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Used to be in every bar in town. Not anymore
- Thread starter KBFlyer
- Start date
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One year at a Sheepherders Fair and Festival some of the cooks were spit roasting milk fed Spring lamb, which is very young. I got into a discussion with a gal that was offended at the age of the animals. I asked her how often she has eggs for breakfast.
I’ll take a couple dollars worth! These are the gas free ones…Right?
Jim
Jim
Bob35
Newbie
Love pickled eggs. Especially good when done in brine left after eating a jar of pickled beets!
Another thing you don't see in bars anymore are pickled sausages.
LOL! I love the label!
Ha, thanks for sharing.
We keep a jar of these in the back fridge to replenish a smaller pickle jar in the kitchen. We just put 40 medium boiled eggs in a gallon jar with an Amish mustard brine last weekend. Just waiting a couple weeks for them to absorb a little. They are handy to have for a snack, put in ham salad, regular salad, or sliced for breakfast. The Amish mustard brine leans toward a mild deviled egg flavor.
We keep a jar of these in the back fridge to replenish a smaller pickle jar in the kitchen. We just put 40 medium boiled eggs in a gallon jar with an Amish mustard brine last weekend. Just waiting a couple weeks for them to absorb a little. They are handy to have for a snack, put in ham salad, regular salad, or sliced for breakfast. The Amish mustard brine leans toward a mild deviled egg flavor.
Might not be in bars anymore (prolly due to Health Dept) but there is TON of people making them at home. Myself included. I am in a FB group and they are cranking them out. I also pickle sausage and hot dogs. Fairly easy to do but they do take time to shine. I am sorta getting geeky with it. All measurements in grams and done by weight. Very little waste. I am SVing to pasteurize and also speed the pickling up. I put like a dozen quarts down. Funny this popped up but getting in the mood to make more with school coming and it cooling down a bit. Have got a good basic formula I like for dogs but still searching with the eggs. Jar on left is Old Bay + japs, on right is Old Bay with a healthy dose of NM red chili powder. Those dog slices are INSANE with a cracker and cheese. I use jumbos.
Setting this here if anyone wants to try. These are what got me into them. Had these as long since I can remember at cookouts/holiday/etc. They're fantastic snacks but I will admit I prefer them in salads.
According to this article, ConAgra, the company that produced Penrose pickled sausages, made the decision to discontinue all product in jars about six months ago. This decision was made after a fire at the facility that produced the various sized jars.
Just have to make my own...
Just have to make my own...
I love pickled eggs of all kinds. I need to make another batch of the Amish Mustard eggs I learned on here. I'd probably make then far more often but I'd close to rather poke sticks in my eye vs peel eggs lol. I've tried every "easy" method out there and I just suck at it.
jcam 222
Ones we did a week or so back were the W-M 60 count carton large eggs. Under $8. We put 20 just covered with half inch water in a big pan on the stove and brought it to just a little barely boiling. Started a timer and held it there 12 minutes. Then heat off and let it set a couple min to not bubbling and poured off most of the hot water and started cold sink water running in the pan. Left cold water running overflowing the pan a little till we were done. Gave them a couple min to cool in the water, then tapped one at a time on the edge of the sink, kinda top to bottom on one side to crack and peal. Have to kinda pick at it to start the first little "hole" in the shell but the rest pealed very easy prying the shell in pieces with thumbs to crack off smoothly. First ones were still a little hot, but they cooled quickly as we worked them down. We refilled the pan and did a second batch to fill a gallon jar to add the mustard sauce concoction.
This method works for us. Good luck to you.
Ones we did a week or so back were the W-M 60 count carton large eggs. Under $8. We put 20 just covered with half inch water in a big pan on the stove and brought it to just a little barely boiling. Started a timer and held it there 12 minutes. Then heat off and let it set a couple min to not bubbling and poured off most of the hot water and started cold sink water running in the pan. Left cold water running overflowing the pan a little till we were done. Gave them a couple min to cool in the water, then tapped one at a time on the edge of the sink, kinda top to bottom on one side to crack and peal. Have to kinda pick at it to start the first little "hole" in the shell but the rest pealed very easy prying the shell in pieces with thumbs to crack off smoothly. First ones were still a little hot, but they cooled quickly as we worked them down. We refilled the pan and did a second batch to fill a gallon jar to add the mustard sauce concoction.
This method works for us. Good luck to you.
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Pickled turkey gizzards were my favorite bar (beer) food in MN. Never found them in other places I lived.
Don't go to bars anymore so not sure the offerings these days.
Don't go to bars anymore so not sure the offerings these days.
Sam, your jar of hot dogs reminds me of pickled Rocky Mountain Oysters that one used to find in cattle country
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