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Pickled Eggs W/ Q-VIEW

post #1 of 32
Thread Starter 
Just had to do up some pickled eggs, it had been a long time. This batch has Jalepenos, Whole Garlice Cloves & Chipotle Tabasco sauce in the brine. Ready tonight, serving with Miller Lite & Lime!!!!!!!!!! Note to self: Open bedroom windows..........
post #2 of 32
With those you need a full bodied beer.
post #3 of 32
Mmmm, those looks great! I've been meaning to make a batch, thanks for the inspiration.PDT_Armataz_01_37.gif
post #4 of 32
Happy eatin Fishawn.
post #5 of 32
eatem up and be prepared ,go down good come out wow ,it'll propell a weed burnereek.gif
post #6 of 32
Looks good, like the heat!
post #7 of 32
Wifes note to self, make him sleep on front porch!

Dogs note to self, It wasn't me!
post #8 of 32
I've pickled veggies and chiles, but not eggs. Any difference in the process? BTW, I noticed you're are from Olympia, I worked there once and have never forgot it. That is one beautiful town.
post #9 of 32
Nothing like pickled eggs and beer when pulling an all nighter.
post #10 of 32
Thread Starter 
Richoso: I have never pickled vegetables before, so not sure if they are the same or similar. I did use the juice & spices from a leftover jar of Dill pickles as a base, then added more brine & "good stuff" to fill the jar.

Olympia is a great town. About 4 months out of the year when we have our "summer" it is really nice, not too hot & no/low humidity. The rest of the year it can get pretty depressing....Rain, Rain, Rain.....SNOW, Rain.
post #11 of 32
More details and process please? I've never done eggs before. Got a recipe for the ingredients and egg "brine"..........sounds yummy!
post #12 of 32
Man, these appeal to me but I made one batch and didn't really like them. I let them sit in the fridge for two weeks. Maybe the brine wasn't too good. I just threw it together but if I remember correctly I used:

Leftover Juice from Banana Pepper Rings (Mt. Olive)
White Vinegar
Apple Cider Vinegar
Iguana Intestines (maybe that was the problem) icon_smile.gif
post #13 of 32
Thread Starter 
I've got a few emails about the process, so thought I would share. I never really follow a recipe, but here's the basics.....I started with a large glass jar of leftover dill pickle juice & spices.....Boiled & cooled a pickled egg brine recipe I got of the inet (vinegar, sugar, pickling spices was the base).....added about 12-15 hardboiled shelled eggs to the jar.....added whole garlic cloves, jalapenos & chipotle tabasco sauce......poured cooled brine to fill jar........mix by gently shaking or rolling jar every day or so to keep everything mixed up. The eggs were great, the jalapenos were great, but the whole garlic cloves were AWFUL!
post #14 of 32
try left over beet juice, thats really good
post #15 of 32

Hot Mama Juice

The best pickled eggs that I have ever had are made by getting a jar of hot mama sausages and using that juice for the brine. Eat all the sausages then Just throw your hardboiled eggs in the hot mama juice and about two weeks the eggs are pink with awesome flavor. I usually ask to have the jar and juice from are local golf course when all the sausages are sold. The sausages come in a gallon jar so they make a lot of eggs.
post #16 of 32
A pickled egg thread! Whoa!

I love pickled eggs. We have a recipe that has worked out pretty good for a few years...

We store them in the refrigerator but people have told me they don't need to be refrigerated. Better safe than sorry though.

1 dozen large eggs
1 qt cider vinegar (4 cups)
1 large beet, peeled and thinly sliced
1/2 c sugar
10 - 12 small fresh hot chile peppers of your choice, halved (Serrano or Jalapeno work)
1/3 c Tabasco (a 2.0 - 2.64 ounce bottle works fine)
3 TB cayenne pepper
2 TB coriander seeds
1 whole nutmeg, smashed to pieces (or 1 tsp ground nutmeg)
1 tsp cinnamon, or a couple of smashed cinnamon sticks
1 pinch mace
salt and freshly ground pepper to taste

1. Hard boil and peel eggs. Place in heatproof bowl.

2. Combine all remaining ingredients in a medium saucepan and bring to boil. Reduce heat and simmer until beet slices are tender, about 15 minutes.

3. Pour the hot liquid over the eggs, cover, and refrigerate. You can eat them as soon as they are cool, but they will be better in a day or two. They will keep for a month.

To use the same brine for a second batch: Add about 8 oz. of fresh vinegar and a little more salt to the old brine before boiling. It will be almost as good as new. The sliced peppers perk up a sandwich, too.

Here's the finished product:

post #17 of 32
Thanks for the recipe Jon they look and sound good.
ok they look weird but sound good
post #18 of 32
Oh man I loved pickled eggs!!!! Pickled smoked eggs?????? huh huh????? I think I just came up with a new invention.
post #19 of 32
Love those eggs. I make mine out of the small eggs. You get more in the jar.
post #20 of 32
I like to make a batch before the holidays and then Devil them.

I got to get a large gallon plus glass jar with the rubber gasket and wire bale to seal the lid. My wife has warped like my last three or four plastic jars in the dishwasher
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