Looking for spicy pickled egg recipes

[bikerbeans]

I am addicted to spicy pickled eggs and am going broke buying them at a local farm. Please post your favorite recipe. If it is a family secret I promise not to tell anyone.

BB

[jdfoxinc]

For 6-9 eggs,
Quart mason jar or left over pickle jar
1 1/2 cups of either white or cider vinegar
1/2cup water
2 tbsp picketing spice
1/2 tsp canning or kosher salt
1/2 onion or 2 tbsp dried onion
Crushed red pepper to taste ( at least 1 tbsp)
Or 2 to 4 sliced jalapenos
Dill if wanted 2 to three sprigs

Mix all ingredients and bring to a boil for 5 min.
Pour over peeled hard boiled eggs
Put on lide and refrigerate for at least 4 days.
The flavor will get stronger if stored for at least a week.

[Joby]

Also put them in a smoker for some extra flavors

[DerekP Houston]

Search the forum here, someone posted a habenero spicy eggs that was delicious! Even modified with just jalapenos they came out great. I haven't pickled eggs in a few months must be time to put another batch away.

[Reverend Al]

Was this the one you were thinking of?

The BEST Spicy Pickled EGGS!

I must begin with a fair warning. These can be addictive! So I take no responsibility for the pickled egg-eating habits that may develop once you have tried these delicious eggs. You have been warned. Please eat responsibly!

Step 1: Hard Boil Your Eggs
The first step is to hard boil 8 eggs:
The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes. After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.

Step 2: Prepare Your Broth:
Okay, here are your ingredients. Combine these in a saucepan:
1) 2 Cups of White Vinegar
2) 1/2 Cup of Water
3) 1/2 Cup of White Sugar
4) 1 teaspoonful of salt
5) 1 teaspoonful pickling spice
6) 1 teaspoonful red pepper flakes
7) 4-5 cloves
8) 1 Cinnamon Stick
9) 2-3 Habanero Peppers (orange color) cut into rings (discard stems). Include the seeds as well. BEWARE: the oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.
10) 2-3 Green Jalapeno Peppers cut into slices
11) 1/2 Red Pepper cut into strips
12) A few rings of a freshly cut White and Red Onion
Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir occasionally while simmering.
Step 3: Combine Eggs and Broth

We are almost done. Now, remove the broth from the heat and scoop some of the peppers/onions into a Quart sized Mason jar. Add 3 eggs. Scoop some more of the peppers/onions/spices into the jar. Add 3 more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the Mason jar, using a funnel if you like, to within a quarter inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.

Hand tighten a lid and ring on the Mason jar and let it cool. Then place it in the refrigerator for 2-3 weeks. This is a long time to wait, but the benefits are worth it!

Eat and Enjoy!

[Reverend Al]

Here's another version with sausage ...

HAWK'S BAR ROOM PICKLED EGGS & SAUSAGE

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6 to 7 squirts Frank's Red Hot Sauce (optional for color or you can use beet juice)
1 tablespoon crushed garlic or powder
1 tablespoon dried onion
Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. Combine all other ingredients in a medium sauce pan and simmer for 5 minutes.
While still hot, carefully pour brine until full. Put lid on tight shake to mix for 3 days and enjoy!

[Reverend Al]

And a few more variations ...

How to Make Pickled Eggs

The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs.
After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.

Pickled Egg Recipes

Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe below is to:
1. Bring all the ingredients, except the eggs, to a boil,
2. Reduce the heat and simmer for 5 minutes.
3. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sanitized quart jar (or other similar size container which can be closed tightly).
4. There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and
5. Refrigerate immediately.

RED BEET EGGS

1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)
SWEET AND SOUR EGGS
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt

DARK AND SPICY EGGS

1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt

CIDERED EGGS

1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
12 teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove

DILLED EGGS

1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

PINEAPPLE PICKLED EGGS

1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit the sugar.

[Reverend Al]

Apparently pickled eggs and beets are a popular English Pub staple ...

Pickled Eggs & Beets

Ingredients:

1 (15 ounce) can red beets
¼ cup brown sugar
½ cup white vinegar
½ cup cold water
½ teaspoon salt
4 whole cloves garlic ( I use minced garlic)
1 small cinnamon stick
6 hard cooked eggs

Directions:

1) Pour the beet juice into a medium sized pot. Stir in the brown sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

2) Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

3) Place the hard cooked eggs ( shells removed) in a container with a tight fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.


Additional notes: Since I started using this recipe, I’ve added one medium sized onion to the mix and heat it up with the beets. I’ve also added two additional eggs to the count. My container of choice is the standard sized Vlasic pickle jar. After I’ve added all the items listed above into the jar, I allow it to cool before sending it to the refrigerator.

[Reverend Al]

Or just pickled sausage ...

Pickled sausage

Found some 'good deal' smoked sausage in the bargain bin. Made sausage and homemade sauerkraut with some and pickled the rest. Simple to make …

1 teaspoon on crushed red pepper flakes
2 med garlic cloves cut in half
1 teaspoon of black peppercorns
2 small bay leaves
1 1/2 Tablespoon and of kosher or sea salt

Bring to a boil

These are the basic ingredients. You can always add some pickling spices, red or white onion, garlic, or any combination of peppers, etc .

