Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pickling with red wine vinegar.

Don't do it.

I ran across a picking recipe that called for red wine vinegar. Since I like to try something new I made a batch of pickled eggs and German sausage a couple weeks ago. Today I decided they were probably about ready so I tried some for lunch.......YUCK......
I didn't think it was possible to screw up pickled eggs but boy was I wrong.

You've been warned.

Pickled eggs. There’s something I haven’t had since last century.

Wonder how a good Balsamic would have worked.

Hmmmm.

Maybe if you chopped them up in some sort of salad.

Regular old white vinegar works there FC. Dont be using some sort of fancy extra virgin California Avocado vinegar or something silly like balsamic.


Speaking of screwing up pickled eggs.....I have done that.


If a recipe calls for powdered mustard and you use prepared mustard instead.....at a 1 to 1 ratio?

Well, we ate them....mainly because I am cheap as hell.

I have used dill pickle juice and also tried the juice from yellow hot peppers and/or peperoncinos . Added other spice and stuff of course as well as white vinegar.

That sounds good Calif.Hunter.

"There’s something I haven’t had since last century."........boy you are new around here......there have been some epic threads around here regarding the beloved Pickled Egg over the years. Hell....we even have a Pickled Egg snob or two hanging around..

I'm not sure about Balsamic...at this point I think I'll stick with White or Cider.


BTW........they probably would be good diced up and sprinkled on a salad (that's a good idea) but they're pretty harsh/tart to eat plain.

Jim- your -isms make me belly laugh sometimes. Mostly because they’re right on target.

FG- oh I’m sure. This is the Fire, pick a topic and there you go.

CalHunter- I have few jars of these laying around. I’ll going to save the pickling juice and give it a shot.

I pickle chick peas in balsamic vinegar but be warned the taste is very intense, not for everyone. And don't even think about anything other than eating the chick peas, the vinegar will instantly gag you. With that said I don't see myself pickling eggs with balsamic vinegar. Red pickled eggs are pickled with beet juice, I remember my grandmother making them I thought they were quite a novelty.

apple cider vinegar is the only choice

That's interesting, 'cause we use the "pickling juice" from a jumbo jar of Costco Banana Peppers, as our secret ingredient in our "secret" fish taco sauce !

This.

Hey....I know that but what can I say....it sounded good....

I hate wasting food so in a last ditch effort I made deviled eggs out of a few today in hopes of salvaging them but I just ended up wasteing some mayo and seasonings too....

A few drops of dill pickle juice go in our deviled eggs.

whats the full recipe and time lengths for pickled eggs? I want to try - I love pickled Quail eggs

You will get tons of recipes....I use pickle juice with white vinegar added sometimes, but I like them best with the liquid from hot peppers, pepperoncinis or spicy garden mix pickled vegetables. I make sure I have enough to fill my jar(s). Mix the liquid with whatever spices you like - garlic, onions, fresh or pickled peppers, etc. Cauliflower, celery and carrots work well with the eggs. Make sure your jars are warm or even hot and drop your peeled hard boiled eggs in the jar. Boil the liquid and spices and simmer for a few minutes, then pour it over your eggs and vegetables. Loosely seal the jars, tightening them all the way in a few minutes. As they cool, the jars will seal themselves. Let sit for several days to a week or more. If good glass jars and lids are used as above, you have canned them and they will last a long time unopened.

Some people like them really yellow and you can add tumeric to the liquid when boiling it. It will also flavor the eggs so don't over do it. To make purple eggs, add beet juice from canned beets.

Thank you very much,I will give it a shot this weekend

I'm gonna give this a try. I have a couple big pickle jars that I've bought primarily for the juice to marinate pork chops in. They turn out great BTW.

I paid an arm and a leg for pickled quail eggs last time I was in SD and visited a big butcher shop. I don't mind the taste but they are mushy and the texture doesn't suit me.

Is this how they all are?

down here you can get Quail eggs for 6.99-8.99 a Pint jar. they not mushy here, they are a little firm and very spicy