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jpb Offline OP
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I normally only read the food section and do not post recipes because, compared to the real cooks here, I have precious little to contribute and very much to learn! smile

However, I made some pickled eggs 2 weeks ago, and just had a couple of them. They were good -- and different (at least to me) because it had cinnamon and a chili pepper in it.

I thought I'd post the recipe as I found it on the net.

I hope that others will follow it up with their own favorite recipe.

British pub pickled eggs

Ingredients

12 hard-boiled eggs (see our section on how to boil an egg)
4 cups of malt vinegar
1 finely chopped chilli pepper
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 tsp of allspice

Method

Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes.
Remove from the heat and allow to cool to about room temperature.
Strain the liquid and pour over the eggs covering them completely.
Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.


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That sounds good. Seems like a small batch though. The spice combo is interesting. I believe I will give it a try as posted. I have always just used white vinegar and pickling spice.


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You can simply stuff a few eggs (hard-boiled) into the remaining juice when the pickles are gone. Refrigerate for two weeks. Add some baby carrots, baby onions, and a chili of whatever heat you like as an option. Either kosher dill or bread and butter juice is fine.


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Anyone tried using the brine from pickled jalapenos?


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That sounds good.
I'll definatly try it.
I've done the used pickle juice thing with OK results, but never really thought about actually pickling em myself.
Thanks for posting.
I'll start with a dozen, but agree that it might be a pretty small batch.

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jpb Offline OP
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Originally Posted by RockyRaab
You can simply stuff a few eggs (hard-boiled) into the remaining juice when the pickles are gone. Refrigerate for two weeks. Add some baby carrots, baby onions, and a chili of whatever heat you like as an option. Either kosher dill or bread and butter juice is fine.

You betcha!

Rocky, in fact it was your post back about June about dropping some hard-boiled eggs into a recently-emptied pickle jar that got me to make my first pickled eggs!

However, even though I liked that approach (especially with dill pickle brine -- nice and tart!), I do not go through enough pickles to keep up with my pickled egg habit!

After you woke my interest in pickled eggs, I found the "pub pickled eggs" recipe on the net, and I am now looking for yet others... smile

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Got a one gallon jar of Hot Momma sausages a while back.

Got them ate up, and put two dozen eggs in the brine.

Been in it for about four weeks...Must be time to give 'em a try!

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I've made that same recipe and they are very good! I have some in the fridge now.

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Originally Posted by GeorgiaBoiler
I've made that same recipe and they are very good! I have some in the fridge now.

I wish I had some left! I made the mistake of opening the jar when I had a few friends over! I was lucky to keep all my fingers. shocked

I will make more "pub eggs", and as several have noted above, a dozen is a small batch, so I will be making more this time around.

I never would have thought of using cinnamon in pickled eggs, but I like it!

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I like that recipe a lot. The malt vinegar is sort of pricy but the nice thing is you can reuse it. I only have a couple of eggs left in my jar, I need to go make some more. I have a couple of other recipes that I'll try to dig out and post but the one you posted is my favorite.

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Originally Posted by bucktail
Anyone tried using the brine from pickled jalapenos?


Yes, especialy good if you get the ones with carrots and cauliflower in it too. Get the #10 can size at Easter, put the peppers in something else and throw all the easter eggs in. Really good for deer camp! If they last.

I just use my wife's jalapeno pepper, garlic, dill pickle/okra juice. Three or four weeks is better, up to three months is great.


Last edited by calikooknic; 11/18/12.


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I am going to have to try these.


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Cinnamon? That is different. I'm gonna have to try this!


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Recipe I use for rose colored pickled eggs

1/4 cup juice from pickled beets
1 1/2 cups vinegar
2 cloves garlic
1 bay leave
1 tsp salt
2 teaspoons pickling spices
3 cups water
12 hard cooked peeled eggs
1 small onion sliced/separated

combine all ingredients except eggs and onions, put eggs and onions into a jar or plastic container. Cover with liquid and refrigerate. Ready to sample after about 4 days.

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add some red beets for a different taste then eat the beets.

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I've used Balsmatic vinegar with various pickling spices.

Makes for some "interesting" looking eggs....(grin!)

Had one guy ask what on earth I was eating...Told him "pickled sheep testicles" Thought he was going to puke!!

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My eggs in the "hot Momma" brine were a no-go.

Opened the jar and there was black mold on the inside of the lid.

These got thrown out!

Going to start a batch of two dozen eggs with the english pub recipe.

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Originally Posted by vbshootinrange
I've used Balsmatic vinegar with various pickling spices.

Makes for some "interesting" looking eggs....(grin!)

Had one guy ask what on earth I was eating...Told him "pickled sheep testicles" Thought he was going to puke!!

Virgil B.


too funny!


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Originally Posted by vbshootinrange
Got a one gallon jar of Hot Momma sausages a while back.

Got them ate up, and put two dozen eggs in the brine.

Been in it for about four weeks...Must be time to give 'em a try!

Virgil B.


One of the local pubs made their pickled eggs like this years ago. I don't think it was Hot Mama brand but it was a big jar. What made them special though was the homemade horseradish they served with it. That stuff would take your breath away.

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One tip on pickled eggs regardless of the brine is to push a wooden toothpick through the eggs. this will help pickle the eggs through.


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