BeerBorg

Ok y'all, my pickled egg recipe is good, but getting old. Anyone have any recipes they wish to share?

I do mine up with:
2 cups white vinegar
1 cup apple cider vinegar
1/2 cup sugar
1/2 teaspoon peppercorns
1/8 teaspoon pickling spice
2 cloves garlic, peeled and smashed
1 (or 2 if doing up alot) can of pickled beets (love the red color eggs)

Bring all to a boil, let cool for a couple hours. Put 4 or 5, depending on size, hard boiled eggs into pint jars, mixing in the sliced beets with the eggs. Pour the cooled mixture over eggs and throw in fridge for 2 weeks.

It's good, but I want to try something else. I've even put jalapenos in the jars.

BTW, these go awesome with some good homebrew....
My wife loves these, but suggest when I have a couple with beer, the couch is just my size... LOL

Oh, for those like me that totally hate to peel boiled eggs, I found an awesome way to do it. I use a steamer! Steam the eggs for 30 minutes, cool for a minute in ice water (don't let them get totally cold, they peel so much easier when warm) then place on towel. Peeling the eggs, crack them all over, start the peel grabbing the membrane. Pull on the membrane, the shells usually fall off extremely easy. I only mention this because it took me 40 years to figure this out... I'm not a great cook. I should also mention, let the eggs sit in the fridge for 2 weeks before you boil them, real fresh eggs will fight you all the way. I use month old eggs but they come from my hens, not the store so I know the age of them for sure.

YD, u mentioned u wanted to do this so I typed out my directions for ya above, or anyone else interested.

While stationed in Scotland in the Navy I use to drink Guiness and eat pickled eggs a lot.

I also spent a lot of time by myself.

Chuck N wrote:I also spent a lot of time by myself.

ROFLMAO! That thar is downright funny!!

Ya thunk that is bad Chuck, ya should try some pickled gizzards with your beer... talk about spending time alone... WOW

FrozenInTime wrote:Ok y'all, my pickled egg recipe is good, but getting old. Anyone have any recipes they wish to share?

I do mine up with:
2 cups white vinegar
1 cup apple cider vinegar
1/2 cup sugar
1/2 teaspoon peppercorns
1/8 teaspoon pickling spice
2 cloves garlic, peeled and smashed
1 (or 2 if doing up alot) can of pickled beets (love the red color eggs)

Bring all to a boil, let cool for a couple hours. Put 4 or 5, depending on size, hard boiled eggs into pint jars, mixing in the sliced beets with the eggs. Pour the cooled mixture over eggs and throw in fridge for 2 weeks.

It's good, but I want to try something else. I've even put jalapenos in the jars.

BTW, these go awesome with some good homebrew....
My wife loves these, but suggest when I have a couple with beer, the couch is just my size... LOL

Oh, for those like me that totally hate to peel boiled eggs, I found an awesome way to do it. I use a steamer! Steam the eggs for 30 minutes, cool for a minute in ice water (don't let them get totally cold, they peel so much easier when warm) then place on towel. Peeling the eggs, crack them all over, start the peel grabbing the membrane. Pull on the membrane, the shells usually fall off extremely easy. I only mention this because it took me 40 years to figure this out... I'm not a great cook. I should also mention, let the eggs sit in the fridge for 2 weeks before you boil them, real fresh eggs will fight you all the way. I use month old eggs but they come from my hens, not the store so I know the age of them for sure.

YD, u mentioned u wanted to do this so I typed out my directions for ya above, or anyone else interested.

Thanks... saved it

I enjoy Alton Brown's version:

Dark and Lovely Pickled Eggs
2 1/4 Cups cider vinegar
¾ Cup water
1 1/2-tbl dark brown sugar
1 tbl-granulated sugar
1 1/2-t pickling spice
¼-t liquid smoke
1-tbl salt
¾-t pepper flakes
Hard cooked eggs (1 dozen)

Place everything except eggs in a saucepan, cook until sugar is dissolved. In a jar pour solution over the eggs. Refrigerate 4 weeks before serving. Keeps in refrigerator for up to 2 months.

We like ours red, but the pepper flakes and liquid smoke sounds tempting, thanks! May have to try a jar with a drop of l/smoke.

