Author Topic: PICKLED EGGS, WHATS YOUR RECIPE?  (Read 1020 times)

Offline JDHasty

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« Reply #25 on: December 13, 2017, 03:48:54 PM »
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.     

Offline Jim/WA

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« Reply #26 on: December 23, 2017, 06:22:21 PM »

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.

Offline Redstar

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« Reply #27 on: December 23, 2017, 07:30:16 PM »
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.
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