I normally only read the food section and do not post recipes because, compared to the real cooks here, I have precious little to contribute and very much to learn!

However, I made some pickled eggs 2 weeks ago, and just had a couple of them. They were good -- and different (at least to me) because it had cinnamon and a chili pepper in it.

I thought I'd post the recipe as I found it on the net.

I hope that others will follow it up with their own favorite recipe.

British pub pickled eggs

Ingredients

12 hard-boiled eggs (see our section on how to boil an egg)
4 cups of malt vinegar
1 finely chopped chilli pepper
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 tsp of allspice

Method

Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar.
Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes.
Remove from the heat and allow to cool to about room temperature.
Strain the liquid and pour over the eggs covering them completely.
Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.

John

That sounds good. Seems like a small batch though. The spice combo is interesting. I believe I will give it a try as posted. I have always just used white vinegar and pickling spice.

You can simply stuff a few eggs (hard-boiled) into the remaining juice when the pickles are gone. Refrigerate for two weeks. Add some baby carrots, baby onions, and a chili of whatever heat you like as an option. Either kosher dill or bread and butter juice is fine.

Anyone tried using the brine from pickled jalapenos?

That sounds good.
I'll definatly try it.
I've done the used pickle juice thing with OK results, but never really thought about actually pickling em myself.
Thanks for posting.
I'll start with a dozen, but agree that it might be a pretty small batch.

You betcha!

Rocky, in fact it was your post back about June about dropping some hard-boiled eggs into a recently-emptied pickle jar that got me to make my first pickled eggs!

However, even though I liked that approach (especially with dill pickle brine -- nice and tart!), I do not go through enough pickles to keep up with my pickled egg habit!

After you woke my interest in pickled eggs, I found the "pub pickled eggs" recipe on the net, and I am now looking for yet others...

John

Got a one gallon jar of Hot Momma sausages a while back.

Got them ate up, and put two dozen eggs in the brine.

Been in it for about four weeks...Must be time to give 'em a try!

Virgil B.

I've made that same recipe and they are very good! I have some in the fridge now.

I wish I had some left! I made the mistake of opening the jar when I had a few friends over! I was lucky to keep all my fingers.

I will make more "pub eggs", and as several have noted above, a dozen is a small batch, so I will be making more this time around.

I never would have thought of using cinnamon in pickled eggs, but I like it!

John

I like that recipe a lot. The malt vinegar is sort of pricy but the nice thing is you can reuse it. I only have a couple of eggs left in my jar, I need to go make some more. I have a couple of other recipes that I'll try to dig out and post but the one you posted is my favorite.

Yes, especialy good if you get the ones with carrots and cauliflower in it too. Get the #10 can size at Easter, put the peppers in something else and throw all the easter eggs in. Really good for deer camp! If they last.

I just use my wife's jalapeno pepper, garlic, dill pickle/okra juice. Three or four weeks is better, up to three months is great.

I am going to have to try these.

Cinnamon? That is different. I'm gonna have to try this!

Recipe I use for rose colored pickled eggs

1/4 cup juice from pickled beets
1 1/2 cups vinegar
2 cloves garlic
1 bay leave
1 tsp salt
2 teaspoons pickling spices
3 cups water
12 hard cooked peeled eggs
1 small onion sliced/separated

combine all ingredients except eggs and onions, put eggs and onions into a jar or plastic container. Cover with liquid and refrigerate. Ready to sample after about 4 days.

add some red beets for a different taste then eat the beets.

I've used Balsmatic vinegar with various pickling spices.

Makes for some "interesting" looking eggs....(grin!)

Had one guy ask what on earth I was eating...Told him "pickled sheep testicles" Thought he was going to puke!!

Virgil B.

My eggs in the "hot Momma" brine were a no-go.

Opened the jar and there was black mold on the inside of the lid.

These got thrown out!

Going to start a batch of two dozen eggs with the english pub recipe.

Virgil B.

too funny!

One of the local pubs made their pickled eggs like this years ago. I don't think it was Hot Mama brand but it was a big jar. What made them special though was the homemade horseradish they served with it. That stuff would take your breath away.

Dan

One tip on pickled eggs regardless of the brine is to push a wooden toothpick through the eggs. this will help pickle the eggs through.

Got two dozen eggs in "english pub" brine!

Now, to hurry up and WAIT!! (GRIN!)

Virgil B.

How were they?


Travis

I'm gonna try this one. I have a huge jar of jalapenos in the pantry and I have no clue what it's for.


Travis

It's for eatin, duh.

I'd be using them sumbiches in everything I can think of!

Travis,

Belive it or not, I'm STILL waiting...Gonna try one SOON!

Can't wait forever! (grin!)

Virgil B.

