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I was surprised at how firm they were. Is that part of the pickling process? I know they weren't firm when I started, they were like regular hard boiled eggs. They are very very tasty though and I like the consistency. Just wondering if it's normal. yep. They are supposed to harden up a bit. Normal. Glad you like them. 
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On the mason jars, do you have to sterilize them? Where can you get them? Also on the vinegar is just white plain vinegar fine? I have been wondering about your pickled eggs for awhile after the last thread. I buy store bought ones all the time, I think I should try making them.
Anymore details on this pickling salt stuff? |
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On the mason jars, do you have to sterilize them? Where can you get them? Also on the vinegar is just white plain vinegar fine? I have been wondering about your pickled eggs for awhile after the last thread. I buy store bought ones all the time, I think I should try making them. Anymore details on this pickling salt stuff? I just clean them like a regular dish. The great thing about pickling is it kills things that wreck food. That is the whole point. The reason it was invented was to make things last months when they would normally last days. So if you are supposed to sterilize the jars. I am doing it wrong. Because I never have. 
I got mine at the local grocery store. Wal Mart has them too. People use many types of vinegars. For the particular recipe I posted, yes, regular plain white vinegar.
Pickling salt stuff? The salt I use is regular table salt. Do you mean pickling spice? If you look on the spice isle there will be one called pickling spice. I tired it and don't care for it much. |
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On the mason jars, do you have to sterilize them? Where can you get them? Also on the vinegar is just white plain vinegar fine? I have been wondering about your pickled eggs for awhile after the last thread. I buy store bought ones all the time, I think I should try making them. Anymore details on this pickling salt stuff? I just clean them like a regular dish. The great thing about pickling is it kills things that wreck food. That is the whole point. The reason it was invented was to make things last months when they would normally last days. So if you are supposed to sterilize the jars. I am doing it wrong. Because I never have.
I got mine at the local grocery store. Wal Mart has them too. People use many types of vinegars. For the particular recipe I posted, yes, regular plain white vinegar.
Pickling salt stuff? The salt I use is regular table salt. Do you mean pickling spice? If you look on the spice isle there will be one called pickling spice. I tired it and don't care for it much. Hmm Walmart... I will go look. Many thanks for info. 
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She took off her wedding band!  |
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On the mason jars, do you have to sterilize them? Where can you get them? Also on the vinegar is just white plain vinegar fine? I have been wondering about your pickled eggs for awhile after the last thread. I buy store bought ones all the time, I think I should try making them. Anymore details on this pickling salt stuff? I just clean them like a regular dish. The great thing about pickling is it kills things that wreck food. That is the whole point. The reason it was invented was to make things last months when they would normally last days. So if you are supposed to sterilize the jars. I am doing it wrong. Because I never have.
I got mine at the local grocery store. Wal Mart has them too. People use many types of vinegars. For the particular recipe I posted, yes, regular plain white vinegar.
Pickling salt stuff? The salt I use is regular table salt. Do you mean pickling spice? If you look on the spice isle there will be one called pickling spice. I tired it and don't care for it much. You really should sterilize the jars MJohn. If you have a waterbath canner, just pop them in boiling water for 5 mins and done. |
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On the mason jars, do you have to sterilize them? Where can you get them? Also on the vinegar is just white plain vinegar fine? I have been wondering about your pickled eggs for awhile after the last thread. I buy store bought ones all the time, I think I should try making them. Anymore details on this pickling salt stuff? I just clean them like a regular dish. The great thing about pickling is it kills things that wreck food. That is the whole point. The reason it was invented was to make things last months when they would normally last days. So if you are supposed to sterilize the jars. I am doing it wrong. Because I never have.
I got mine at the local grocery store. Wal Mart has them too. People use many types of vinegars. For the particular recipe I posted, yes, regular plain white vinegar.
Pickling salt stuff? The salt I use is regular table salt. Do you mean pickling spice? If you look on the spice isle there will be one called pickling spice. I tired it and don't care for it much. You really should sterilize the jars MJohn. If you have a waterbath canner, just pop them in boiling water for 5 mins and done. where does one get a waterbath canner and how much do they run? |
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On the mason jars, do you have to sterilize them? Where can you get them? Also on the vinegar is just white plain vinegar fine? I have been wondering about your pickled eggs for awhile after the last thread. I buy store bought ones all the time, I think I should try making them. Anymore details on this pickling salt stuff? I just clean them like a regular dish. The great thing about pickling is it kills things that wreck food. That is the whole point. The reason it was invented was to make things last months when they would normally last days. So if you are supposed to sterilize the jars. I am doing it wrong. Because I never have.
I got mine at the local grocery store. Wal Mart has them too. People use many types of vinegars. For the particular recipe I posted, yes, regular plain white vinegar.
