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Posted: 10/2/2012 11:28:34 AM EST
[#1]
Originally Posted By bigrob88:
Originally Posted By Milsurpninja:
The only trouble is that my garlic is turning green.  It's fresh garlic I got from the store that day. Is this normal? Is this batch toast?should turn grey as time goes on. watch your seal garlic when it spoils is really really really good at producing enough gas/pressure you will see your lid bowed out instead of indented or "sealed" once tried infusing olive oil with fresh garlic. the results were "interesting" note: this should only be done in restaurants where it will be used and replaced daily  Yup. Don't stress the pickled garlic. I can tell Milsurp hasn't been to a Pho joint that had a jar of pickled garlic on the table. They're by and large a light green tint. |
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Posted: 1/6/2013 3:53:22 PM EST
[#2]
I finally made some! Now I have to wait a month.
Two sliced jalapenos, about 4-5 tables spoons of garlic, and about two tablespoons of Sriracha (and I used the recommended water/vinegar/salt mix.) Crappy cell phone pic: 
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MN, USA
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Posted: 1/6/2013 6:00:31 PM EST
[#3]
Off to boil more eggs I really like em at about 2 weeks old pickled Just good old pickled eggs and a beer .
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Posted: 1/7/2013 10:25:46 AM EST
[#4]
in about 3 months my quail will be back to producing like crazy
still swimming in the 12 jars of pickled eggs from last year. I also need to learn to not "wing it" some of my jars have a little heat some of them would make the devil cry 
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Posted: 1/7/2013 10:33:23 AM EST
[#5]
Pickled eggs are a very good low-carb diet food. Two eggs and a buttload of water is an excellent meal to get you by. I like a meal of two pickled eggs, and some fresh garden tomato. Yum!
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Posted: 4/14/2013 8:58:38 AM EST
[#6]
Thanks. Weather is shit, and I'm bored today.
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Posted: 6/13/2013 11:21:01 AM EST
[#7]
Wife was totally against me making these.....after two batches she is requesting that I make more and bigger batches. She even cleaned off a shelf in the fridge to make room.
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PA, USA
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Posted: 6/24/2013 8:36:27 AM EST
[Last Edit: ARmike15]
[#8]
tried making a batch of these this weekend. The left is beets, fresh onion from the garden, minced garlic, & pickling spices. The right is onion, garlic, pepper, and buffalo wing sauce. Can't wait to try these in a few weeks. |
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Posted: 7/4/2013 12:43:11 PM EST
[#9]
I picked up about a gross of eggs from a local farm about four weeks ago, intending to let them age, hardboil, and pickle them. The time is now. Anyone have a good cooking recipie for doing multiple batches? I'm used to putting eggs in cold water, bringing them to a boil, and pulling them out. I'd like a cook time for water that's already boiling, since I'm going to be boiling batches back to back all day. |
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Posted: 7/4/2013 1:57:33 PM EST
[#10]
Hmmm, that's a good question. I used the technique (and I think it's the standard) of bringing them to a boil and then taking the pot off the burner and letting the eggs sit in the water for 10 minutes before removing, which worked fine. You might want to do some experimenting if you're just planning to drop the eggs in boiling water for a set amount of time.
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Posted: 7/4/2013 5:40:11 PM EST
[Last Edit: nvgeologist]
[#11]
I'm trying the baking method http://tipnut.com/hard-boiled-eggs/ EDIT: No process photos because I'm lazy. It worked alright. Ended up with three full racks in the oven, ran at 325 for about 25, and then disaster stuck. My wife helpfully closed the oven that I had propped open while I was cooling an egg to test. The result was that the bottom rack all over cooked, some to the point of being unusable. Top rack had a couple under cooked. If you can, only do one rack, or rotate them mid cooking. Other than that, success, 11 jars filled. Would have had 12 if not for those I had to toss due to being over/under cooked. The over cooked ones aren't pretty, and are super rubbery. We'll see how they turn out. |
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Posted: 7/11/2013 11:32:39 AM EST
[#12]
Bump. Eggs are on sale this week at my local grocery store. ten dozen for ten dollars.
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Posted: 7/21/2013 3:24:22 PM EST
[#13]
Daughter just told me yesterday that she has 7 dozen and counting from her hens. Guess I'll have to get some and do some pickling.
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Posted: 9/16/2013 3:12:29 PM EST
[#14]
Anyone who has canned the eggs with kielbasa sausage - is it okay to cut the sausages lengthwise in quarters, or should they only be cut up crosswise?
