Just made a batch using bugletrouts recipe. Did one jar without adding anything, one jar with dill and garlic. Last jar with jalapeños and habanero hot sauce. Should be ready to go for our early march trip to big chetec and the flowage. Hopefully the Fishing will be as good as the eggs!
Glad to hear that everyone is enjoying these. Grandma would be thrilled.
I haven't deviated from the recipe at all in all of the years that I've been making these but am going to make a few of quarts this week with chilis and garlic. Going to do one of each and one jar combined.
Yes. I either run them through the sanitizing cycle in the dish washer or dip them in boiling water. Is it necessary? Probably not. The pH of the brine probably takes care of any microbes that come along but it doesn't take much effort. Granny probably had been helping with chores in the barn or cleaning the chicken coop once or twice before making a batch of eggs and my ma, aunt and uncles are all still with us.
I scanned the downtown Point area and square on Google Maps satellite image and couldn't find The Friendly Bar. It looks like the only two bars down there that are still in business from when I was there in the early 90's are Buffy's and The Brickhouse. Used to love going to Buffy's. When it was really crowded, all you had to do was stand up on one of the picnic tables and you'd get body-passed to the bar. Good times. But we always stopped in at Chet's for a beer and an egg with some onions and Tabasco.
I think it closed, but im not 100% sure. I have to go up that way in March for a 2 day training, maybe I'll head downtown. If I remember right they were more of a sweet pickling brine compared to the usual vinegar tasting mass produced bar eggs.
That area has changed so much in the last 25 years.