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!
Eggs went in the frig the evening of 12\9. Used the recipe BT posted. Could not find the dill at the local store in town. I added a fairly large sliced jalapeñoo and some hot pepper flakes to the brine also. Going to sample at 2 weeks and see what I got going on.
My son is also getting in on the act with a couple of gallons of mead he is trying to make. It's fermenting vigorously. I guess it takes about 5 months to complete.