I'm concerned that if I cut the sausages lengthwise they'll fall apart in the pickling juice without the casing holding them together. |
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Posted: 9/16/2013 4:33:28 PM EST
[Last Edit: eric10mm]
[#15]
Quote HistoryOriginally Posted By sircam671: Anyone who has canned the eggs with kielbasa sausage - is it okay to cut the sausages lengthwise in quarters, or should they only be cut up crosswise? I'm concerned that if I cut the sausages lengthwise they'll fall apart in the pickling juice without the casing holding them together. ETA: Pre-cooked sausage. |
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Posted: 9/16/2013 9:04:32 PM EST
[Last Edit: Orbital-Burn]
[#16]
pickled eggs are one of the things that I cannot choke down
I tried |
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Posted: 9/17/2013 4:48:22 PM EST
[Last Edit: eric10mm]
[#17]
Quote HistoryOriginally Posted By Orbital-Burn: pickled eggs are one of the things that I cannot choke down I tried  Or chocolate pudding.  |
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Posted: 5/12/2014 6:55:31 PM EST
[#18]
Bump because i'm craving pickled eggs
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Posted: 5/12/2014 7:05:07 PM EST
[#19]
Quote HistoryOriginally Posted By nade-em:
Bump because i'm craving pickled eggs Me too! I have some jalapenos and banana peppers about ready to pick from the garden. I think they'll make for some good flavorings. 
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Posted: 5/12/2014 7:08:18 PM EST
[#20]
Just planted some this past weekend , i think i might try some sliced bell peppers in there too.
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Posted: 5/13/2014 2:01:30 PM EST
[#21]
I really need to make another batch of eggs before it gets to hot....
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Posted: 5/14/2014 8:30:45 PM EST
[#22]
Quote HistoryOriginally Posted By ARmike15:
<a href="http://s1056.photobucket.com/user/94svtcobraftw/media/pickledeggs.jpg.html" target="_blank">http://i1056.photobucket.com/albums/t362/94svtcobraftw/pickledeggs.jpg</a> tried making a batch of these this weekend. The left is beets, fresh onion from the garden, minced garlic, & pickling spices. The right is onion, garlic, pepper, and buffalo wing sauce. Can't wait to try these in a few weeks. I'd love to know how the buffalo one turned out.
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Posted: 5/16/2014 6:34:51 PM EST
[#23]
Goddamed the OP!!!! Another thing I now gotta do!
Just texted my free range egg supplier for all of her old eggs. Hopefully, she'll have a bunch of dozen 2-3 week old. I've got about 8 one quart Ball jars, I'll pick up another couple dozen tomorrow while picking up the eggs. Got the spices, now I gotta find my egg boiling pot.... Consider this post a tag. 
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Posted: 5/16/2014 8:24:02 PM EST
[#24]
Thanks for the post OP
I've eaten many a pickled egg/crackers/Colby cheese, pickled wieners too, and quaffed several beers watching the Atlanta Braves on TV with my dad. Brings back the memories (and smells )
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Posted: 5/17/2014 2:55:02 PM EST
[#25]
I just picked up 21 dozen farm fresh free ranged eggs from my local supplier! I'm going to let them sit in a frig for a week or so while I gather the final remaining supplies (some hot sauce, peppers and one more dozen quart jars) before I start the pickling marathon. I figure they'll be ready right around the end of June or so....
Thanks, |
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GA, USA
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Posted: 5/18/2014 12:30:51 AM EST
[#26]
I just made a jar, but used too much vinegar by accident, but we'll see how it turns out.
1/2 of liquid was Franks hot sauce, other half vinegar and water onions garlic red pepper flakes few green peppercorns dash of salt Hopefully turns out good and hot. With just a boiled egg, I normally eat more hotsauce (quantity wise) than the egg. |
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Posted: 5/18/2014 12:40:00 AM EST
[Last Edit: GLHX2112]
[#27]
Question: Is it possible for vinegar to go bad ? I just found a large bottle of white vinegar that has been opened, but, not in quite awhile, that has an expiration date of Jan 2013. Looks good to me?
