Pickled Eggs

Don't rush it.  I posted a while ago that the eggs should soak a minimum of 2 weeks.  I tried one at exactly 2 weeks and it was OK.  I then waited another week and they were much, much better.  At a month, they are awesome.

I think you can safely pull them out of the frig at 2 weeks and store at room temp.  That was the whole point of pickling eggs back in the day.  Shelf stable at room temp.  I can't begin to estimate the number of pickled eggs that I ate at Chet's Friendly Bar in Point when I was in college and those were just on the shelf behind the bar.  And I'm still here!  The pickling would probably go faster at room temp.  I just have room in the beverage frig in the garage so that's where mine are.

I am 6 days in and it is really hard not to dig in and have one. May need to form some kind of premature egg eating (PEE) support group.

I made two quarts about a month ago.  One jar is toast so I fired up another tonight.

Gotta have enough for the fishing opener with the hunting crew!

Hopefully the last batch will last me till these are ready in 2 weeks

I'd try that recipe with the pickled beets.  I did a few quarts of beets last fall.

I fired up a batch of eggs with the recipe I posted a while back.  My wife laughs when she sees me taking off the cover and smelling them. Wednesday marks two weeks and then it's on!

I grew up in South Central PA and the only pickled eggs were called red beet eggs. We use vinegar, sugar, a few pickling spices, sliced onion, and sliced pickled beets. The eggs sit in the beet juice and are perfect at about 5 days. You want to have the egg whites red, and the yolk still yellow. Yum!!

If anyone wants the full recipe I would be happy to oblige in a message.

Jimmy

Yes the eggs are hard boiled.Lol

I went to Menard's of all places and found eggs for 58 cents a dozen, plus 11% refund. Bought 2 dozen for the next batch. I'm hooked on them !   Bugle-Trout your recipe rocks !!!

The recipe below is great.  I just add a jar of beet juice.  Not the beets. Adds a little something.

Heres a recipe. Just ate the last of them. Pretty dam gd. 1 dz eggs, 2 cups vinegar, 1 jar sliced jalopenos including the juice.( 11 ounces), 1 onion finely chopped, 1/2 cup water, 1 T- tobasco, 1 T- salt. Boil all ingredients together for 10 min. Not the eggs. Let it cool. Put 6 eggs in each qt jar. I also sliced onions and added to each jar in between eggs. Pour brine over and let them sit in fridge. At least a wk, longer is better. I also spooned the jalopenos in each jar so they had equal amounts.

Put up another batch last night. Same recipe as the last with the addition of two Habanero peppers and a few sweet peppers.

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?

The entire gallon jar of eggs was consumed by our guests after the Packer victory this past Sunday. I think I need to get 2 jars going this time...

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!