Pepperoncini juice works well too. Tried that this last week. The flavor soaked in real fast.
I advise making many dozens so you can have some after months of soaking.
Two weeks minimum. I prefer three but sometimes the anticipation doesn't allow for that much time.
I do red beet eggs. It's a traditional Pennsylvania Dutch recipe.
I had lots of jalapenos and a few banana peppers from the garden so I pickled them last night. I use the same recipe as BT's pickled eggs and it works well. I'll be all set for several months now for pickled peppers.
Vlassic banana pepper juice works real well.
I love Bugle Trout's recipe for pickled eggs! I was doing some reading through here and never realized how long BT waits before eating them. Usually after a week the anticipation is too great and I start eating them!
A few modifications that have worked for me is adding some jalapenos for a little heat and, believe it or not, liquid smoke! A former coworker of mine actually pickles his eggs then put them in the smoker for a while. Since I don't have a smoker I figured the next best thing would be liquid smoke.
Has anyone ever used their leftover pickle juice to pickle some eggs? Before I throw out my homemade pickle's juice I always make a batch in it. It doesn't taste anything like BT's recipe but I think they're still really good.
Been a LL lurker for many years, finally made an account today. Made all recipies in this thread and all of them turned out great. I've tinkered with adding a few things, but still excellent! Thanks all for sharing.
Tried some pickled eggs from a grocery deli that were horseradish flavor really a nice change they were on the sweet side but with a horseradish bite, anybody have a recipe for sweet horseradish pickled eggs