Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pickled Eggs

This is the second run of this particular recipe. I couldn't get enough the first time!
The ingredients are white vinegar, water, sugar, sea salt, habanero jalapenos and bell peppers. onions, pickling spice, garlic cloves, red pepper flakes and a few cinnamon sticks.
Cut up, combine and simmer for about 10 to 12 minutes. Then layer in the jar with the eggs and top off the liquid.






Now to let em pickle for at least three weeks.

looks great!


get ready for some seriously stinky farts....

with a splash of hot sauce and some black pepper,,yum

tndrbstr, does your recipe call for refrigeration or is it a simple counter top process ?

Thank buddy

284luvr, the recipe said they didn't have to be refrigerated but I did my first batch for the first two weeks just to be safe. After that I took them out and just left them on the counter top for the third week before I started eating on them.

The pickled onions are almost as good as the eggs so I doubled up on them this go round. And the peppers are great in pinto beans, almost like a hot chow chow.

Gawd, that sound good! I'd have to forego them peppers else I be in a bad, bad way!!! I just might try that sans the really hot stuff!!!

Damn I love pickled eggs!!! And cheap azz beer!

ON BELAY!!!

Had a buddy do smoked devilled eggs that were served with the choice of 5 different hot sauces, last winter while we ground our deer meat. That & a couple of frosty treats, made an excellent afternoon.

I may have had a "gas" issue for a day or so afterwards too !

Could you be a little more specific with the dry and wet ingredient measurements...

Those look great.




Travis

little of this little of that

Oh ,,that's a givin

I try to avoid eggs that the yoke is exposed. It tends to cloud the mixture. Most popular pickling juice in my home is beet juice. It gives a sweet flavor that can be offset with onions and pepper. I keep the jar refrigerated.
For smoked eggs, I boil the eggs, peel, then half the yoke. I put the eggs in the smoker with smoldering wood for 30 minutes or so. I then make deviled eggs. I use 1/4 mayo, 3/4 sour cream, mustard powder, and top with smoked paprika. Sometimes I add some shredded sharp cheddar to the yoke mix.

This is the recipe for a quart jar and eight eggs. When I decided to make a gallon I just multiplied x 4...

8 hard boiled eggs, don't over cook em..

2 cups white vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon sea salt
1 teaspoon pickling spice
1 teaspoon red pepper flakes
4-5 garlic cloves
1 cinnamon stick
2-3 orange habanero peppers(cut into rings)
2-3 green jalapeno peppers (seeded and cut into quartered strips)
1/2 red pepper (I used a bell pepper cut into rings)
1/2 white onion (cut into rings)

Low Simmer all the above for 8-12 minutes, depending on how soft you want them. I like my pickled peppers and onions just a bit former for snacking on.

terryk, I'm gonna have to try those smoked deviled eggs, they sound delicious... have you ever tried to add a little bacon into the mix?

This method has been working flawlessly for me. Place eggs in sauce pan, cover with water about an inch over the top of them. Bring to a boil, leave covered, turn off heat, let set for 10 minutes, followed by an ice water bath to cool them down.

+1
That's about what I do.

Have you got any tips for makeing the eggs easier to peel?
I have heard that if you use eggs that are about or just out of date they will peel easier after being cooked...seems I always have one or two that fight till the end!

That's been my method. I date the cartons and put in the fridge for 10 days/two weeks. Pretty easy to peel.

When I use them right away, generally don't have a problem peeling. If they sit in the fridge a while, can be an issue.

I used to know someone who said to take the tough ones, roll them around on the counter top, breaking the shell into tiny pieces, kinda works.

Soak your eggs in vinegar over night, and they peel EASY.

Been doing this with Quail eggs, and learned this method from Sitka, here on the 'fire.

Have a batch of brown chicken eggs in Famous Dave's pickle brine right now.....The brown eggs seem to have better flavor to me.

Virgil B.

I have found fresher eggs peel easier than older??? I will try to pay more attention and see if I have been misleading myself on that. The vinegar trick is a good one and you really need it if you have a gallon of quail eggs!

Looks Killer!

Best way I have found to boil eggs is to steam them. Just a little water in a sauce pan, steamer basket, bring to boil (only takes a minute with an inch or two of water) add eggs, lid. 12-14 minutes.

I put them right into an ice bath for a bit after boiling.

Topeel, put the eggs in a tipper ware container with a bit of water, snap on lid and shake it like a crying baby. Shells just wipe off under running water.