Also, somebody mentioned a few pages back about using toothpicks to put a couple holes in the hard boiled eggs so the brine solution can get into the egg/yolk. Does that really make much of a difference ? |
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Posted: 5/26/2014 9:21:05 PM EST
[#28]
Quote HistoryOriginally Posted By GLHX2112:
Question: Is it possible for vinegar to go bad ? I just found a large bottle of white vinegar that has been opened, but, not in quite awhile, that has an expiration date of Jan 2013. Looks good to me? Also, somebody mentioned a few pages back about using toothpicks to put a couple holes in the hard boiled eggs so the brine solution can get into the egg/yolk. Does that really make much of a difference ? Does vinegar go bad? (ans: Not really) One person noted above (might have been the OP that one eprson got botulism from a toothpicked pickled egg. Bottom line: I wouldn't do it. Good luck. |
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Posted: 5/27/2014 11:41:08 AM EST
[#29]
while we are here
I dont know how many eggs I have pickled 4 or 5 dozen jars at least but now I need some help did 5 quarts of quail eggs 3 hours peeling quail eggs
and not a single jar sealed I even hot water bath while canning pickled eggs just to make sure I get a seal I figured I had nothing to lose and stuck them in a hot water bath and let them process got 2 out of 5 to seal trying to rule out what went wrong here anybody ever have bad Ball lids? fresh just opened case of jars too 
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Posted: 5/27/2014 1:36:53 PM EST
[#30]
I've never had a bad batch of Ball lids, but I suppose it could happen. Did they look bad, though? I would think they'd have to be visibly damaged to prevent a seal. Other than that, consider all the usual suspects: headspace, debris between the lid and jar, chipped jar rim, cooling too fast, etc.
Stick the unsealed jars in the fridge and eat them first! |
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Posted: 5/27/2014 3:52:14 PM EST
[#31]
Quote HistoryOriginally Posted By bigrob83: while we are here I dont know how many eggs I have pickled 4 or 5 dozen jars at least but now I need some help did 5 quarts of quail eggs 3 hours peeling quail eggs and not a single jar sealed I even hot water bath while canning pickled eggs just to make sure I get a seal I figured I had nothing to lose and stuck them in a hot water bath and let them process got 2 out of 5 to seal trying to rule out what went wrong here anybody ever have bad Ball lids? fresh just opened case of jars too |
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SC, USA
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Posted: 5/27/2014 4:35:56 PM EST
[#32]
very cool, thanks. Not sure i like pickled eggs, but ... might as well try them and learn to do this!
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Posted: 5/27/2014 7:09:09 PM EST
[#33]
Thanks for the great write-up.
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MO, USA
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Posted: 5/28/2014 4:52:06 PM EST
[#34]
I've been steaming my eggs to make them easier to peel. Twenty minutes in a veggie steamer and cool the eggs for perfect hard boiled eggs. Lots easier to get the shell off.
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TX, USA
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Posted: 6/4/2014 4:35:00 AM EST
[#35]
I love this tutorial. Good job OP. Especially like the "have a cigar".
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Posted: 6/7/2014 4:23:09 PM EST
[#36]
Well, in the middle of this project, we had a water leak in the house and that put a kibash on the pickled eggs experiment. I hope to restart it this weekend when the wifey unit comes up this Sunday or Monday (recall I have +20 dozen eggs to pickle).
In the meantime, I took a large Sams-type jar of pickles and doctored it per some of the first posts in this thread. We're talking pickling salt, whole black peppers and some Tabasco sauce. After a couple weeks, oh boy! These are the best pickles I've ever had! Kudos to the OP, even though it's not what he intended!!!! Thanks! |
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Posted: 6/8/2014 6:14:24 PM EST
[#37]
<-- Just made first batch.
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SC, USA
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Posted: 6/10/2014 7:52:36 PM EST
[#38]
13 days after starting I ate my first egg (only had 2 at the time). Put in some hot sauce at the time. I've never actually eaten a pickled egg so I was fearing the worst.
