Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Boss .300 winmag on November 30, 2017, 10:12:46 PM
-
I love them. 🥚
-
I’ve had some good ones, then had one that may have ruined me on them. I give them another try.
-
I’ve had some good ones, then had one that may have ruined me on them. I give them another try.
Did you make it, or buy it?
-
I love them too. The only ones I've made were a cheat. Go to cash and carry, buy large jar of peporchinis. Remove half of the peporchinis and replace with hardboiled eggs. Really good.
Sent from my SM-G950U using Tapatalk
-
I did them by recipe once but it is easier to just toss a handful of boiled eggs into a pickle jar.
-
I love them too. The only ones I've made were a cheat. Go to cash and carry, buy large jar of peporchinis. Remove half of the peporchinis and replace with hardboiled eggs. Really good.
Sent from my SM-G950U using Tapatalk
A cheat for sure, but why not??
My favorite is a pickled and spiced beet brine, followed closely by a good kosher pickle brine.
The beet brine turns the outer portion of the whites purple, which is somewhat more aesthetically pleasing then the yellowish hue brought on by the kosher. The former looks like a fresh presentation, the latter - not so much.
-
I make home made kimchi all the time. When the kimchi is gone I add vinegar and eggs. Best I ever had. Can’t stand store bought kimchi or pickled eggs. But love the way those eggs turn out
-
I bought some dill pickle brine at Wal-Mart that worked great.
-
I like the PA Dutch beet pickled eggs also.
-
Due a search on whos pickeling Kc kracker has several posted. Here's mine been a long time since I made tho.
1 gal apple cider vinegar
2.5 oz red pepper flakes
3.5 oz dill weed
1oz mustard seed
bring to boil then turn off let cool
2 or three large cloves of garlic per qt jar
2 jalapeno peppers cut in half length wise for each qt jar. you decide seeded or not.
This is awesome in bloody Mary's
-
I make "Satan's eggs" , if anyone likes spicy hot these are for you. Public service warning the gas they make would knock a buzzard off of a puke pile. Recipe for them is at cooks.com If I remember right. Jalapeños, Habenaros,crushed red pepper, are key ingrediants.
-
I put the hard boiled eggs in a jar and dump a couple pints of my home made pickled jalapenos over them. Let sit a few weeks and enjoy. Brine in the jalepenos is 50-50 water and vinegar with a bit of salt.
-
I put the hard boiled eggs in a jar and dump a couple pints of my home made pickled jalapenos over them. Let sit a few weeks and enjoy. Brine in the jalepenos is 50-50 water and vinegar with a bit of salt.
That sounds pretty good. :drool:
-
This how I cheat, usually let them soak a week before eating. :chuckle:
-
This how I cheat, usually let them soak a week before eating. :chuckle:
That's what I use as well. I will add some Frank's Hot Sauce to it
-
Here's an old thread that has some funny stuff. Good read.......
http://hunting-washington.com/smf/index.php/topic,52675.msg643055.html#msg643055
-
What's the longest you've kept these before eating? I found a jar I did up that's probably close to 6 months...
-
What's the longest you've kept these before eating? I found a jar I did up that's probably close to 6 months...
They will be fine.
That being said I threw out a batch that i couldn't remember the age, hidden in back of garage fridge and thought........... nope. Maybe I'll start marking a date on them for those occasions.
-
Wow six months, mine usually don’t last three weeks. :chuckle:
Smell them. :yike:
-
Wow six months, mine usually don’t last three weeks. :chuckle:
Smell them. :yike:
Smell 'em now, or smell 'em later!
-
The last time I did a batch I went to Walmart and got some pre packaged dill pickle mix that I had to add to boiling water. Let it cool down and then added fresh dill weed and some red pepper flakes. Turned out pretty good.
-
Do you peel the hard boiled eggs before adding to the brine ? It's been years since I've had a pickled egg. My sister makes a killer spicy pickled aspearagus that I think I will recycle the brine from when I'm done.
-
Do you peel the hard boiled eggs before adding to the brine ? It's been years since I've had a pickled egg. My sister makes a killer spicy pickled aspearagus that I think I will recycle the brine from when I'm done.
Yes
Sent from my SM-G950U using Tapatalk
-
Boil apple cyder vinegar, with red pepper flakes, black peppercorns, beet roots, garlic, dill weed and let it simmer until the roots are a little bit cooked then put couple dozen hard boiled eggs and a sliced up onion in a crock like you use for making sauerkraut and pour the vinegar on them or in a big jar (you have to not put hot vinegar in jars though, put the eggs and onion in the pot you boiled in and let it cool down) and leave it alone in the refrigerator or in the garage if it is cool until the flavor fully develops in a couple weeks. I have reused the vinegar and spices a few times. You can put in jalapenos in with the eggs and onion too.
