Dill Pickled hard boiled egg recipe

[Badhabit]

Interesting twist to a pickled egg Scout.

[The Weazle]

Yakima

Dang, if you were closer I was gonna hook you up, we sell it at my work as a gourmet ingredient. Not sure if you can find it in a grocery store or not.

Vacuum seal some and mail it to him!


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[Badhabit]

After letting the last batch brine awhile longer with the additional salt to knock down the vinegar flavor the dill flavor is coming through and they are tasting more like a dill pickle. Really didn't want to have to use "salt" to change the flavor profile. I've used salt in changing the flavor profile in blue cheese vinegarette dressing to give it a little bit. Great on spinach salad.

[Lincoln4]

This thread got me going.  I just dropped some eggs in my almost empty pickle batch from this past summer harvest.  Just gotta keep out of it for a couple of weeks...   

[acnewman55]

I'm just jumping on this thread to catch any more recipes that come through.

[Remnar]

I will throw them into the kimchee juice once the kimchee is gone. best I have ever had, never liked kimchee or pickled eggs until I started making them myself

I have no idea why I never thought of or considered this before . Sounds awesome !
 
 

[Badhabit]

Went to Walmart and purchased Mrs. Wagers Dill pickle recipe. Used 1/3 of it for my first small batch. I have 2 jars with 6 eggs in the brine now. I added some dill sprigs, garlic and in one I added some red pepper flakes. Should be interesting to see how these turn out. I'll keep you posted on whether or not they turn out or not.

[lokidog]

        

[Badhabit]

So here's an update. After a 48 hour soak in the Mrs. Wagers dill pickle brine I broke down and tasted one of the little gas grenades. Texture of the egg was firm like one would expect. There was a taste of dill but imo it was salty. Not sure why as I didn't add any salt. I'm leaning towards a tweaked brine recipe that I added salt too in order to cut down the vinegar taste. Next up on the list of culinary atrocities is making duck pepperoni snack sticks. Stay tuned. 

[NW-GSP]

So here's an update. After a 48 hour soak in the Mrs. Wagers dill pickle brine I broke down and tasted one of the little gas grenades. Texture of the egg was firm like one would expect. There was a taste of dill but imo it was salty. Not sure why as I didn't add any salt. I'm leaning towards a tweaked brine recipe that I added salt too in order to cut down the vinegar taste. Next up on the list of culinary atrocities is making duck pepperoni snack sticks. Stay tuned.

I have about twenty pounds of duck breast that I'm going to make into snack sticks.

[Badhabit]

Update. The Mrs. Wagner's Dill Pickle recipe is by far the easiest to make. I split it into thirds. After letting it cool I put in diced garlic, sliced jalepeno pepper and some dill sprigs. While it is a salty brine it is an easy brine and works quickly.

My duck snack sticks turned out better than expected. 18lbs of duck mixed with 7 lbs of pork fat. I used Michlets from Spokane pepper stick mix for 25 lbs. I ended up with about 17 lbs of snack sticks after drying and smoking. Holy cow it takes a long time to dry them, 6 hours at 125 and then 4 more at 155 with smoke. Final product was tasty and not too dry.

[wildweeds]

Not dill but for the ultimate Fart o palooza look up "Satan's eggs" really good with beer going down, get ice cream for a trip to the john ( they burn on the way out) and the gas they make would knock a buzzard off of a puke pile.

[h20hunter]

Satan's eggs: Really good with beer going down, get ice cream for a trip to the john ( they burn on the way out) and the gas they make would knock a buzzard off of a puke pile.

Possibly one of the most poetic food review I've ever seen.

[skipjack]

  ha-ha