| Community > Butchering, Cooking, Recipes |
| PICKLED EGGS, WHATS YOUR RECIPE? |
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| Fl0und3rz:
--- Quote from: Twispriver on December 21, 2020, 06:42:20 PM ---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. --- End quote --- Stuff the jars pretty full? I had about a cup left over from test batch, too. |
| Katmai Guy:
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! |
| Twispriver:
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) |
| scotbradly726:
Mrs Wages Zesty Bread and Butter brine makes the best pickled eggs on the planet!!! |
| Kc_Kracker:
oh man back in like 2014 we had a rash of pickled egg recipes posted :chuckle: |
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