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|anyone know how to make wicked pickled eggs? I tried to make some with the left over pickle juice and well they were good but not the best. Anyone have any idea how to make good ones? Ok so they say this is not long enough but i dont know what more to say....|
Posted: 7/5/2007 2:26:35 PM
|justme...lemme go thru my archives...i know i have a recipe somewhere...i made 4 doz last xmas...put them in jars...6 each and sold them at the market...|
i have one recipe that calls for using beet juice...thats traditional here at my house...
makes the eggs a really cool pinkish color...gimme a day to find the recipe tho ok?
Posted: 7/5/2007 3:16:38 PM
|mine are really strong, but, i use vinegar right out of the container. not diluted. some fresh garlic, and a hot pepper. the same works for okra as well.....|
Posted: 7/9/2007 6:15:36 PM
|you know the hot Penrose sausages? I eat all the sausages, well not in one sitting but over a couple of days ( I share a few...lol) but anyway |
boil you up some eggs
let them cool
take a toothpick and stick a couple of holes in each eggs
drop them in the leftover weenie juice (the Penrose kind is the best I have tried)
let them set about 3-4 days
Oh yeah these are some good pickled eggs, the juice turns the eggs pink
they make great Pickled egg sandwiches
Take a pickled egg and cut it in half, lay it on a slice of white bread, put some Dukes Mayo on the other slice of bread, sandwich and enjoy!!
Posted: 3/9/2008 8:14:52 PM
|I have only tried pickled eggs once...they were rubbery, could have bounced them on the floor. I liked the taste but not the texture.|
Is being rubbery normal for pickled eggs?
Posted: 3/9/2008 9:13:37 PM
|I ABSOLUTELY LOVE EGGS!!!!!|
BUTTTTTTTTTT I am scared of the thought of pickled eggs!
are these good?.. I mean is this going to give me acid reflux?... are they really strong or salty?
| Mae B|
Posted: 3/10/2008 1:10:25 PM
|^^^ I would think acid reflux should be the least of your worries.. it's the explosive back end you have to worry about more!!!|
Posted: 3/10/2008 10:38:36 PM
Posted: 3/19/2008 4:27:24 PM
|I think it's just for color...unless someone puts a can of "Harvard" beets in with the eggs..then they'll contribute lots of flavor...|
Posted: 3/20/2008 6:43:13 PM
|Pickled Red Beet eggs are Pennsylvania Dutch. I like a little clove in mine. The longer they marinate, the better they are.|
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|
Posted: 8/17/2008 6:48:46 AM
|ooooh, i adore pickled eggs (thought it was a brit thing ?)|
i adore your legs too !!
Posted: 8/17/2008 7:35:13 AM
|If prepared properly, pickled eggs will last up to year.|
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
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.|
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???
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. |
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.
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.|
Posted: 4/12/2009 12:56:28 PM
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.
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.
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.