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!