Pickled Eggs as Survival Preps: How to. (Picture Intense) (Page 2 of 10)
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Thought I would give some pickled eggs a try today. Never made 6 dozen eggs before. That's a lot of peeling. I couldn't find any Louisiana Crawfish Boil so I tried Zatarans. Hopefully, the whole spices won't be too much. Smelled great though!   L to R Jalapeño/Black pepper/Texas Pete/2 garlic cloves Zataran's Crawfish Boil/Texas Pete Beets/Black Pepper/onion slices Now to keep my fingers out for 2 weeks or so!  ETA: Thanks Slavac great thread! |
"The people of the United States are the rightful masters
of both Congress and the Courts, not to overthrow the Constitution,
but to overthrow the men who pervert the Constitution."
Abraham Lincoln
of both Congress and the Courts, not to overthrow the Constitution,
but to overthrow the men who pervert the Constitution."
Abraham Lincoln
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Originally Posted By SouthernBornOUFan:
Nice write up. I will give this a try. Normally I just add me about a half dozen hard boiled eggs to my pickle jar after the pickles are gone. I do that too. Garlic dill, orZesty bread and butter pickle juice
I also drop them in the juice from pickled jalapenos
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"Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it." - Mark Twain.
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Originally Posted By Kibby:
Excellent post, thank you! The exact same recipe will work for pickling kielbasa, you just don't boil it first. Cut the sausage into egg-sized pieces. Could you expand on that a bit? I've a few links of just that in the freezer. |
Humanity has two options: colonize space or wither away into the ether.
| Just a FYI, to make peeling a hundred times easier, after the eggs are cooked, crack the shell on both ends by tapping it on the counter top. Then squeeze the sides of the eggs between your palms and roll it around. Done right and you can remove the shell off in one piece. |
| When I do mine I use 2 to 1 viniger and put them in the steam canner for 15 minutes to make sure I get a good seal. My recipie is one sprig of fresh dill, four cloves of garlic that have been cracked open and one teaspoon of cyanne pepper. |
"Ya'll can go to hell, I'm going to Texas"
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So your method for boiling eggs is to bring them to a boil and then turn off the heat completely and let them sit for 20 minutes? Just trying to figure out the best method. |
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“The object of war is not to die for your country but to make the other bastard die for his.” - Gen. GS Patton
Pie Fixes Everything
03FFL
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Originally Posted By THOLL223: So your method for boiling eggs is to bring them to a boil and then turn off the heat completely and let them sit for 20 minutes? Just trying to figure out the best method. Put your eggs in, completely cover them with water, set on high and wait. As soon as they hit rolling boil take them off the heat and let them cook for 15 to 20 minutes. Perfect eggs every time! |
"The people of the United States are the rightful masters
of both Congress and the Courts, not to overthrow the Constitution,
but to overthrow the men who pervert the Constitution."
Abraham Lincoln
of both Congress and the Courts, not to overthrow the Constitution,
but to overthrow the men who pervert the Constitution."
Abraham Lincoln
|
Originally Posted By Slavac:
Originally Posted By Kibby:
Excellent post, thank you! The exact same recipe will work for pickling kielbasa, you just don't boil it first. Cut the sausage into egg-sized pieces. Could you expand on that a bit? I've a few links of just that in the freezer. Not a problem. The way Mom used to do it was to chunk up the keilbasa into egg-sized pieces, and heat it through with the vinegar/water solution. When it was heated - which was only until she was satisfied that the sausage was heated through - she packed it all into jars. The spices she used where lame in my opinion, and I have seriously-improved upon them. I don't like to heat mine at all, rather, I would bring the kielbasa to room temp in the package, then chunk it up, then add the boiling vinegar solution. I think they are better that way. I have packed mine with whole chipotles, kosher salt, lots of garlic cloves. I have a friend down in New Bedford, MA, that makes a habanero relish that will eat through your rectum and drop out through your undies. I put a dollop of this in some of my batches. Like yours, Slav, I like a little variety. If I get a buck this fall, I would like to try this on some deer sausage. These would have to be cooked obviously. The ladies in my other survival forum claim that sausage does not "can" well if you have to process it all the way from raw inside the jar. |
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Originally Posted By Deaconpyre:
Originally Posted By THOLL223:
So your method for boiling eggs is to bring them to a boil and then turn off the heat completely and let them sit for 20 minutes?
Just trying to figure out the best method. Put your eggs in, completely cover them with water, set on high and wait. As soon as they hit rolling boil take them off the heat and let them cook for 15 to 20 minutes. Perfect eggs every time! Yep, give it a shot. Once the eggs hit a good boil, turn the heat completely off, put a good fitting lid on the pot and set a timer for 20 minutes. Once the 20 minutes expires, cool down the eggs with cold water and you're good to go. It's my mom's secret to perfect hard boiled eggs and works perfectly (while saving you a bit on your gas bill) each time. And thanks Kibby! |
Humanity has two options: colonize space or wither away into the ether.
