OK Folks!
I think it was Texas Hunter who started this, so when my wife leaves me for good I can thank him for it!
I had to do some pickled eggs after seeing his post, this is what I came up with based on my past experience with pickling egg in the Pacific Northwest style, this time winging it a bit too once the spice cabinet was open. All of the below is in a 1/2 gallon Mason Jar in the fridge.
Started With:
18 hard boiled eggs
1 can Sliced Red Beets (just for the nice color)
3 cloves of fresh garlic
1 Tsp Tender Quick (Hay what the hell?)
1 Tsp: Kosher salt
I TBL Pickle Spices
1 TBL Black Pepper
1 TSP Colman's Mustard Powder
1 Tsp Onion Powder
1/8 Tsp Celery Salt
1/4 Tsp Alum
1/4 Tsp Cream Of Tarter
1/4 Tsp All Spice
1 cup Apple Cider Vinegar
1 Cup White Vinegar
1 Cup Apple Juice.
I'll pull one out after the first week and try it, but If I remember right it takes at least two weeks for the red color, and therefore the pickle to reach the yokes. Hopefully I'll have my camera back by then.
Jimbo
I think it was Texas Hunter who started this, so when my wife leaves me for good I can thank him for it!
I had to do some pickled eggs after seeing his post, this is what I came up with based on my past experience with pickling egg in the Pacific Northwest style, this time winging it a bit too once the spice cabinet was open. All of the below is in a 1/2 gallon Mason Jar in the fridge.
Started With:
18 hard boiled eggs
1 can Sliced Red Beets (just for the nice color)
3 cloves of fresh garlic
1 Tsp Tender Quick (Hay what the hell?)
1 Tsp: Kosher salt
I TBL Pickle Spices
1 TBL Black Pepper
1 TSP Colman's Mustard Powder
1 Tsp Onion Powder
1/8 Tsp Celery Salt
1/4 Tsp Alum
1/4 Tsp Cream Of Tarter
1/4 Tsp All Spice
1 cup Apple Cider Vinegar
1 Cup White Vinegar
1 Cup Apple Juice.
I'll pull one out after the first week and try it, but If I remember right it takes at least two weeks for the red color, and therefore the pickle to reach the yokes. Hopefully I'll have my camera back by then.
Jimbo