I Crack the shells like Mooner, but while hot, then put them in ice water. As they cool they draw water between egg and shell.

Salad. Turns out the eggs are fantastic chopped into salad, and the pickling juice is a great substitute for vinegar in dressing.

Slice of beet pickled egg
Slice smoked Gouda
Slice of Millers pickled sausage
Between two club crackers
Mustard optional

Beer

Repeat

Why are things so bad for me, taste so good?

The secret to easy peeling is to leave your eggs out of the fridge for a couple days.

Contrary to most western thinking they will not go bad and your peeling problems will be gone forever.




Dave

This is the correct method. Ive been posting that for several years.

Can of pickled beets, 1/2 cup brown sugar, little vinegar to make more juice, palm full of montreal steak seasoning. Bring to boil, stir up. Put in a quart jar with 8 or so eggs and stick in the fridge. Takes all of 5 minutes and makes uber eggs.

Wrong "Gruff,
If doing pickled beets you need at least a dozen.

I make em with beets too....I use cider vinegar and throw in a few cloves......
Never tried adding Montreal but you can bet I will.....soon...

I like them, been a while.

TN, how long do you let them soak? We made a batch up last night, since we can't keep up with the hens and have a surplus of hot peppers this season. Can't wait to try them.

the longer the better

Thanks. I guess I'd better hide them.

I'll say two weeks at least. Make lots,the last will be the best.

u already said you can"t eat em

Not that I had any other ideas, but this thread seals it.

Gotta get a coop built this winter and stock it with layers next spring.

Plant beets too.

I loves me some pickled beet eggs, or any other kind.

Thanks for the hints folks

Geno

I did not say, can't. I did not say I never have. I should not eat them.

Green Eggs and Ham
By Dr. Seuss
I am Sam.
Sam I am.
That Sam-I-am!
That Sam-I-am!
I do not like
That Sam-I-am!
Do you like
Green eggs and ham?
I do not like them,
Sam-I-am.
I do not like
Green eggs and ham.
Would you like them
Here or there?
I would not like them
Here or there.
I would not like them
Anywhere.
I do not like
Green eggs and ham.
I do not like them,
Sam-I-am.
Would you like them
In a house?
Would you like them
With a mouse?
I do not like them
In a house.
I do not like them
With a mouse.
I do not like them
Here or there.
I do not like them
Anywhere.
I do not like green eggs and ham.
I do not like them, Sam-I-am.
Would you eat them
In a box?
Would you eat them
With a fox?
Not in a box.
Not with a fox.
Not in a house.
Not with a mouse.
I would not eat them here or there.
I would not eat them anywhere.
I would not eat green eggs and ham.
I do not like them, Sam-I-am.
Would you? Could you?
In a car?
Eat them! Eat them!
Here they are.
I would not, could not,
In a car.
You may like them.
You will see.
You may like them
In a tree!
I would not, could not in a tree.
Not in a car! You let me be.
I do not like them in a box.
I do not like them with a fox.
I do not like them in a house.
I do not like them with a mouse.
I do not like them here or there.
I do not like them anywhere. I do not like green eggs and ham.

I like to throw a little smoke on em, damn good stuff!!

Geno
You know it takes about 5 months before you start getting eggs?

Judman,

Do you smoke and then pickle them or do you mean you just smoke hard boiled eggs and eat them?

Both. Really like em smoked then pickled.

I will have to try that. How long do you smoke them for?

1/2 hour or so, they take smoke nice and fast...

Thanks

Every jar of pickles, pickled peppers etc. get a few eggs tossed in them when they are empty at my house. We even started buying all kinds of "gourmet" pickles just to try the juice for eggs.

Thats what my bartender friend would do. Buy the big gallon jar of Mount Olive pickles and save the juice. After a couple jars he would have enough for eggs. Add some jalapeno juice and sliced peppers and soak em.

Probably not preserved real well, but with some commodity cheese, cheap beer and crackers they would not last the afternoon at the Spa Bar.

Daniel boy and I finished a tiny jar of pickled asparagus.

Just big enough for two boiled eggs.

How long do I have to let them sit?

the longer the better

Dang it. Kinda seems silly for two eggs.

I found a good looking old time recipe on the net.....I will try a dozen tomorrow.

Jim, cider vinegar, spice as you like. Enjoy,--later.

That sounds good. Nice and simple.

