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I may get hate for this... Go to the store and buy your favorite dill pickles (BIC, Vlassic, etc) remove pickles, add eggs and refrigerate for one week before eating.
We can our pickled beets. Equal parts beet juice, white vinegar and sugar. We can a couple quarts that have half beets and fill with the pickled juice, add a dozen eggs a few weeks before we want them into a half gallon jar.
I may get hate for this... Go to the store and buy your favorite dill pickles (BIC, Vlassic, etc) remove pickles, add eggs and refrigerate for one week before eating.
I use peperoncini pepper brine instead of pickle brine.
I may get hate for this... Go to the store and buy your favorite dill pickles (BIC, Vlassic, etc) remove pickles, add eggs and refrigerate for one week before eating.
This is what I do, except the pickles are homemade.
I may get hate for this... Go to the store and buy your favorite dill pickles (BIC, Vlassic, etc) remove pickles, add eggs and refrigerate for one week before eating.
I do that with the Claussen pickle juice....
Just looking to make a biggah batch
It is better to die on your feet than to live on your knees.
I may get hate for this... Go to the store and buy your favorite dill pickles (BIC, Vlassic, etc) remove pickles, add eggs and refrigerate for one week before eating.
This is what I do, except the pickles are homemade.
I make a wicked bread & Buttah ... refrigerator pickles...
Maybe that would work ...eh ?
It is better to die on your feet than to live on your knees.
Here's mine. I've tried a lot of them and always come back to this one. I've been using it for quail eggs lately. I'm going to start adding red pepper flakes or Korean red pepper flakes for a little heat. I'm not a fan of adding jalapeņos or other hot peppers to pickled eggs. Just something about that, I don't like. FYI, it takes about 48 quail eggs to fill a quart jar.
Pickled Eggs 12 eggs - hard boiled and peeled 2 cups Apple Cider Vinegar 1 cup sugar ( brown or white) 1/2 cup water 2 TBSP prepared mustard. I prefer a spicy brown mustard 1 TBSP kosher salt 1 TBSP celery seed 1 TBSP mustard seed 6 whole cloves 2 medium onions - thinly sliced
Pack onions and eggs in layers into jars. Bring all the other ingredients to a boil and boil for one minute. Cool and pour over the onions and eggs. Let rest in the fridge for a minimum of 5 days.
Years ago every bar in this area had a jar of pickled eggs and Penrose pickled sausages sitting on the counter. Every one of them would take the jar of brine when the sausages were sold and put the eggs in them. One egg and two saltine crackers for a quarter.
All the recipes I see with sugar sure wouldn't taste like what the ones I posted about. Might have to give Mando's pepperoncini brine a try, I like those peppers.
Hopefully the above link works. This recipe is for Amish mustard pickled eggs and I like them more than regular pickled eggs. It is more of a sweet mustard taste rather than sour mustard. I think recipe calls for 4 cups water and 1 cup white vingar. I like to change it to 3 cups water and 2 cups vinegar for my taste. If you dont like mustard, these aren't for you..but they are a nice change up from common pickled eggs
Here's one that's hard to beat, It's a sweet pepper recipe when the peppers are about gone add the egg's and let sit a week. 1 - c.sugur 2 c.white viniger 2 c. Apple cider vinegar 2 tsp. Mustard seed 1 tsp. Celery seed Bring to simmer to melt sugar let cool a little and pour over peppers. I think a guy could add a few of peppers to choice and eggs would be awesome and yummy
Did this for family Christmas with Mr.s Wigies Polish dill pickle mix. Turned out ok and I have used it for eggs too.
Have posted recipe here in past for pickled eggs. Got see can I find the one use all time?? These are smoked before I put them in the juice. Four dozen of the KwikTrip eggs usually fit in gallon jar.
This is my go to pickling recipe for fish and eggs It's pretty sweet as written so I usually cut back on sugar. When I do eggs I can skip the vinegar and brine soak do with fish. I also tweak it around with onions garlic pepper how ever I feel on any given day.
i buy pickling spice at walmart. Mix white vinegar and cider vinegar about 50-50. very little sugar. i have added jalapenos and red pepper before. neither seems to give them much kick. i eat 4-5 for lunch pretty regular. deli bologna is good pickled too so are nathans hot dogs. may have to try smoking them first. i have not tried that.
Last edited by danny clifton; 03/24/2408:29 PM.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Here's mine. I've tried a lot of them and always come back to this one. I've been using it for quail eggs lately. I'm going to start adding red pepper flakes or Korean red pepper flakes for a little heat. I'm not a fan of adding jalapeņos or other hot peppers to pickled eggs. Just something about that, I don't like. FYI, it takes about 48 quail eggs to fill a quart jar.
Pickled Eggs 12 eggs - hard boiled and peeled 2 cups Apple Cider Vinegar 1 cup sugar ( brown or white) 1/2 cup water 2 TBSP prepared mustard. I prefer a spicy brown mustard 1 TBSP kosher salt 1 TBSP celery seed 1 TBSP mustard seed 6 whole cloves 2 medium onions - thinly sliced
Pack onions and eggs in layers into jars. Bring all the other ingredients to a boil and boil for one minute. Cool and pour over the onions and eggs. Let rest in the fridge for a minimum of 5 days.
POP, the recipe I use is almost the same except I use about 1/8 cup veg oil, and pepper flakes or cayenne pepper. But most important is to smoke them first.
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