Cook sausage in the oven
Place in jar hot
Pour hot pickle liquid in to cover the sausage
Let cool on the counter
Seal with a lid and put in the refrigerator for at least a week although at least 2 weeks is better.

[Reverend Al]

And if you like spicy Dill Pickles ...

Spicy Dill Pickles

3/4 Cup White Sugar
1/2 Cup Salt
1 Quart Vinegar (apple cider, not white)
1 Quart Water
3 Tablespoons Pickling Spice Mix
1/4 Teaspoon dill seed for really dill taste, or 1/4 teaspoon dill weed for mild dill taste in each jar.
Enough cucumbers cut lengthwise to fill 7 pint jars.

Go ahead and get your water bath going while you prepare the ingredients. Sterilize your jars too. I use a microwave and fill the jars 4/5 full of tap water and nuke it long enough to boil. Shazaam your jars be sterile.
In a separate saucepan bring water to a boil and drop your lids in.
In another saucepan combine the vinegar, water, sugar, salt. Put the pickling spice in a cheesecloth ball, or a tea ball and drop in the sauce[pan. Allow the liquid to come to a full rolling boil then turn heat down to simmer. Simmer for 15 minutes and stir the cheesecloth ball real good to get the most out of the spices that you can.

Dump the water out of the jars and put 1/4 teaspoon of dill seed or weed in each one. IF you want spicy add a teaspoon and a half of crushed red pepper flakes in each jar as well. Tightly pack the jars with your cucumber spears, you don't want them loose!

Remove pickling spice ball, and fill each jar to within 1/4" from the top with the HOT vinegar solution. Wipe the rim with a damp towel, place a HOT lid on and screw the ring down tight. Arrange the jars in your hot water bath rack evenly, lower into the boiling water. Wait for water to boil again since it's going to stop once you lower the jars. Once it boils again, lower heat so it's not a violent full rolling boil, you don't want a simmer, you don't want a full rolling boil, find a happy medium and stick with it.

Place a lid on and allow to process for 12 to 15 minutes. I usually go for 12 minutes.

Remove jars from rack and place on a countertop that's not under an A/C vent or fan and allow them to come back to room temperature naturally. The lids should all POP. I usually try to give my pickles a few weeks before sampling, but most times it's a couple days and I've already got a jar open.

If you want them REALLY spicy, Mortons has a HOT SALT, substitute the plain white salt for the Mortons Hot salt and HOLD ON!

[bikerbeans]

Thanks guys!

The habenaro recipe looks like a winner, but no way I can wait 3 weeks to sample. Last quart jar of eggs I bought lasted less than 48 hours and I didn't have any help.

BB

[Gewehr-Guy]

If you ate a quart of pickled eggs in 48 hrs, you better sleep on the couch, or outside Don't forget to try them with horseradish for a unique intestinal experience!

[jdfoxinc]

Wait at least two days to have your cholesterol checked after eating that many.

[MaryB]

Am I the only one here who absolutely hates pickled rubber eggs?

[bikerbeans]

Am I the only one here who absolutely hates pickled rubber eggs?

Mary,

I think all women hate pickled eggs, well at least the ones near me do.

BB

[bikerbeans]

Wait at least two days to have your cholesterol checked after eating that many.

High cholesterol is about the only medical problem I don't have. Drives my doctor nuts, i'm his only patient not taking lipitor.

BB

[brewer12345]

I keep Japanese quail for eggs and at times end up with way too many eggs, so I pickle them with a brine based on malt vinegar. Peeling 6 dozen eggs a quarter the size of a chicken egg is too fiddly, so I use an old trick. Boil the eggs then cover with white vinegar overnight. The shells dissolve and all you have to do is remove the membrane. No doubt it would work with chicken eggs as well.

[trapper9260]

I keep Japanese quail for eggs and at times end up with way too many eggs, so I pickle them with a brine based on malt vinegar. Peeling 6 dozen eggs a quarter the size of a chicken egg is too fiddly, so I use an old trick. Boil the eggs then cover with white vinegar overnight. The shells dissolve and all you have to do is remove the membrane. No doubt it would work with chicken eggs as well.

That is a good one to know. I did hear about put some cooking oil when you boil the eggs to have the shells come off easy.

[bikerbeans]

I keep Japanese quail for eggs and at times end up with way too many eggs, so I pickle them with a brine based on malt vinegar. Peeling 6 dozen eggs a quarter the size of a chicken egg is too fiddly, so I use an old trick. Boil the eggs then cover with white vinegar overnight. The shells dissolve and all you have to do is remove the membrane. No doubt it would work with chicken eggs as well.

I will try this. Do you pitch the vinegar once the shells dissolve?

BB

[bikerbeans]

I made 18 pickled eggs last night but I cheated. I used a couple of jars with the juice and peppers that i saved in the fridge after eating the store bought eggs. I found they have been robbing me, 9 large eggs will fit in a jar but the farm only puts 8 in a jar. Now to wait a week for the eggs to age. I already sacrificed 2 eggs in the name of quality control.

BB