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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.
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looks great!
get ready for some seriously stinky farts....
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with a splash of hot sauce and some black pepper,,yum
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tndrbstr, does your recipe call for refrigeration or is it a simple counter top process ? Thank buddy
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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.
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Campfire 'Bwana
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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!!!
Founder Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison? And yet it irks me the poor dappled fools, Being native burghers of this desert city, Should in their own confines with forked heads Have their round haunches gored."
WS
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Campfire 'Bwana
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with a splash of hot sauce and some black pepper,,yum 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 !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Could you be a little more specific with the dry and wet ingredient measurements...
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Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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Could you be a little more specific with the dry and wet ingredient measurements... little of this little of that
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with a splash of hot sauce and some black pepper,,yum I may have had a "gas" issue for a day or so afterwards too ! Oh ,,that's a givin
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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.
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Could you be a little more specific with the dry and wet ingredient measurements... 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.
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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?
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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.
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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!
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I have heard that if you eggs that are about or just out of date they will peel easier after being cooked...
That's been my method. I date the cartons and put in the fridge for 10 days/two weeks. Pretty easy to peel.
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Have you got any tips for makeing the eggs easier 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.
Last edited by sse; 10/11/16.
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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.
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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!
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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