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sounded interesting, so I'm in.
got a dozen of them puppies in the jar 1:1 vinegar hawaiian salt and chili peppa garlic cloves, smashed going on three weeks, so I tried one. not as potent as I had expected I love vinegar stuff, so I topped off the jar w/ more vinegar........ can you use the juice for the next batch? how 'bout straight vinegar? |
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Originally Posted By troy808:
sounded interesting, so I'm in. got a dozen of them puppies in the jar 1:1 vinegar hawaiian salt and chili peppa garlic cloves, smashed going on three weeks, so I tried one. not as potent as I had expected I love vinegar stuff, so I topped off the jar w/ more vinegar........ can you use the juice for the next batch? how 'bout straight vinegar? I wouldn't do either of those personally. Left over juice I'd worry about contageons and straight vinegar I'd worry about the taste, but with regards to the straight vinegar, make a batch and see what happens. |
Humanity has two options: colonize space or wither away into the ether.
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I love pickled eggs man. My Dad used to take me to the bar with him when I was little and I'd chow them down the whole time I was there. LoL.....my Dad took me to a bar regularly.....don't think that would look to good these days. But hey, it was the 70's.
I pickled some beets and some cucumbers and onions last night. Gonna give em a shot this afternoon. |
PACK LaRue
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Originally Posted By Waldo:
Thanks for the different ideas. I'm going to be making some of these today since the wife bought eggs on sale. Think I'll be keeping them in the fridge though. I keep them in the fridge.....just because I like them cold......toast with one sliced up on it....light mayo.....yum..
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That which does not kill me....only tries to kill me again.
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Originally Posted By Waldo: Thanks for the different ideas. I'm going to be making some of these today since the wife bought eggs on sale. Think I'll be keeping them in the fridge though. I keep all of mine in the fridge as well as I like'em cold as ice when I eat them. On a sidenote, placing one mature habanero per jar turns pickled eggs into OMGWTFBBQI'mpoopingfire eggs. |
Humanity has two options: colonize space or wither away into the ether.
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Originally Posted By Slavac:
Originally Posted By Waldo:
Thanks for the different ideas. I'm going to be making some of these today since the wife bought eggs on sale. Think I'll be keeping them in the fridge though. I keep all of mine in the fridge as well as I like'em cold as ice when I eat them. On a sidenote, placing one mature habanero per jar turns pickled eggs into OMGWTFBBQI'mpoopingfire eggs. Made that mistake......had to take off the belt and fold it to make a bite stick.......grab the towel racks......while a tear rolled down one cheek. 
A couple pieces....per quart....is more than enough..... 
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That which does not kill me....only tries to kill me again.
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Originally Posted By Echo2: Originally Posted By Slavac: Originally Posted By Waldo: Thanks for the different ideas. I'm going to be making some of these today since the wife bought eggs on sale. Think I'll be keeping them in the fridge though. I keep all of mine in the fridge as well as I like'em cold as ice when I eat them. On a sidenote, placing one mature habanero per jar turns pickled eggs into OMGWTFBBQI'mpoopingfire eggs. Made that mistake......had to take off the belt and fold it to make a bite stick.......grab the towel racks......while a tear rolled down one cheek. A couple pieces....per quart....is more than enough..... My dad and his best friend were bitching that my Siracha and jalapeno eggs weren't hot enough. I decided to up the game and just chunk a whole habanero cut straight from my plants outside into a few jars. Then I decided to try them down after 2 months of rest. Laser guided flaming eggs of hate. |
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Funny this topic came up
Starting to cool down around these parts and I am making a batch this weekend. pickling spice, beets, pearl onions, peppers, baby carrots and of course eggs. Something about November football and pickled eggs with beer just screams winter 
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Originally Posted By Slavac:
Originally Posted By Echo2:
Originally Posted By Slavac:
Originally Posted By Waldo:
Thanks for the different ideas. I'm going to be making some of these today since the wife bought eggs on sale. Think I'll be keeping them in the fridge though. I keep all of mine in the fridge as well as I like'em cold as ice when I eat them. On a sidenote, placing one mature habanero per jar turns pickled eggs into OMGWTFBBQI'mpoopingfire eggs. Made that mistake......had to take off the belt and fold it to make a bite stick.......grab the towel racks......while a tear rolled down one cheek.
A couple pieces....per quart....is more than enough..... My dad and his best friend were bitching that my Siracha and jalapeno eggs weren't hot enough. I decided to up the game and just chunk a whole habanero cut straight from my plants outside into a few jars. Then I decided to try them down after 2 months of rest. Laser guided flaming eggs of hate. pure evil......I like....I love the flavor.....but holy cow the next day is wicked......how'd they react?....hot enough? |
That which does not kill me....only tries to kill me again.
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Originally Posted By Waldo: Originally Posted By DUX4LIFE: Any idea how to tell if they did spoil in 6-8 months on the shelf? I am the only one in my family eating them. You can't taste or smell botulism. I wonder if adding some penicillin just before tightening the lids would prevent botulism.  |
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Originally Posted By Waldo:
Originally Posted By DUX4LIFE:
Any idea how to tell if they did spoil in 6-8 months on the shelf? I am the only one in my family eating them. You can't taste or smell botulism. I've had them last for at least 3.5 to 4 months with no ill effect.....they generally don't last any longer than that.... .....I do move them to the fridge before opening them...I like them cold.
After talking to an old timer down the road from me.....they had a 5 gallon pickle jar with a set on lid (no threads) at the store above my house. Once a week his wife would boil a couple dozen eggs and shell them.....then toss them in to the brine and give it a fresh shot of vinegar and salt. Pickles and eggs hanging out together....and the tongs hung on a nail for public use...right beside the jar. This was back when dinosaurs roamed the earth.....but still. I would think as long as the brine was good....they'd last a good while unrefrigerated and unopened......But don't take my word for it. 
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That which does not kill me....only tries to kill me again.
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glad this thread is still going,
I have three left, will make some sammiches 2day (the vinegar mix adds a unique flavor to egg-salad) been keeping my stash in the fridge. think I'll use straight vinegar, triple up on the garlic and peppers............ mmmmm.... gaaaarlic...... doh! |
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Originally Posted By 36_gauge:
Originally Posted By Waldo:
Originally Posted By DUX4LIFE:
Any idea how to tell if they did spoil in 6-8 months on the shelf? I am the only one in my family eating them. You can't taste or smell botulism. I wonder if adding some penicillin vodka just before tightening the lids would prevent botulism. Or other kind of booze... |
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Originally Posted By DUX4LIFE: Originally Posted By 36_gauge: Originally Posted By Waldo: Originally Posted By DUX4LIFE: Any idea how to tell if they did spoil in 6-8 months on the shelf? I am the only one in my family eating them. You can't taste or smell botulism. I wonder if adding some penicillin vodka just before tightening the lids would prevent botulism. Or other kind of booze... I would strongly discourage that idea. My highschool chemistry makes me think the alcohol would disrupt the PH balance brought on by the vinegar, thus making spoilage occur quicker. Just follow the recipe and eat the things within 9mo or so. You'll be fine McGuyver. |
Humanity has two options: colonize space or wither away into the ether.
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LOVE me some pickled eggs.....
Grandma always poked a couple of holes in her eggs with a toothpick so the brine would get to the center..... she always said that after pickling, the eggs would last forever....never tested that, they were always gone within days of her giving the OK for eating.....3 or so weeks, seemed like FOREVER. I sure miss Grams.... 
on a side note: the stories of hot eggs..... I complained ONCE that I wanted the eggs to be hotter, she sure cured me.....she used a little demon she called "bouquet pepper"......man. I still get the shivers when I think about that jar.....and the days following. WAY hotter than habenero. |
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Proud Member of "Ranstad's Militia" - The Fantastic Bastards!
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Originally Posted By Slavac:
Originally Posted By DUX4LIFE:
Originally Posted By 36_gauge:
Originally Posted By Waldo:
Originally Posted By DUX4LIFE:
Any idea how to tell if they did spoil in 6-8 months on the shelf? I am the only one in my family eating them. You can't taste or smell botulism. I wonder if adding some penicillin vodka just before tightening the lids would prevent botulism. Or other kind of booze... I would strongly discourage that idea. My highschool chemistry makes me think the alcohol would disrupt the PH balance brought on by the vinegar, thus making spoilage occur quicker. Just follow the recipe and eat the things within 9mo or so. You'll be fine McGuyver. Sounds reasonable. I'll just have the booze on the side.
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Originally Posted By DUX4LIFE:
Originally Posted By Slavac:
Originally Posted By DUX4LIFE:
Originally Posted By 36_gauge:
Originally Posted By Waldo:
Originally Posted By DUX4LIFE:
Any idea how to tell if they did spoil in 6-8 months on the shelf? I am the only one in my family eating them. You can't taste or smell botulism. I wonder if adding some penicillin vodka just before tightening the lids would prevent botulism. Or other kind of booze... I would strongly discourage that idea. My highschool chemistry makes me think the alcohol would disrupt the PH balance brought on by the vinegar, thus making spoilage occur quicker. Just follow the recipe and eat the things within 9mo or so. You'll be fine McGuyver. Sounds reasonable. I'll just have the booze on the side.