Feels wrong to have to buy eggs for this project, but the dogs killed all my layer pullets this spring.

In pickle juice, I figure 3-week minimum.

Are you just saying that to be mean?

Them two little eggs better be damn good for a three week soak.

No meanest Jim.

Just my experience with its soaking eggs. Others may say do differenter.

Just hold out as long as you can.

I just tried this out with a dozen eggs for pickling. Had one that was a little cantankerous but the rest almost peeled themselves. 67 y.o. and still learning chit.

We just tried the batch we did up on 10/8. They're good but pretty mild. I think another couple weeks are in order.

Dam I can see the still smoking skid marks !

I cooked up a batch yesterday.

If memory serves it was vinegar, salt, pickling spice and mustard powder.

I did not have any powder so I used some Colemans English mustard.

Also put a couple cloves of garlic in the bottom of the jar.

I hope they are going to turn out. I guess I should make a dozen a week or every two weeks. Let them sit a bloody month???????

Anyone got a recipe for sort of a "kosher dill" type of pickled egg?

Haha! Broke down and ate one of my two eggs yesterday.

Just a hint of pickled asparagus flavor......

Bloody? I only hear that in Canada Jim, you must have picked that up from the inlaws?

Haha! Yeah, when my father in law comes to visit I unconsciously steal a bunch of slang from him.

Well, some of it does not fit in Western culture so I dont use the bad ones.

Just don't use it in church Jim, somehow it can be taken as a bad word? I do hope you have not learned him any bad ones.

Can the pickling solution be reused from batch to batch?

I reuse the pickle juice a couple times. As long as you don't have a broken egg and the yolk gets all messy in the juice.

Thank You, I figured, but wasn't sure.

Sampled the batch we did on 10/8 again tonight. They're much more pickle-y. They can go a little more, but the peppers are about as strong as I'd want. Need to adjust the spices or something.

Used your recipe about 5 days ago, damn good recipe!! Thanks

The ones we put in on 10/8 are damn good now. Not that there are too many left. I think next batch we might leave out the cinnamon and up the dill. Thanks for the recipe, tndrbstr.

These are good. Different. Variety is nice. They get too strong after a month.


https://www.youtube.com/watch?v=idHOvm3Wspo

Don't wanna let this one slip away. Brought some into work after 4 months in the brew, they went fast.

Time to dig out the pressure cooker and make a few dozen. Usually not without some in the fridge. Been awhile.

Pressure cook pickled eggs?

Old skool PC. I use it just to hard boil the eggs. Fast and easy.

Oh gotcha! How longs it take? Thanks

Ditto.....I have a jar of Beets and Eggs soaking as we speak.
They've been in there for about two weeks so I'll let em go for a while before I tear into them.
I like em sliced up with some Blue Cheese Dressing on top. Makes a great lunch.

That’s how my grandma used to do em Charlie... good stuff

Using this link as a guide has worked very well for me as peeling eggs has always been a crap shoot.
https://www.simplyrecipes.com/recipes/easy_peel_hard_boiled_eggs_in_the_pressure_cooker/

My old skool PC.

https://www.gopresto.com/products/products.php?stock=01264

Just jarred up 3 dozen Pennsylvania red beet style eggs. Boy my PE program hit the bricks lately. Gonna be hard to wait the usual 3 weeks till they're nice and tasty.

Give me strength .

Went back to the low boil in a covered pot then drop into an ice water bath while still hot method.Shells virtually fall off

Spill your guts 284. Never heard of em before

EZY PEAZY just water, sugar, vinegar, red beets and eggs. Simple to adjust up or down. Wife likes to substitute brown sugar.

https://www.allrecipes.com/recipe/13743/pennsylvania-dutch-pickled-beets-and-eggs/

BTW, I don't include the cloves or bay leaves.

Pickled eggs are one of the few things where I exhibit some self control.

Here's the batch I posted about on 7/26.

You know they're about ripe.when you can't tell the beets from the eggs.

That's a good way to put it. Never thought of it that way.

Took me awhile to finish my jug of WT 101. Now working on some WT Rare Breed. Good stuff .

Nic I’ll give em a whirl

Sunday dinner at my Grandma's house in Pennsylvania nearly always included red beet pickled eggs, haven't had them in years think I'll have to make a batch soon.

Pickled eggs? Where do you find alcoholic chickens? (Sorry )

Bringing this back up great recipe I need to make some more