-
Boil apple cyder vinegar, with red pepper flakes, black peppercorns, beet roots, garlic, dill weed and let it simmer until the roots are a little bit cooked then put couple dozen hard boiled eggs and a sliced up onion in a crock like you use for making sauerkraut and pour the vinegar on them or in a big jar (you have to not put hot vinegar in jars though, put the eggs and onion in the pot you boiled in and let it cool down) and leave it alone in the refrigerator or in the garage if it is cool until the flavor fully develops in a couple weeks. I have reused the vinegar and spices a few times. You can put in jalapenos in with the eggs and onion too.
What quantities for the above recipe?
-
Boil apple cyder vinegar, with red pepper flakes, black peppercorns, beet roots, garlic, dill weed and let it simmer until the roots are a little bit cooked then put couple dozen hard boiled eggs and a sliced up onion in a crock like you use for making sauerkraut and pour the vinegar on them or in a big jar (you have to not put hot vinegar in jars though, put the eggs and onion in the pot you boiled in and let it cool down) and leave it alone in the refrigerator or in the garage if it is cool until the flavor fully develops in a couple weeks. I have reused the vinegar and spices a few times. You can put in jalapenos in with the eggs and onion too.
What quantities for the above recipe?
I wish I could give you better instructions. It is like most of a gallon of vinegar, a bulb of garlic and a couple tablespoons of red pepper flakes and peppercorns and I don't know how you measure dill weed, maybe about three or four ten inch branches. I don't think you can screw it up unless you go plumb nuts on something, it is something I would see the women all make when I was a kid in Montana. I never saw anyone measure anything, and don't think I have either. They also throw white peppercorns in sometimes. These eggs and a full cookie jar were pretty much always available in every ranch house kitchen.
-
http://nchfp.uga.edu/how/can_06/pickled_eggs.html
I do the standard pickled eggs and dilled eggs similar to this. Winco sells a brand of garlic dill pickles that I forget the name of. Whenever we finish a jar, I hard boil a dozen or so eggs and toss them in the left over brine. Good stuff.
-
Woodchuck makes the best picked eggs I've had... I was skeptical when I saw them at elk camp, but after tasting them I had to try making my own.
Not on woodchucks level yet, but garlic pickle brine with a jalapeno or two is my go to right now. Let it sit 2-3 months = pretty tasty.
-
Wore out the Big Daddy juice, it’s time for Hot Mama juice. :EAT:
-
Oh yea baby !!!!
My gleekers just kicked in
-
Not a recipe, but i got a jar of these from Louisiana and they're delicious!(https://uploads.tapatalk-cdn.com/20180123/a9453dd717dc764dc3aad89eb7f385a5.jpg)
Sent from my SM-G930P using Tapatalk
-
Not a recipe, but i got a jar of these from Louisiana and they're delicious!(https://uploads.tapatalk-cdn.com/20180123/a9453dd717dc764dc3aad89eb7f385a5.jpg)
Sent from my SM-G930P using Tapatalk
I’ve been wanting to try some like those they sell in Winthrop, I guess I just need to not worry about who made them, kinda picky about eggs since you could get really sick easily. :o
-
Boss, who sells them in Winthrop?
-
Boss, who sells them in Winthrop?
Courtyard Quail I believe ironically. :chuckle:
-
hot mama sausage from cash n carry , eat sausages, put in eggs.... repeat...
-
I’ve been wanting to try some like those they sell in Winthrop, I guess I just need to not worry about who made them, kinda picky about eggs since you could get really sick easily. :o
Are you talking about that Winthrop country store that you can see from I-90?
-
I’ve been wanting to try some like those they sell in Winthrop, I guess I just need to not worry about who made them, kinda picky about eggs since you could get really sick easily. :o
Are you talking about that Winthrop country store that you can see from I-90?
That is the Thorp fruit stand your thinking about.
Sent from my SAMSUNG-SM-G930A using Tapatalk
-
I’ve been wanting to try some like those they sell in Winthrop, I guess I just need to not worry about who made them, kinda picky about eggs since you could get really sick easily. :o
Are you talking about that Winthrop country store that you can see from I-90?
That is the Thorp fruit stand your thinking about.
Sent from my SAMSUNG-SM-G930A using Tapatalk
Right. I'm heading that way in a couple weeks and if they sell pickled quail eggs there, I might stop and get some.
-
Bringing an old one back..