A cold Killians and a couple pickled eggs is a man snack if there ever was one.....no one else will want to be around you after a few of 'em any ways.....  .....throw some beans in there and you could water eyes....
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That which does not kill me....only tries to kill me again.
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Originally Posted By Gun_Crank:
Alright I'm coming out. I have never eaten a pickled egg. I've eaten plenty of hard boiled eggs. I imagine that pickled eggs would be somewhat similar. I do have a few questions however. Do they smell bad, other than when hard boiling them? Are they good or is it an acquired taste? Are they useful for masking the smell of a cigar? I think I will try to make a couple jars despite my fears. Just don't smoke after eating a jar of pickled eggs. 
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I love pickled eggs, and this sounds easy to do. Is there any special prep for the jars?
Toad |
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"Get ready little lady, Hell is coming for breakfast" OJW
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Originally Posted By troy808: You can use whatever you like as far as jars go, but my suggestion is to use a waterbath canner to boil the jars and lids I'm going to use.Originally Posted By Roguetoad: I love pickled eggs, and this sounds easy to do. Is there any special prep for the jars? Toad I just used a regular (large) mayo jar or the like. since mine is in the fridge, I haven't gotten sick yet.... You can never be too careful when it comes to preventing death by stupidity. |
Humanity has two options: colonize space or wither away into the ether.
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Originally Posted By Slavac:
Originally Posted By troy808:
You can use whatever you like as far as jars go, but my suggestion is to use a waterbath canner to boil the jars and lids I'm going to use.
Originally Posted By Roguetoad:
I love pickled eggs, and this sounds easy to do. Is there any special prep for the jars? Toad I just used a regular (large) mayo jar or the like. since mine is in the fridge, I haven't gotten sick yet.... You can never be too careful when it comes to preventing death by stupidity. yikes –– I just realized, Pickled Eggs as Survival Preps I was just trying the ideas to supplement weekend activities and to offend the in-laws 
don't have any of the canning tools; disregard my earlier post |
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Originally Posted By troy808: Originally Posted By Slavac: Originally Posted By troy808: You can use whatever you like as far as jars go, but my suggestion is to use a waterbath canner to boil the jars and lids I'm going to use.Originally Posted By Roguetoad: I love pickled eggs, and this sounds easy to do. Is there any special prep for the jars? Toad I just used a regular (large) mayo jar or the like. since mine is in the fridge, I haven't gotten sick yet.... You can never be too careful when it comes to preventing death by stupidity. yikes –– I just realized, Pickled Eggs as Survival Preps I was just trying the ideas to supplement weekend activities and to offend the in-laws don't have any of the canning tools; disregard my earlier post Get a case of jars from walmart ($9) and a water bath canner ($20) and you're golden. Or the jars and use a large pot. Same principle. |
Humanity has two options: colonize space or wither away into the ether.
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Originally Posted By Slavac:
Originally Posted By troy808:
Originally Posted By Slavac:
Originally Posted By troy808:
You can use whatever you like as far as jars go, but my suggestion is to use a waterbath canner to boil the jars and lids I'm going to use.
Originally Posted By Roguetoad:
I love pickled eggs, and this sounds easy to do. Is there any special prep for the jars? Toad I just used a regular (large) mayo jar or the like. since mine is in the fridge, I haven't gotten sick yet.... You can never be too careful when it comes to preventing death by stupidity. yikes –– I just realized, Pickled Eggs as Survival Preps I was just trying the ideas to supplement weekend activities and to offend the in-laws
don't have any of the canning tools; disregard my earlier post Get a case of jars from walmart ($9) and a water bath canner ($20) and you're golden. Or the jars and use a large pot. Same principle. thanx, good to know. trying to learn to survive in the n0b^ma world is like trying to drink from a firehose Dave Ramsey would frown on arfcom.
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| yall done flung a craving upon me,, i'm gonna fix me some too. i used to pickle eggs regularly, along with califlower,carrots, peppers, onions, and broccoli, in a 5 gallon crock.. i'm in the process of building a chicken pen right now, so plenty of eggs will not be a problem. we always had pickled eggs, and pickled pig feet in the house when i was a kid, so i'll go back to my roots. |
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Seems pretty straight forward, but......
Do I need to boil the finished jars following some canning instructions, or is it good to go after you add the boiling vinegar? Is there a clear sign that these bad boys have spoiled? I assume the lids will pop if the get botulism, but anything I should look for? |