It tasted .... like a boiled egg that had hot sauce on it. Really, nothing too special. I ate the other tonight. No GI distress or anything. I have a fresh dozen eggs and 3 jars to put them in. will be checking out this thread more for ideas on spicing it up. Thanks OP for introducing a new food to me! |
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Posted: 6/11/2014 11:12:18 AM EST
[#39]
Quote HistoryOriginally Posted By NotIssued:
13 days after starting I ate my first egg (only had 2 at the time). Put in some hot sauce at the time. I've never actually eaten a pickled egg so I was fearing the worst. It tasted .... like a boiled egg that had hot sauce on it. Really, nothing too special. I ate the other tonight. No GI distress or anything. I have a fresh dozen eggs and 3 jars to put them in. will be checking out this thread more for ideas on spicing it up. Thanks OP for introducing a new food to me! have to give them a month at 13 days it pretty much was just a boiled egg lol |
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SC, USA
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Posted: 6/11/2014 4:48:34 PM EST
[#40]
Quote HistoryOriginally Posted By bigrob83:
have to give them a month at 13 days it pretty much was just a boiled egg lol Quote HistoryOriginally Posted By bigrob83:
Originally Posted By NotIssued:
13 days after starting I ate my first egg (only had 2 at the time). Put in some hot sauce at the time. I've never actually eaten a pickled egg so I was fearing the worst. It tasted .... like a boiled egg that had hot sauce on it. Really, nothing too special. I ate the other tonight. No GI distress or anything. I have a fresh dozen eggs and 3 jars to put them in. will be checking out this thread more for ideas on spicing it up. Thanks OP for introducing a new food to me! have to give them a month at 13 days it pretty much was just a boiled egg lol Yeah, I figured that ... they were a bit spicy though. Somewhere on the first page it said minimum 2 weeks. Next batch is in the fridge; 5 this time (can you tell we don't eat a lot of eggs?) |
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Posted: 6/12/2014 12:43:09 PM EST
[Last Edit: eric10mm]
[#41]
Quote HistoryOriginally Posted By NotIssued: Next batch is in the fridge; 5 this time (can you tell we don't eat a lot of eggs?) I bought a gallon glass jar of pickles just for the gallon glass jar. (I think it's a gallon. It's definitely bigger than a quart Mason jar by a bunch.) And I like pickles. I can squeeze 4 dozen eggs into it for pickling. Working on emptying a second gallon jar of pickles for the next batch.  Diced hot pickled eggs ROCK in tuna salad! |
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Posted: 6/12/2014 2:23:22 PM EST
[#42]
Quote HistoryOriginally Posted By eric10mm:
LOL I bought a gallon glass jar of pickles just for the gallon glass jar. (I think it's a gallon. It's definitely bigger than a quart Mason jar by a bunch.) And I like pickles. I can squeeze 4 dozen eggs into it for pickling. Working on emptying a second gallon jar of pickles for the next batch.
Diced hot pickled eggs ROCK in tuna salad! Quote HistoryOriginally Posted By eric10mm:
Originally Posted By NotIssued:
Next batch is in the fridge; 5 this time (can you tell we don't eat a lot of eggs?) I bought a gallon glass jar of pickles just for the gallon glass jar. (I think it's a gallon. It's definitely bigger than a quart Mason jar by a bunch.) And I like pickles. I can squeeze 4 dozen eggs into it for pickling. Working on emptying a second gallon jar of pickles for the next batch.
Diced hot pickled eggs ROCK in tuna salad! Could a person just put them in a dill pickle brine from store bought pickles and can them? |
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Posted: 6/13/2014 6:49:35 AM EST
[#43]
You can get half gallon Ball jars at Walmart. I picked up a couple when I picked up my pickled eggs supplies a couple weeks or so ago.
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CT, USA
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Posted: 7/2/2014 3:13:19 PM EST
[#44]
I want to try my hand at making these this weekend. Walmart has 1qt jars, anyone know how many approximate large sized eggs can fit into a jar? I dont want to buy too much or too little ingredients.
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Posted: 7/2/2014 5:07:56 PM EST
[#45]
About a dozen.
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CT, USA
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Posted: 7/3/2014 10:19:35 AM EST
[#46]
Quote HistoryOriginally Posted By sircam671:
About a dozen. Thanks
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CT, USA
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Posted: 7/5/2014 3:22:09 AM EST
[#47]
Made these tonight (well last night now). From left to right:
Jalapenos/onions/black pepper, jalapenos/black pepper/garlic, beer-spaten optimator, old bay, franks buffalo wing sauce Also made some cucumbers with onions, black pepper, garlic, jalapenos. 
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USA
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Posted: 7/5/2014 7:57:47 PM EST
[#48]
Forgot the salt!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Can these be saved????????????? |
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Posted: 7/5/2014 8:33:12 PM EST
[Last Edit: Merlin]
[#49]
Well, between not one, but two house leaks, plus selling, moving and closing on our house, we finally got around to being able to pickle the 22 dozen eggs I bought several weeks ago. Except it was't 22 dozen, it was only 17 dozen since we had eaten so many since I bought them.
Except it wasn't 17 dozen since we had about 5 dozen "floaters" i.e. eggs that floated when we put them in the water. We set them aside rather than contaminate the whole bunch and then later found out they're too old. They're all getting pitched. Did 14 quart jars +/- plus three cucumbers than my SIL brought to us today. Last time I checked all but 2 or so of the jars had sealed up, so we should be gtg on that. Now we wait 4 weeks...... 
Thanks for the thread and the help! |
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CT, USA
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Posted: 7/6/2014 6:18:14 PM EST
[#50]
Quote HistoryOriginally Posted By archer2:
Forgot the salt!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Can these be saved????????????? You forgot the salt or are you saying I did? Because I def got it in mine. Had to buy a damned 4lb box of pickling salt to use a whopping 6tsp total. |
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