RedlegEd
05-06-2020, 09:01 AM
Hi all,
I mentioned on Boaz's Shelter in place diet post (http://castboolits.gunloads.com/showthread.php?401368-Shelter-in-place-diet-!) about making pickled eggs, and was asked about the recipe, so I thought I'd post it here. This is how I do it, and the recipe is easy to tweak to your own tastes and availability of items so be creative and experiment.
EQUIPMENT:
2 qt saucepan (or larger)
3 1-quart mason jars w/lids and rings
INGREDIENTS:
Hot pickling liquid:
2 cups white vinegar
1 cup apple cider vinegar
3 cups water
1 tbsp minced garlic or 6 garlic cloves crushed
1 tbsp sea salt or Kosher salt
2 tbsp pickling spice (I use Kroger)
2 tsp River Valley Hot sauce
1 tbsp Mexene Chili powder
1-1/2 tsp Morton Nature's Season salt
261688
For the jars (split three ways):
24 peeled hard boiled eggs
3 tsp whole peppercorns
3 tsp minced garlic (or 6 garlic cloves crushed)
3/4 tsp crushed red pepper (or 3 packets of pizza place pepper)
1/2 onion sliced thin (split three ways)
3 plump green jalapeņo peppers (1/4" medallions or julienne sliced)(seeded or not)
3 plump red Fresno peppers (1/4" medallions or julienne sliced)(seeded or not)
PROCESS:
In each thoroughly cleaned jar, arrange 8 eggs, pepper slices, peppercorns, garlic and onion.
Mix hot pickling ingredients in sauce pan and bring to just boiling
Stir mixture constantly and pour gently into each jar almost to the top (you can spoon the remaining chunkies into each jar)
Place the lids on each jar and screw on ring, as the liquid cools, it should pull the lid down.
Once the jars have cooled to room temperature, tighten ring and shake the jars to thoroughly mix the contents and put in refrigerator
Your eggs should be ready in a week to ten days and will last quite a while in the fridge, getting better with age
NOTE: This is not the same as hot canning, so I recommend keeping these refrigerated.
Nutrition information: (best guess)
Serving size: 1 egg
Calories
80.0
Total Fat
5.5 g
Cholesterol
210.0 mg
Sodium
700 mg
Total Carbohydrate
0.0 g
Protein
7.5 g
I mentioned on Boaz's Shelter in place diet post (http://castboolits.gunloads.com/showthread.php?401368-Shelter-in-place-diet-!) about making pickled eggs, and was asked about the recipe, so I thought I'd post it here. This is how I do it, and the recipe is easy to tweak to your own tastes and availability of items so be creative and experiment.
EQUIPMENT:
2 qt saucepan (or larger)
3 1-quart mason jars w/lids and rings
INGREDIENTS:
Hot pickling liquid:
2 cups white vinegar
1 cup apple cider vinegar
3 cups water
1 tbsp minced garlic or 6 garlic cloves crushed
1 tbsp sea salt or Kosher salt
2 tbsp pickling spice (I use Kroger)
2 tsp River Valley Hot sauce
1 tbsp Mexene Chili powder
1-1/2 tsp Morton Nature's Season salt
261688
For the jars (split three ways):
24 peeled hard boiled eggs
3 tsp whole peppercorns
3 tsp minced garlic (or 6 garlic cloves crushed)
3/4 tsp crushed red pepper (or 3 packets of pizza place pepper)
1/2 onion sliced thin (split three ways)
3 plump green jalapeņo peppers (1/4" medallions or julienne sliced)(seeded or not)
3 plump red Fresno peppers (1/4" medallions or julienne sliced)(seeded or not)
PROCESS:
In each thoroughly cleaned jar, arrange 8 eggs, pepper slices, peppercorns, garlic and onion.
Mix hot pickling ingredients in sauce pan and bring to just boiling
Stir mixture constantly and pour gently into each jar almost to the top (you can spoon the remaining chunkies into each jar)
Place the lids on each jar and screw on ring, as the liquid cools, it should pull the lid down.
Once the jars have cooled to room temperature, tighten ring and shake the jars to thoroughly mix the contents and put in refrigerator
Your eggs should be ready in a week to ten days and will last quite a while in the fridge, getting better with age
NOTE: This is not the same as hot canning, so I recommend keeping these refrigerated.
Nutrition information: (best guess)
Serving size: 1 egg
Calories
80.0
Total Fat
5.5 g
Cholesterol
210.0 mg
Sodium
700 mg
Total Carbohydrate
0.0 g
Protein
7.5 g