Post by: Kc_Kracker on May 10, 2014, 03:57:22 PM
today we are making pickled asparagus, pickled beans sprouts carrots and jalapenos, and who knows what else.
I think Id like to do some hard boiled eggs and also try some pickled mushrooms :drool:
anyone have any good pickling recipes they want to share? Dave? come on buddy give it up!! I KNOW you have a good Chantrelle recipe! :chuckle:
Post by: Blacklab on May 11, 2014, 10:25:54 AM
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 :drool:
Post by: kisfish on May 11, 2014, 10:53:11 AM
Post by: Kc_Kracker on May 11, 2014, 01:55:36 PM
Post by: 3nails on May 11, 2014, 02:03:54 PM
i think im gonna try some pickled hard boiled eggs :drool:Dude! Let us know how these turn out. I wonder if habeneros in the brine would penetrate them.
Post by: wildweeds on May 11, 2014, 02:40:12 PM
i think im gonna try some pickled hard boiled eggs :drool:
Post by: Kc_Kracker on May 11, 2014, 07:56:52 PM
Directions - How to Make Pickled Eggs
There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F.
Caution: Home pickled eggs stored at room temperature have caused botulism. Click here for the report from the Centers for Disease Control and Prevention (CDC). In this report the CDC cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sanitized (e.g., placed in boiling water for a prescribed period).
PICKLING TIPS
Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings. Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs. Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions.
Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.
Cooking and Peeling Eggs
According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs. Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs. Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute. In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for ten seconds. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg. Peel immediately by cracking the shells of the egg all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.
Another cooking method when you are less concerned about peeling of ultra-fresh eggs is to make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Turn down the heat and simmer for 15 minutes. Place the eggs in cold water and when cool, remove shells. Crack the shell of the egg all over. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg.
Containers for the Eggs
The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs. For sterilizing glass jars, see Sterilization of Empty Jars.
Storing Eggs
After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.
Pickled Egg Recipes
Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe below is to:
bring all the ingredients, except the eggs, to a boil,
reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sanitized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and
refrigerate immediately.
RED BEET EGGS
1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)
SWEET AND SOUR EGGS
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt
DARK AND SPICY EGGS
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt
CIDERED EGGS
1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
12 teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove
DILLED EGGS
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove
PINEAPPLE PICKLED EGGS
1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit sugar
Post by: Kc_Kracker on May 11, 2014, 07:58:26 PM
Ingredients:
Servings:
36
Units: US | Metric
3 dozen hard-boiled eggs (peeled)
1 quart distilled white vinegar
1 onion (sliced)
1 tablespoon mustard seeds
1 tablespoon dill seed
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper or 1 tablespoon peppercorn
6 cloves fresh garlic
1 (16 ounce) jar jalapeno peppers, with juice
1 (16 ounce) jar habanero peppers, with juice
10 dashes Tabasco sauce
Directions:
1
Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes.
2
Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered.
3
If there is not enough vinegar, you may add some hot water to the vinegar solution.
4
Marinate the eggs in this solution, in the refrigerator, for 7 days before serving.
5
The longer they marinate, the more robust the flavor!
Post by: Kc_Kracker on May 11, 2014, 10:48:23 PM
Post by: The Weazle on May 11, 2014, 11:53:07 PM
i think im gonna try some pickled hard boiled eggs :drool:Dude! Let us know how these turn out. I wonder if habeneros in the brine would penetrate them.
Eggs are very porous and will absorb lots of flavor. I love layers of beets, onions, garlic, eggs, jalapeños, and keep building layers until jars are full. Fill with boiling hot pickling salt and vinegar, and seal and put in the fridge. Pull out and place on counter 8 or so hours prior to opening. You know you have good flavor penetration when he yolks are purple! So good, I love pickled eggs! And the onions and beets in the jar with them!
Sent from my iPad using Tapatalk
Post by: Kc_Kracker on May 12, 2014, 03:25:45 PM
in a pot get 2 cops water
2.5 cups white vinegar
1/2 cup pickling salt
2 TBSP dill weed
small slice of jalapeno (or spec of Habanero)
bring this to a boil for 5 minutes then back it down to half heat
snip the tip off your pods RAW NOT COOKED so the juice can penetrate!! pack jars with pea pods and carrots 1/2" from top
in each jar add i tsp of minced garlic (or a clove) and 1 heaping tsp of red pepper flakes.
fill jars with juice from pot leaving again, 1/2" headspace other wise pack them FULL.
hot bath can for 12 minutes
do not eat for 24 hours, after that its hail mary, but the longer they sit the hotter they get :drool:
open, eat with copious quantities of beer so you get some great pickled farts and snuggle the wife all night :chuckle:
my 4 yr old just a the whole jar of the HOT stuff, man its good!
