Pickled Egg Recipes. Help a Newb Out - (Mixed a Batch Up)
A recent thread, has me jonesing to try these.
"Red Wine Vinegar and Beet Juice." What else do I need to pull this off? (Beside eggs.)
How long will they last?
Help a guy out. (Please.)
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Remember to peel the eggs. Don
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That's kinda funny, Don.
I put in (specifically for you) the "Besides the Eggs," comment. 🙄
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I use the small beets in with the eggs. Couple shots of tabasco.
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Thank you, Sir. (Any/all input appreciated.)
I have a bottle of organic beet root juice, w/some lemon juice. Will use that.
Local grocery store has a dozen hard boiled/peeled eggs on sale for $3.99. Will buy two of them. Have a very large jar from pickles, just made for this endeavor.
The shots of Tabasco is a good tip. I like hot/spicy. 👍😁
Keep em' coming. (Please.)
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I add a couple of whole hot peppers either Thai or habnero. Heat the vinegar with the peppers before mixing with the beet juice.
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Was gonna ask that.
Heat the Vinegar/Beet juice combo before adding the eggs in a large jar?
(Won't that further cook the eggs though?) 🤔
Anyone know/care to offer a shelf life on these pickled eggs?
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I have kept them in the fridge for four months.
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We always used pickled beet juice, with nothing else added. Whatever the mix was that came from the can, and I don't recall ever heating it first. Never seemed to last long, for some reason.... Lately I've used Claussen pickle juice, which also works great as is.
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I heard that when they opened King Tut's tomb, they found a jar of pickled eggs. They broke out the beer, ate the eggs, and had a farting contest. The smell lingers to this day.
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jimdeere: 30119229335707/comments/30119263670683
I heard that when they opened King Tut's tomb, they found a jar of pickled eggs. They broke out the beer, ate the eggs, and had a farting contest. The smell lingers to this day.
Bet they got the Tutankhamen Two-Step the day after. Oof.🤣
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Years ago, when beer joints were everywhere, they always had a jar of pickled eggs on the counter. Remember Pabst Blue Ribbon?
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Don’t
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I felt my stomach churn
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You can also use any kind of pickle juice after you eat the pickles. Bread & butter eggs, dill eggs, etc.
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This is the first year we have tried pickling, pickled some banana peppers. They turned out alright, and has given me some ideas of adding some thing for flavor. The recipe we used called for 2 parts white vinegar, 1 part water, table spoon of sugar, 3 cloves of garlic and 1 teaspoon peppercorn. I’m sure you read in earlier thread that you are to make sure to use 5% acidity vinegar. We filled the jar with peppers and then brought the vinegar combination to a boil, then poured into the jar to the top, wiped the top of the rim then put on the lid to seal. The purpose of boiling before pouring in is to kill bacteria and cause lid to seal.
This pickling of eggs sounds interesting, may have to try that this week. I’m thinking maybe a combination of 2 parts vinegar 1 part sweet vermouth or sweet wine. May even try a little bourbon. ???????
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May I suggest adding a couple of GasX tablets to the mix? 💣️
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add some taco seasoning to your liking. 😁. Bet that would make one hell of a Fart. Wait, now I'm thinking about your poor dog. Try not to kill him with that mixture. 🤢
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grdad45: 30119229335707/comments/30119261361819
May I suggest adding a couple of GasX tablets to the mix? 💣️
AND ONE OF THESE ! 😁
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Funny how pickled eggs affect some people that way, but neither eggs nor pickles do.
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jimdeere: 30119229335707/comments/30119260431771
Years ago, when beer joints were everywhere, they always had a jar of pickled eggs on the counter. Remember Pabst Blue Ribbon?
Yeah, I remember that and the pickled sausage that sat right next to the pickled egg jar and PBR too.
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bullshot: 30119229335707/comments/30119236209179
https://forums.gunbroker.com/discussion/comment/11402988#Comment_11402988
Yeah, I remember that and the pickled sausage that sat right next to the pickled egg jar and PBR too.
Years ago, the old gas station here always had a jar of pickled eggs, and one of pickled sausages. I don't remember anyone ever buying any of them, and they sat for what seemed like years. I always assumed that either nobody was brave enough to try them, the main ingredient in the juice was formaldehyde, or any time the cashier had to burp the jar so it wouldn't explode, the smell closed down the place for a day or two. They were there just, well, existing. 🤣
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Remember PBR jimdeere? A few of my friends, after high school, went to work at the PBR brewery in Peoria Heights, IL. They told me that is was perfectly acceptable to grab a beer off the line and pound it down. Falling on the floor was frowned on though.
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Came back from the grocery store a short time ago. Bought 2 dozen hard boiled/peeled eggs. (Exp. 8/25) and some Red Wine Vinegar.
Had a very large pickle jar saved. Put the eggs in, added what was left of some sweet pickled Jalapenos, in juice to them. Added about equal parts relatively thick Organic Beet Juice (w/lemon juice in it) Red Wine Vinegar, what was left of some pickled Hot Bannana Pepper rings and juice, and the spice remnants from about 3-4 Dill pickle jars. (I pour the bottom of a jar, in to the next jar I open and save the spice goodness.) Had a jar with almost nothing but the chopped/solid spice goodness from these jars I had been saving.
About 8-10 shots of Green Jalapeno Tabasco sauce. (About low/mid, on the heat scale.)
Brought everything up to close to top of the XL jar. Gave it a few inverts/shakes. Put it in the bottom of the fridge. Will try and give it a week or two. 😁
Thank you all, for any/all input. 👍
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We will expect a range report.
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Tflogger: 30119229335707/comments/30119248872603
We will expect a range report.
from a distance.........
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Started another batch. 😁
Dozen Hard boiled, shelled eggs. (Exp Sept. 5th)
Smaller Jar, (obviously.) eggs in, generous amount of Badia Sazon' salt/tumeric/garlic etc. A fair amount (3-4 oz) of Natures Perfect Dill pickle vinegar. (High salt/vinegar.) A good amount of Crazy Jane's Mixed Up Pepper. The rest of my Red Wine Vinegar, (6 oz) a half a bottle (8 oz) of relatively thick Organic Beet Juice, w/Lemon juice. Rice Wine Vinegar to the top. (Higher acidity.) About 8-10 shots of Green Jalapeno Tabasco sauce. (3-4 on the heat scale.) A good shake of red pepper flakes.
Different batch. Anxious to try them out. Will give it at least a week.
*Now have 3 dozen Pickled eggs marinating in the fridge.
Snacking - pickled eggs, smoked bristling sardines, Tuna, crackers, cheese, sliced hard sausage, (various type) smoked almonds, etc. Love that stuff.
"Charcuterie anyone?"
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84, I sure hope the wind blows out of the south for the next couple weeks!
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Love pickled eggs and beets.
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I've never run across already boiled and shelled eggs in a supermarket. Being the frugal guy that is me, I learned a new way to make hard boiled eggs a couple years ago and really like the way they turn out.
Place all the eggs you want to hard boil into a pot and fill with cold water to where they are all covered.
Cover the pot and get the water to boiling. (be very attentive)
Right at boiling, shut off stove burner and move the pot to a cold burner. Leave pot covered.
Set timer for 8 minutes.
After the 8 minutes, carefully drain pot and run COLD water over them long enough to cool them down.
Enjoy anyway you like them!
P.S. I have found that older eggs (close to the expiration dates on carton) are the easiest to peel after boiling. The shells will come off in just a couple of pieces most of the time. New fresh eggs are a PITA to peel.
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