PICKLED EGGS, WHATS YOUR RECIPE?

[buglebuster]

Not a recipe, but i got a jar of these from Louisiana and they're delicious!

Sent from my SM-G930P using Tapatalk

[Boss .300 winmag]

Not a recipe, but i got a jar of these from Louisiana and they're delicious!

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. 

[NRA4LIFE]

Boss, who sells them in Winthrop? 

[Boss .300 winmag]

Boss, who sells them in Winthrop?

Courtyard Quail I believe ironically. 

[birddogdad]

hot mama sausage from cash n carry , eat sausages, put in eggs.... repeat...

[magnanimous_j]

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. 

Are you talking about that Winthrop country store that you can see from I-90?

[Special T]

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. 

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

[magnanimous_j]

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. 

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.

[actionshooter]

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. 

[jrebel]

Pickled quail eggs are amazing.   We have a joint around here that sells them and they don’t last long in my possession.   

[jackelope]

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?

[Boss .300 winmag]

I usually try for a month, but sometimes the temptation makes it more like 3 weeks.🤣

[Fl0und3rz]

This how I cheat, usually let them soak a week before eating.

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.

[Twispriver]

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.

[jeffro]

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