I've used several different recipes and my own creativity, but I've always used hot liquid poured over romm temp eggs, seal the jar, let cool and then refrigerate for a week or two. It seems as though that helps the brine penetrate the egg. Now I'll have to try it both ways and see if it really makes any difference. (Make sure the jars are hot if you are going to pour hot liquid in them...)

My personal favorite is when a jar of banana pepper rings is almost empty, dump as many boiled eggs is as you can fit. Let em sit a few weeks.

Best eggs I EVER had in my life were at my old local bar. Not sure if they ever dumped em out and added new, or how they cycled the jars, but they were beet eggs that sat up on the bar all the time. Had a good bit of horseradish in it.

I'm working on a jar right now that 's half dill pickle juice and half beet juice with some allspice and red pepper flakes thrown in for good measure. Damn tasty!
Still gonna try that english pub model soon as I can get to town and pick up a couple of ingredients I'm missing. Hopefully they'll be ripe enough to leave out for Santa come Christmas eve.

Ours were always sweet and purple after riding in the jar after the beets were gone. Don't think I could stomach a dill or hot egg.

Splash of beet juice to turn them pink/purple.

Don't knock it till ya try it buddy.

PS,,, pretty much the same ingredients in pickle juice as "Pickled Beet" juice.

Done
Three dozen English Pub Eggs (minus a couple I had to eat due to excess damage during the peeling process) in the frige and patiently waiting.



Worth mentioning is how good my kitchen smells after brewing up the pickling mixture.
Hope the eggs taste that good.

I made some with pickled beets and brown sugar. I was going to the english pub recipe, but I know my kids love this one and they were wanting more.

They're in the fridge, waiting...



Travis

i put a egg- shell and all, in a old nacho slice jar..been there over a year....wife said yesterday that its time for me to man up....

I like em in Beet juice too. Never added Brown Suger though. Sounds good.
I've still got a few in the Beet Juice jar but not enough to hold me till these ripen. Better send me some of yours to tide me over.

How many eggs will fit in a half gallon jar? My jalapeno's are almost all gone. Should I add onion and garlic? anything else?

I can get ten to twelve (depending on the size of the eggs) in the quart jar I use for Beet Juice eggs so I'd try one of those eighteen packs. That should leave room for a little garlic and onion if ya deceide to use some.
Let us know how they turn out.

I got the recipe from BGG. They're fabulous.


Travis

I'm salivating just reading this thread. I've gotta pickle some eggs this weekend...

As good as pickled eggs are--however you do 'em--they just get infinitely better with some ice cold dark beer and some salt and pepper. Makes no difference if it's 90 above zero or 30 below--good no matter what. And, even better, around my house, I'm the onliest one who likes 'em so I get to eat them all!! Same with fried chicken gizzards, but that's another story....

Very interesting...a few hunks of fresh horseradish root, and this could be a game-changer.

12 hard boiled eggs
2 cans of beets w/ juice
1 cup vinegar
1 cup sugar

I also cut up an onion into rings and place those in as well. Let sit in the fridge for a few days before eating

We canned our own beets and when the quart of beets is gone we just put arount 4-5 hard boiled eggs in the beet juice and let them sit for about 4 days.

There were only a few jalapeno's left in the jar, so I boiled and peeled a dozen and a half eggs and put in a sliced onion and 4 smashed cloves of garlic. I'll see how it worked in a couple of weeks.

Been eating the jalapeno versions. They're pretty GD good. And very easy.


Travis

That does sound good.

I love horseradish. I could snort it.


Travis

oh yea, i still need to see if my egg is ready yet!

Did you just put yours into the jalapeno brine, or did you add anything?

Just stick it in the brine, but garlic would not be a bad thing.

Just the brine, handful of jalapenos and two cloves of garlic. Not too spicy. Just right.


Travis

YIKES!
I love the stuff too but just reading that made me wince.
Made me laugh too though, so all's well that ends well.

After a few helpings of HR, my nose feels like I did snort something.

Now for the wait...

This recipe makes great pickled eggs. Thanks!

I wish I could take credit for more than just finding the recipe on the net!

Anyway, glad that you liked it - when I saw the recipe had malt vinegar, cinnamon and chili, I was so curious that I had to try it!

John

it did not work out...it made tennis balls out of them ....shells and all!!!

It won't be 2 weeks until Wednesday, but I tried some anyway (jalepeno brine with onion ane garlic) Good, but not much heat. They're pretty good with chipotle tabasco sauce. The onion slices don't add any flavor to the eggs, but the pickled onion is pretty good.

Can the brine be reused? It takes me months to empty a half gallon of pickled jalapenos.

The reused brine wasn't very good. I'll probably search for a recipe for pickling jalapeno's, add an onion and some chipotles, and see how it works.

i kinda liked the jalapeno juice eggs, but like you say it is only good for one batch of eggs.

if you want some heat, add a whole habenaro or two to the eggs

Habs will do it. +1

As mentioned, I'm gonna try this soon adding a hunk of fresh horseradish...