I like making pickled eggs and I like eating them even better. My recipe is almost exact as FIT's except I add a little onion powder and a touch of cayenne.
Good idea FIT, I think I'll make up a big batch and take some to work.

Well heck, thought I had everything.... I'm missing the pickling spices... LOL, soon as the truck is fired up I'm going to the store.

BB2 loves pickled eggs but I've never made them before.

I see that FIT's take two weeks and lindsey's take four weeks in the fridge.

Is this kind of like beer conditioning where it depends on ingredients and such as to when they are ready and do they get better with time?

I could make him some as long as I still have room in the fridge to cold crash an LBK.

Brewbirds wrote: Is this kind of like beer conditioning where it depends on ingredients and such as to when they are ready and do they get better with time?

It's good to let them set long enough for the pickling spices to reach the yoke, that's also why I like the beet juice in mine because you can see the coloring in the yoke. I am way worse about waiting for pickled eggs then I am with beer, I just have to have one in a couple days.

2 weeks minimum in da fridge, I have let them run a month, either works. I've seen recipes that call for a couple days, but I can't see the brine making it to the yolk that quick, to me that would be like eating a hard boiled egg smelling like vinegar.

And to think I was beginning to think I was the only Troll that ate them.

Ill have to see if I still have an actual copy of my recipe as have been making them for so long 3 dozen at a pop.

For the longest time I experimented with lots of stuffs, going all Mad Scientist until I went back to the basics (sound familiar?). Plain Jane vinegar, granulated garlic and onion, red and black peppercorns, possibly a wee bit of tabasco or red hot. In the fall I use whatever peppers I may have ready from the garden. Otherwise, toss in a boatload of jalapenos and habaneros. Sometimes I may throw in carrots if I happen to have some around and am not too lazy to peel and chop. I dont keep track of the age, but have learned the older they are the faster they work their way through the system. When the time hits 15 minutes or less it is either time to pitch them or eat them up.

FrozenInTime wrote:Ok y'all, my pickled egg recipe is good, but getting old. Anyone have any recipes they wish to share?

I do mine up with:
2 cups white vinegar
1 cup apple cider vinegar
1/2 cup sugar
1/2 teaspoon peppercorns
1/8 teaspoon pickling spice
2 cloves garlic, peeled and smashed
1 (or 2 if doing up alot) can of pickled beets (love the red color eggs)

Bring all to a boil, let cool for a couple hours. Put 4 or 5, depending on size, hard boiled eggs into pint jars, mixing in the sliced beets with the eggs. Pour the cooled mixture over eggs and throw in fridge for 2 weeks.

It's good, but I want to try something else. I've even put jalapenos in the jars.

BTW, these go awesome with some good homebrew....
My wife loves these, but suggest when I have a couple with beer, the couch is just my size... LOL

Oh, for those like me that totally hate to peel boiled eggs, I found an awesome way to do it. I use a steamer! Steam the eggs for 30 minutes, cool for a minute in ice water (don't let them get totally cold, they peel so much easier when warm) then place on towel. Peeling the eggs, crack them all over, start the peel grabbing the membrane. Pull on the membrane, the shells usually fall off extremely easy. I only mention this because it took me 40 years to figure this out... I'm not a great cook. I should also mention, let the eggs sit in the fridge for 2 weeks before you boil them, real fresh eggs will fight you all the way. I use month old eggs but they come from my hens, not the store so I know the age of them for sure.

YD, u mentioned u wanted to do this so I typed out my directions for ya above, or anyone else interested.

What size jar\jars do you use for this recipe? Looks like about 3 cups of liquid plus the beets/juice and a dozen eggs so I'm guessing it's a good size jar or do you split them up.

I used 16 eggs, 4 to a jar then fill up with beets. 4 Pint jars and had liquid left over... should have boiled up more eggs but just poured leftover down da drain.

Will probably boil up another dozen eggs today, I like having them in the fridge for beers in the afternoon too. It helps my hens right now are giving me bout 5 eggs per day, 7 days a week. When all my hens start laying (got some young ones) I will probably have 8-10 per day.... my neighbors love me. That's another reason I'm looking for other recipes, will probably be pickling at least twice a week.