Post by: Kc_Kracker on May 14, 2014, 07:51:54 PM
Post by: Kc_Kracker on May 15, 2014, 12:23:30 PM
Post by: snowpack on May 15, 2014, 12:25:56 PM
Post by: quadrafire on May 15, 2014, 12:56:17 PM
http://hunting-washington.com/smf/index.php/topic,52675.msg643055.html#msg643055 (http://hunting-washington.com/smf/index.php/topic,52675.msg643055.html#msg643055)
Post by: grundy53 on May 15, 2014, 12:57:13 PM
sent from my typewriter
Post by: Kc_Kracker on May 15, 2014, 01:19:45 PM
mmmmmmmmm!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fthumb%2Fa%2Fa8%2FGiardinieraSpicy.JPG%2F748px-GiardinieraSpicy.JPG&hash=258cadf7d928851d0a4dad931d72bd2de58f09a4)
Post by: MacAttack on May 15, 2014, 02:23:03 PM
Post by: Southpole on May 15, 2014, 02:27:00 PM
Post by: Kc_Kracker on May 15, 2014, 02:32:23 PM
Post by: Southpole on May 15, 2014, 02:37:26 PM
macattack youv never eaten a bar egg?They're delicious. A few years ago the thought of a pickled egg sounded horrible, but fortunately I got brave and ate one. Yummy! Don't waste your good pickled egg eating years by thinking that they sound gross, eat one today!
Post by: grundy53 on May 15, 2014, 02:39:59 PM
:yeah: they are delicious!macattack youv never eaten a bar egg?They're delicious. A few years ago the thought of a pickled egg sounded horrible, but fortunately I got brave and ate one. Yummy! Don't waste your good pickled egg eating years by thinking that they sound gross, eat one today!
sent from my typewriter
Post by: Kc_Kracker on May 15, 2014, 02:44:05 PM
Post by: Southpole on May 15, 2014, 06:33:33 PM
I'll be pickling cucumbers only this year. I don't have any special recipes, but I do follow a strict pickling regiment that most people would not have patience for. I grow my own picking cucumbers. I keep a close eye on them until they get to be around 1 1/2 to 2 1/2 inches long, anything bigger get's turned into slicers. The very day they get picked is the very day they get pickled, again, I'm super picky about this. Then I wash each and every one of those little buggers with tooth brush, I want to wash off the light colored film coating on the outside but careful not to scratch their delicate, little hides. I treat every little cucumber like a new born baby, yeah I know pretty stupid :rolleyes: . Then I pick some good sized, bright, fresh green grape leafs that I have growing on the fence line. I mix up the pickling brine of choice, place one grape leaf at the bottom of each pint jar, pack with cucumbers and what ever spices or herbs I want to add that day. I used to add a whole garlic clove or 2 in each jar, but last year I decided to try chopped garlic instead and it made a world of difference with getting a strong garlic flavor. Pour in the boiling brine, put on the lids and water bath for 5-10 minutes and no more than that. Pluck them out of their baths and listen for the music of popping lids. I usually wait at least a month and a half or two months before I crack a jar open for consuming to ensure all has been pickled and flavors have melded. I believe the handling and preporation of the pickled product is as important if not more important as the pickling process itself. I call myself the pickling snob 8) , but I'm sure my family and friends have a different name they call me >:(Oh! I forgot to mention why I take all these tedious steps. The pickles at the end result are most excellent. Not because I loved the cucumbers like they were my babies but fresh and quick processing results in crispy, snappy, flavorful pickles that I get a lot of compliments for. There is nothing worse than a limp, soft pickle for this gal :chuckle:
Post by: MacAttack on May 15, 2014, 08:35:01 PM
macattack youv never eaten a bar egg?
Nope, I will definitely try one though, they just really don't sound good.
Post by: quadrafire on May 15, 2014, 08:51:57 PM
just be warned pickled eggs and beer make for a stinky bedroom when you wake up :chuckle: as a kid i rememeber my folks would go hang at the bar on the weekends and the next morning mom would get up and go put on coffee, and walk back in the bedroom after breathing fresh air and yell " Jesus **** William im gonna puke!!!" , me and my brother knew that was our cue to haul tail to the tv for bugs cartoons because it was saturday!Kracker that is hilarious!!! :chuckle:
Post by: wildweeds on May 15, 2014, 08:55:55 PM
i opened the satans eggs and smelled them, man i dont know if i can eat one of these :o
Post by: Kc_Kracker on May 16, 2014, 01:01:43 AM
But then again my girls eat very hot stuff daily, so grown men should not use that as a safe scale, Ive seen them eat hot stuff like candy then a grown man follows their lead and ends up holding his gut gulping milk like he was dying :chuckle: I did try a bite, and man, pretty tasty but definitely hot, like burn your @$$HOLE on the way out kinda hot, I'll let ya know after I have coffee tomorrow If it kills me :o :chuckle: :yike: :bdid: :yeah:
Post by: Blacklab on May 16, 2014, 12:57:29 PM
Friends of mine are getting loads of duck eggs. That will be the next pickle :drool:
Post by: Southpole on May 16, 2014, 01:01:40 PM
Post by: Blacklab on May 16, 2014, 01:17:34 PM
Pickled kielbasas, hummm, I might have to try that one since I'm a fan of hot mamas.
Hot links, and duck eggs next time for hunting season :drool: ;)
Post by: Southpole on May 16, 2014, 01:29:21 PM
I can smell the aftermath already :fire.:Pickled kielbasas, hummm, I might have to try that one since I'm a fan of hot mamas.
Hot links, and duck eggs next time for hunting season :drool: ;)
Post by: Kc_Kracker on May 16, 2014, 05:14:07 PM
Post by: Wea300mag on May 16, 2014, 05:21:32 PM
Post by: Ridge Hunter on May 16, 2014, 05:33:06 PM
Thanks for sharing!