Do any of you can the eggs when you're done?

I did a couple big jars a month or so back and they were awesome. I just did another 36, but I have read you can get botulism or some schit?


Travis

Can't know about canning eggs but don't think I'd try it since you never see them in the grocery store.

Pickled eggs are best done the simple way, boiled eggs dropped in vinegar and left to "season" for about 2-3 weeks.

Pickled eggs and beer..........is there a better combination? lol

They do sell them in the grocery store...



Travis

There might be as many ways to pickle eggs, as there are eggs.
Cider vinegar, cloves, garlic, onion, brown sugar, salt, hot, and black pepper, are some things I use.
Different ways for different taste.

I made 36 on Sunday. Real basic 'tavern style'.

White vinegar, peppercorns, pickling spice, crushed red pepper and sea salt. Got the recipe off YouTube.

Now to wait a week....

I've seen pickled eggs in the grocery store, they come in a 2 pack in a sealed plastic bag still in the brine.

Are you saying they sell canned pickled eggs in the grocery store?

Yeah. They sell them here anyway. They come in a plastic jar. Like pickles.



Travis

Them are bull balls, not eggs.

Just sayin.

I love those too.



Travis

figures.

I made pickled eggs two weeks ago and just had one today. I pickled beets all Summer long and I saved the juice from one quart jar and filled it back up with boiled eggs. The white turns purple in a couple weeks and they taste a bit like beats and certainly the vinegar, pepper, sugar, and pickling spice. I cut one up and put it on an antipasto yesterday. It was beautiful and I'm doing the same for Christmas eve. Give that a try. It's very cool

We used to take the jalapeno juice and mix eggs and cut up hot dogs and put with them. A jar of those with crackers is a full meal.

I'm liking that idea Mike.



Travis

"I'm liking that idea Mike".

Me too!

17 eggs (one casualty during transport), 1# of Hills German Brand Sausage, quart of white vinegar, handful of pickling spice, 1 onion, several cloves of garlic, handful of brown sugar, a few cloves, and 1/2 bottle of Louisiana Hot Sauce.
Boiled the brine for a few minutes and then let it cool before adding to the eggs and sausage.

Should be ready by Christmas providing I can stay out of them.

Made the best pickled eggs I ever ate!


Just used the brine from Wickles Pickles! Let 'em set in the fridge for two weeks. They are GREAT!

Virgil B.

I canned some pickled eggs last November and just ate a jar. They were [bleep]' awesome.

If I'm dead in the morning I'll let you know.



Travis

I'm not dead.

But after a 12 pack of Guinness, a Nalivkas pizza, and that jar of eggs, I think the rest of this house is wishing I was.



Travis

them there pickled eggs create some epic gas.....with a very
unique smell to them.....

I literally feel sympathy for me at this point. I can barely type...

But the eggs were awesome.



Travis

I have an involuntary retch reflex going just reading that menu......

I was planning on calling dogs this morning. But I'm scared I may schit my pants when I let loose on the howler.



Travis

TFF.

My fish tacos and some Total Domination treated me just fine.
I'm gonna go ahead and hit the brush.

I'll hit the bar in Hingham on my way back. Even the ballast.



Travis

Sure glad ID's upwind from MT!
Don't feel sorry for those judges one little bit though.

They have told me more than once that of all the losers, you're their favorite.

I thought that was nice of them. They'll typically kinda cold hearted.



Travis

That was kind of them.
Still hope the corrupt little bastids had to spend the day cooped up in that Toyota with you though.

We buy the one gallon canned jalapenos with carrots and onions. pour the contents into two cleaned one gallon jars equally . Add a package of little smoky sausages to each gallon. Then top off each gallon with hard boiled eggs. Cap it and shake it up. Place the two gallon jars in the refrigerator for a month. You can figure out the rest. It's all good.

That sounds great.
I pickled some Texas Longhorn Red Hot German Sausage not to long ago.
The vinegar really intensifies the heat.
It was killer!

The recipe is flexible based on tastes (and what you have in the pantry).

Dozen hard boiled eggs (peeled...)
Jar of pickled beets
Large gallon glass container
Combine liquid, eggs, and beets.
Refrigerate
Warn others you plan on eating pickled eggs

You can add a bit of vinegar if you want tangy.
A jar of pickled jalape�os with the juice is good also

I dropped a 4-egg test in a pickle jar on Feb 27 because of you bastids. Had one today. It was OK. Didn't seem all that special, but not bad.

Maybe do the toothpick trick?

Maybe the pickle juice gets weak by the time all the pickles are gone?