Does anyone include asparagus with their eggs? Do you need to prepare it in anyway prior?
What else would be good to include? Getting ready to do my 1st batch. :o
-
Pickled quail eggs are amazing. We have a joint around here that sells them and they don’t last long in my possession. :drool:
-
I’ve got quail and eggs piling up. Going to pickle a bunch here soon. Need more quail though too. Takes a while for 2 hens to make enough eggs at this time of year.
How long do you guys let them soak in the brine before you eat them?
-
I usually try for a month, but sometimes the temptation makes it more like 3 weeks.🤣
-
This how I cheat, usually let them soak a week before eating. :chuckle:
I just made some DIY pickled sausages. I suppose you could use the same brine for eggs.
Here is the recipe I started with.
4 C White vinegar
1 C Frank's Red Hot sauce
1 1/2 Tbsp minced garlic
1/2 t salt (I used about 1 1/2 t)
1 t Red pepper flake (I used about 2 t)
1 t Cumin
1.5 Tbsp pickling spices (I left this out, mainly because I didn't have any)
Optional: 1/4 C Sugar (I left this out)
I added some white and black pepper (maybe 1 t ea.)
Add some sliced onion and/or whole peeled garlic clove if you want. It's kind of hard to mess it up.
Brine is probably enough to make about 4 quarts. I used Nathan all-beef franks, which have no skin. Other people use Little Smokies or other brands. Three packages of Nathan's made two quarts. And I have over a quart of brine for the next batch. Pour hot brine over jar contents, and seal and refrigerate for at least 7 days.
At about the 3rd or 4th day, the brine has fully penetrated the sausages.
Store in refrigerator.
I've never had the Reeser's Pickled Sausages, but this recipe comes close to the old Penrose Fire Cracker Original Red Hot Pickled Sausage.
As mentioned, this recipe is recommended for use in making pickled eggs.
-
How do you get a quart of brine left over when you start with just five cups of liquid? Four cups vinegar and one cup of hot sauce.
-
I’ve used old school Ball recipes for 30 yrs
For eggs I start with pickled beets, this recipe plus a couple jalapeños and red pepper flake
Eat the beets as a salad or on a salad, and eggs and wait as long as you want
Taste pretty good next day. Reuse brine 3-4 times
You will need for approx 5 quarts:
8 cups beets (about 4 lbs), peeled, halved and sliced into 1/4 inch sections
3 cups sliced onions or peeled pearl onions
2-1/2 cups cider vinegar
2 cups granulated sugar
1-1/2 cups water
1 tbsp Ball® Salt for Pickling & Preserving
1 tbsp mustard seed
1 tsp each: whole allspice and cloves
6 inch cinnamon sticks
Directions
Combine onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves, cinnamon sticks in a large stainless steel saucepan.
Bring to a boil; boil gently 5 minutes. Add prepared beets and return to a full boil, lower heat and simmer just until beets are tender.
Remove from heat. Discard cinnamon stick.
Pack hot beets and onions evenly into hot jars, pour hot brine over leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim, center lid on jar and apply band, adjust to fingertip tight. Cool to room temperature, tighten band then place in refrigerator. Use within 3 months. For the best pickled taste allow to sit for 3 weeks before serving
-
How do you get a quart of brine left over when you start with just five cups of liquid? Four cups vinegar and one cup of hot sauce.
Stuff the jars pretty full? I had about a cup left over from test batch, too.
-
I order a gallon of sweet hot pickles from the Wigwam tavern near Bremerton, eat the pickles and reuse the brine for eggs or veggies, SPICY!
-
I'm not a big fan of pickled eggs but I raise chickens and have a lot of eggs so I keep trying and my latest experiment yielded the best results so far. Here's the recipe and a picture.
12 -18 hard boiled eggs depending on size
4 cups white vinegar
4 cups water
1 tbsp sea salt
1 tbsp whole peppercorns
2 tbsp pickling salt
1 tsp red pepper flakes
6 garlic cloves slightly crushed
5 jalapeno peppers sliced 1/4" (core in)
Pack the eggs in a 2-quart jar or two 1-quart jars
Top with sliced jalapenos and garlic cloves leaving 1" space at top
Combine all other ingredients and bring to a boil
Pour hot brine over eggs and cap the jars - let cool
Refrigerate for at least a week before trying
Keeps for 4 weeks
(The pickled jalapenos are awesome)
-
Mrs Wages Zesty Bread and Butter brine makes the best pickled eggs on the planet!!!
-
oh man back in like 2014 we had a rash of pickled egg recipes posted :chuckle: