I pickled a dozen of these on New Years Eve day Sampled my first ones this past Saturday and I am hooked on them. I am going to do 2 dozen the next time. I am thinking of adding a couple tablespoons of horseradish to the brine for a little more kick. Has anyone tried adding it to the brine?
Yes the brine will yellow or brown over time. That hasn't changed the flavor in batches I've made. We've even had them around for a few months. I forgot to mention that my mom made a batch one time with some fresh dill. Those eggs were really good as Bloody Mary garnishes.
The guys at deer camp have gotten very creative when "dressing" the eggs. We started with Tabasco and salt. These days we have the culinary geniuses slicing them for crackers and topping them with smoked fish, Kim Chi, smoked oysters and horseradish. No wonder we don't shoot any deer!
My eggs from BT's recipe are getting a real nice flavor to them now after a full 4 weeks in the brine. Still not hot enough for me but a little hot sauce takes care of that. The brine is turning a little darker and the eggs have a brown color to them on the outer layer now. Still taste fine. I assume the vinegar turns color over time, not sure. I suspect I'll have a jar in the fridge pretty regular now.. Thanks again for the recipe.
Another way that is SUPER easy, is to take brine from pickled Polish sausages you but in a bar. Poke your boiled eggs with a fork and put in bar. Can eat in (5) days. Can fit (23) in bar. Have to pour off some brine. Also juice from cherry bell peppers works.
My son and I sampled the eggs this past Friday night. 2 weeks in the brine. They are excellent. The addition of the sugar cuts the acidity of the vinegar very well. My son thought they were a little hot. I could just taste a hint of heat from the hot pepper. My FIL tried one one xmas eve and he thought they were hot enough as well. In another week or 2 they should be great!
Thanks for the recipe BT. I'll be making these again for sure.
Im looking for feedback on the recipe. It was my grandma's passed from her mother, to my mother and to me. Everyone at deer camp always eats the heck out of them. Just wondering what you think. A lot of pickled eggs are sour IMO but the sugar in this recipe seems to counter that.
BTW, I like the addition of the jalepeno in a previous post!