Pickling salt stuff? The salt I use is regular table salt. Do you mean pickling spice? If you look on the spice isle there will be one called pickling spice. I tired it and don't care for it much. You really should sterilize the jars MJohn. If you have a waterbath canner, just pop them in boiling water for 5 mins and done. where does one get a waterbath canner and how much do they run? Wal-mart and they're under $20. It's a great investment. |
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On the mason jars, do you have to sterilize them? Where can you get them? Also on the vinegar is just white plain vinegar fine? I have been wondering about your pickled eggs for awhile after the last thread. I buy store bought ones all the time, I think I should try making them. Anymore details on this pickling salt stuff? I just clean them like a regular dish. The great thing about pickling is it kills things that wreck food. That is the whole point. The reason it was invented was to make things last months when they would normally last days. So if you are supposed to sterilize the jars. I am doing it wrong. Because I never have.
I got mine at the local grocery store. Wal Mart has them too. People use many types of vinegars. For the particular recipe I posted, yes, regular plain white vinegar.
Pickling salt stuff? The salt I use is regular table salt. Do you mean pickling spice? If you look on the spice isle there will be one called pickling spice. I tired it and don't care for it much. You really should sterilize the jars MJohn. If you have a waterbath canner, just pop them in boiling water for 5 mins and done. where does one get a waterbath canner and how much do they run? All you need is a pot deep enough to cover your jars with a couple of inches of water. You put the food in the jars, put on the lids and screw bands and put them in the pot, cover with water and bring to a boil. Various foods are gently boiled for whatever time the recipe calls for. For eggs, you put the eggs in the sterilized jars and cover with the near boiling vinegar (wipe off the rim of the mason jar). Put on the lid and screw the band on, you don't have to tighten it down extremely hard, just securely. When the eggs/vinegar cools it will contract and form a seal. Leave the jars standing on the counter until you hear the "pop" of the lids sealing. If you're doing pickles or jams, etc., you would put the sealed jars in the waterbath and gently boil per the recipe. This kills any germs. Then you would take them out and handle them like the eggs above. Beans and other stuff need to be pressure cooked to get the temp up past what you can do in a water bath. |
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I am going to try it with Lawry's, a little pickle juice, and a half capfull of Dales. Then I am going to try it with a pinch of Lawry's and hickory smoked bacon (for the win motherfuckers). You should be OK with the bacon as long as you have lots of vinegar. Meats can be dangerous.... I'm not any kind of expert, but that's what I read. It could be totally wrong. |
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Quoted: She took off her wedding band! It was rubbing him the wrong way. |
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I just made 16 (I ate two eggs ) but in addition used Kosher salt and garlic. I love pickled eggs, there is a local dive bar in town and the owner makes them up every week, spicy as all hell and delicious with a PBR. Shit, now I need a cheap beer.Pickled eggs, cheap beer and put something like this on. About to jar up 18 per the mjohn3006 recipe- with a little garlic.
Gonna give it a month. AAR 1. I think you can figure on 10 Grade A Large eggs per jar. I put 9 in each and saved 6 for Sunday a.m. scrambled eggs. 2. When you take your hard boiled eggs off the stove, IMMEDIATELY DUMP THE HOT WATER and replace with several changes of cold water. I got side tracked and just ran cold water into the pot, displacing the hot water. This didn't shock the eggs enough and some were a bitch to peel. Pulled some of the whites off of a few eggs trying to peel the shells off. |
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2. When you take your hard boiled eggs off the stove, IMMEDIATELY DUMP THE HOT WATER and replace with several changes of cold water. I got side tracked and just ran cold water into the pot, displacing the hot water. This didn't shock the eggs enough and some were a bitch to peel. Pulled some of the whites off of a few eggs trying to peel the shells off. This can also happen if you use "too fresh" eggs. The best eggs for boiling are at least a week old. 2 is better. |
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Just looked around the house and I had everything to make them, so I did! I just made a half batch though. Nice! Let us know how you like them in at least a week. Ate a couple yesterday. Have to say, pretty damn good! Could have used quite a bit more spice though. Next batch will have a lot more kick - maybe a habanero or a bunch of seranos. |
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Just looked around the house and I had everything to make them, so I did! I just made a half batch though. Nice! Let us know how you like them in at least a week. Ate a couple yesterday. Have to say, pretty damn good! Could have used quite a bit more spice though. Next batch will have a lot more kick - maybe a habanero or a bunch of seranos. Yeah. As I mentioned, they are more salty than spicy. A good all around egg for anyone to try without worry of them being too spicy. It makes a great base though for adding spice to taste as you and so many are doing.
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I've never had a pickled egg. Same here. Glad I don't work with (behind) some of you guys. Never looked appealing to me Why is there this widespread notion of pickled eggs causing horrid gas? It is an egg, with some vinegar, salt and hot pepper. Basically an egg with some hot sauce. Does everyone get horrid gas from eating any eggs? It's not so much the pickled part as it is the egg part; specifically the yolk. Boiled eggs give me gas at a "weapon of mass destruction" level. 
ETA: that doesn't mean I won't make some of these... 
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Quoted: Quoted: I mixed the vinegar an water with some Hunts hickory bbq sauce. The results will be tasty. I'd be afraid of that mix separating in the jars. Isn't there a lot of oil in BBQ sauce? The mix is holding up. Haven't tried them yet. I made some last night that have thai peppers, beets, and garlic. They will be pink or purple when done. |
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