Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pickled eggs: Post your recipes!

Finished up a jar of bread and butter pickles yesterday, so we boiled 10 eggs, and put them in the brine.

Also added some red pepper flakes to heat it up a bit.

Now, to wait two weeks for them to 'mature"

Virgil B.

that sounds really good

Standard Lancaster county, Pa. recipe.

1 can of beets with juice

1 cup of sugar

1 cup of vinegar

1 dozen eggs

Adjust to taste.

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Use brown sugar for a darker egg

Throw in some cloves

Nice to see this thread is still going.

We used a pretty simple and quick method that had great results.
Take two 1 gallon pickle jars with lids and place in each, one dozen peeled hard boiled eggs.
Add one package of Hormel (16-ounce) package cocktail smokies sausage to each pickle jar.
Take a one gallon can of La Costena Pickled jalapeno peppers and divide evenly between the two pickle jars.
The La Costena brand has onions and carrots added to the peppers in the can.
Replace the lid and refrigerate for two weeks. Wash down with cold beer of your choice and saltine crackers.

sounds good

this last batch i did is great...next time i'll add some crushed garlic and red peppers, maybe just a smidgeon of pickling spice

My method... Is to make a big jar of pickled jalapenos. Let those sit for at least two weeks before eating. Once open, they don't last long. We put those peppers on any and everything. When all that left are little pieces of jalapeno, put the eggs in that vinegar brine and give them two weeks to get nice and firm.

Mine have been in the fridge for 10 days now.

Getting real close to time to give 'em a try.(GRIN!)

Virgil B.

Patience, Grasshopper,patience. At least two more weeks stand in the middle of the long road you must travel.

I Usually shoot for 4 weeks, but give in and try one at 2 weeks.

Not strong on patience here! (GRIN!)

Virgil B.

1 batch done.

Left over olive and pickle juices both sweet and tart. Two large garlic cloves halved, red pepper flakes, bay leaves, celery seed, pickled jalapeño rings/juice.

tick tock tick tock....

Did another batch about 3 days ago. Malt vinegar, onions, garlic, radishes,jalapeños, bay leaf and threw in a sliced link of Opas beef kielbasa . Chupacabra Cajun seasoning.

Whole lot going on in there Beans. Interesting the kielbasa..

that looks really good

Just put a half dozen or so in a Clausen pickle jar with the leftover juice. Will wait a couple of more weeks for them to be done.

Have done them in leftover Kalamata olive juice too.

I'm going to have to go back through this post for more ideas.

I have not made any pickled eggs for a long time.

Boiled eggs, cider vinegar, salt, brown sugar, cloves, onion, crushed hot pepper, mustard seeds, and what every else you like.

Tried one of mine yesterday, after two weeks.

Good flavor, but not pickled clear through yet.

Gotta wait at least tow more weeks.

Virgil B.

My recipe is pretty simple.
Buy a gallon jar of pickles,let the kids finish them off
Add 2 bottles of franks hot sauce to the leftover pickle juice and fill with hard boiled eggs
Refrigerate and try to stay out of them for a week.
Enjoy with your favorite ice cold beverage and friends

went back home to hunt turkey, took some with, looked away momentarily and they were already sliced in half, looked again and they were gone