4/11/2009 5:31:35 PM | | My personal favorite is to get a big jar of Penrose hot pickled sausages and put the boiled eggs in that juice once the sausages are gone. | |
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| pickled eggs
Posted: 4/12/2009 12:56:28 PM | yankee girl,
thats exactly what i do except i slice a sweet onion about 1/4 in thick and then quarter the slices and mix the pieces in throughout the eggs also mix in the beets.. let sit in fridge for at least a week . i believe the family recipie came from the coal miner wives in pa.
atticus | |
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| pickled eggs
Posted: 4/13/2009 1:02:37 PM | Balls canning book will have recipes for the pickling brine. Also call the Cooperative Service Extension for the County. Ask for a nutritionist (explain as you go...more recipes maybe). They have all the good recipes. Lastly,go online in the address bar of google. LOTS of recipe sites. Try several until you have one you like.
1s nature | |
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| pickled eggs
Posted: 9/29/2009 4:28:17 PM | Pickled Eggs Recipe, 1 Quart method that requires refrigeration:
12 to 13 Hard-Boiled Eggs
Creating the Brine:
Mix the following in a pot, cover and bring to a boil, or you can use the microwave:
2 Cups Vinegar (5% acidity)
2 Tablespoons Canning Salt (non-iodized)
1 Tablespoon Sugar
1/2 Teaspoon Dill Seed
1/4 Teaspoon Ground Mustard
1 Clove Garlic Sliced into thin slices
1 Jalapeño sliced into thin slices
Once a boil has been reached, let it boil for 3 - 4 minutes and remove from heat.
Packing:
1. For a fuller flavor, strain the Jalapeño and Garlic from the brine and place in the bottom of your 1 quart jar.
2. Peel your eggs and pack into the 1 quart jar on top of the Jalepeno and Garlic slices.
3. Stir the brine well to make sure the salt is well suspended.
4. Pour the hot brine over the eggs into the jar until about 1/2 inch from top.
5. Place lid on jar tightly and shake.
6. Refrigerate for 1 to 10 days before eating. Bet you can't wait the full 10 days!
* It does help to shake the jar everyday to keep the solution from settling to the bottom. | |
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