I dropped 6 in a jar tonight. Half kosher pickle juice and have jalape�o juice plus a pour of white vinegar. Let you know in two weeks how they are. Never tried this before.

That'll work ^^^ The jalapeno juice is a must IMO.
I also heat up 2-3 spoons of pickling spice in a couple of cups of white vinegar and let it simmer for about 5 minutes.
Here's a batch I put up yesterday in anticipation of a camping/varmint shootin' trip we usually take in early June. Hope they last that long.

Dozen XL eggs, 8 german sausage cut in halves, about 2 cups of jalapeno's with juice, topped off with the vinegar/spice concoction.

They'll last.

Try canning them next time. They will last all year!



Travis

You bastids are sickos......
You all have to ride in the boat trailer.
My truck seats are leather.


P.S. The cooler is in the boat, so it won't be a total loss... for you.

The cooler is all I need.



Travis

Oh,,, I'm not worried about em going bad,, they're pickled.

It's my will power that I'm worried about.

Yep. Seat, beverage, and entertainment, all in one.

Eat these, add eggs and more peppers......and wait.

My wall tent is going to smell horrid when I get done with these at the Prairie Dog Invitational.




Travis

And you really wonder why Shrap and Mule Deer did not invite you?

Who needs 'em?

I got eggs.



Travis

Pulled mine out yesterday and tried a couple. OKAY... Just seemed like the very outside had the pickled flavor. Didn't seem to be through to the yoke. I poke a hole through it with a tooth pick as suggested. Is this typical or is it supposed to be pickled throughout? I gave'm a about two weeks....

In my humble experience, up to a point, the longer, the better.

Two weeks is minimum.

A month is more better.

When I can them I find they pickle all the way through a lot better. I think it has something to do with all the heat.

I've never put a toothpick in mine (that's what she said)


Travis

Yes.



Travis

Man,,, those look good.
I love the one's they sell in the store.

Wonder how frozen Okra would pickle?
I have some in the freezer.
I think I'll find out.

TTT

Good seeing this thred again!


See my pickled Duck egg recipe on the end of my pickled Quail egg thred.

I've got high hopes for these.

I used the English pub recipe, and added brown sugar and some dried red peppers.

The jar "canned" from the heat, so they won't need to be in the fridge.

Now to hurry up and WAIT!!!!


Virgil B.

You may get away with not putting them in the frig, but I would never trust it. It takes good sterile technique to be 100%... and those are huge eggs. They will be pickling for quite a while and using up a lot of the acidity in the process.

Sitka;

Thanks for the advice!

I checked my jar of Duck eggs this AM. Looks like the lid didn't seal after all, so I popped 'em in the fridge!

I herd that distinct "pop" when the lid sealed, but sometime in the night it came unsealed..


Better safe than DEAD! (GRIN!)


Virgil B.

Tried one of my pickled duck eggs after two weeks in the malt brine.

They didn't turn out so good, so I brewed up more sweet pickle brine, and change it out.

I'll give them a try in a few more weeks.


This brine worked great for Quail eggs!


Virgil B.

sweet beet

I always keep pickled eggs in the fridge from the time they’re sealed.

that's where they'll be for a few weeks

I pickled a dozen in sauerkraut juice. Came out pretty bland. Used a half dozen in potato salad.

i've deviled them, too, nice treat

Just pickled.

oh yeah, you'll be pickled alright...on a positive note, your not to the point of holding the garbage, and drinking straight from a tumbler

i used to have a pickled pasta recipe, was kinda neat

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.

===================================================================================================================================================================================================================================================================================================================================

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

I've made some of the BBQ pit boys (of YouTube fame) "Chili Jar Eggs" and they were very good. Pretty salty but damn good with cold beers.

I made four jars of these a couple weeks ago.

Vinegar, some left over pickle juice, hand full of peppercorns, basil and hot peppers from the garden. I think I threw some chili powder in there also:

Gotta make another dozen.

Been eating my eggs that have been in bread and butter pickle juice with red pepper flakes for a month now.

Turned out pretty darn good!

Virgil B.

Leftover Mrs. Wages' Kosher Dill Pickle brine (makes a damn good pickle, by the way), some peppers, dill weed, mixed pickling spice, and mustard seed.

Gonna be a long four weeks, waiting on these suckers.

If you haven't tried making some pickles with the Mrs. Wages mix, you should. Super easy, and really tasty. Available in most groceries. Everyone says the salsa mix is good too.

I had enough garlic stuffed olive brine to get three eggs in the jar. Three weeks to go!

Got some garlic and Jalepeno stuffed olives at Sam's Club. Finished them up in a few days, eggs have been in a week so far.

I almost believed this until you said “from the garden”

. I had some dill pickle juice the other day so I made up a batch.

Cider vinegar, everything bit the kitchen sink.