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Pickled Eggs W/ Q-VIEW - Page 2

post #21 of 32


Smoke them.Peelthem and double smoke for a coulpe hrs,then pickel. serve with a good Merlot.
post #22 of 32
Looking at those eggs has me wanting to make more... Gonna go down in the morning and get about 3 dozen eggs and put them to boil...
post #23 of 32
Man, I sure do love pickled eggs and yours looked excellent!

post #24 of 32

ere is one I use.

[FONT='Verdana','sans-serif']Jalapenos Pickled Eggs[/font]
[FONT='Verdana','sans-serif']This is the down and dirty way and the fastest I know of...

You will need...

1 Dozen Large Eggs
1 26 Oz Can Jalapenos (Sliced or Whole) I prefer whole

[FONT='Verdana','sans-serif']1 Small can of Jalapenos
1 Med Onion Cut Into 1/4's
1 lb. Baby Carrots Leave Whole
3- 4 Stalks Celery Chopped Into 2" pieces

[FONT='Verdana','sans-serif']Several cloves of Garlic[/font]
[FONT='Verdana','sans-serif']Enough white vinegar to top off jar
64 Oz Jug or Jar

Boil your eggs, shell and add to jar with veggies... Pour in peppers and all the juice till covered...

If you want it a little more spice to it ...Chop some of the whole jalapenos and put in with the eggs...

[FONT='Verdana','sans-serif']Place in the frig for a week or two... two weeks seems to be the best... They will last up to 2 months...[/font]

I think Dutch posted this. I failed to write down the poster. It works great.
post #25 of 32
LOL----I know you guys are gonna pick on me for this, but we have always used the "LAZY" way of making "pickled eggs". Maybe we just aren't fussy with our pickled eggs, but we enjoy them very much:

Step #1----Buy one jar of pickled red beets.
Step #2----Eat all red beets in jar, leaving red juice in jar.
Step #3----Put as many hardboiled eggs as will stay submerged in the juice in the jar.

Ready to eat in a week or two.

post #26 of 32
I bet those would be good with one habanero in them...
post #27 of 32
Hmm... I wonder. I would honestly like my recipe to be a little "warmer" but I might be a little chicken to try the Habanero. The flavor in this recipe is the best one I've tried so far. And I've tried just about every recipe I could find for several years. The color is strange but the taste from the beets is actually really good (and I really hate beets). The peppers taste great to eat too after being in the juice for a few days.

I do have trouble boiling eggs so the shells come off without peeling away a good portion of the egg but I'm going to try adding a bit of vinegar to the water when I cook them to see if that helps. I was told it would.

post #28 of 32
I guess I've gotten used to the strange color. icon_wink.gif

post #29 of 32
@JonFoster and all

Peeling boiled eggs has more to do with their age than any cooking stratigy. Basically let them rest in the fridge for about a week or so before cooking and they will peel much easier. I have also heard that storing them on their side and rotating them will help center the yolk for a better looking slice. (read that here abouts somewheres)

When you get a batch of eggs at the local store you are most likely getting a pretty good mix on the age of eggs because of some packing and other practices. One of the ways to test the relative age of a "Fresh" egg is to place it water and observe its floating/bouancy. Eggs that sit on the bottom on their side are freshest, those that kind of want to bounce lightly or start to rotate to verticle are older and those that float to the top in fresh water should be used as ammo to throw at you neighborsicon_evil.gif
post #30 of 32
@Jon Foster. You are 5 miles from me. Please let me come get some eggs tomorrow. :-)
post #31 of 32
Zapper, I've heard about eggs a couple of weeks old being easier to peel. Actually, I usually end up peeling all the kids Easter eggs and making a big batch of pickled eggs. I know for sure those eggs are a week old or more and they usually turn out perfect. The only draw back to them is the occasional odd color/spot from when the kids dyed them. I don't care though, they taste the same...

GrueLurks, you missed the boat! The last batch of 2 dozen eggs lasted about 5 days. My son seems to have picked up the taste for pickled eggs too. I'm not sure when I'll make another batch but I'll let you know when I do. They are pretty easy and quick to make. Peeling the eggs is the only thing that takes a bit of time...

And you're five miles from us? Heck I could launch an egg to you with a wrist rocket! icon_mrgreen.gif

post #32 of 32

Sorry, this is old, but just found it. i usually make my pickled eggs using the leftover juice from my canned pickeled beats that i make. Once i eat all the beats i just hardboil some eggs, peel em, and toss em in the har for a while. Come out great everytime!

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