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Old 01-20-2011, 03:34 PM   #1
fawn
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Have I mentioned.....

That I'm on a pickled egg kick? These are the easiest food to have on hand. I've been really busy lately and it's nice to open the fridge and find those eggs!

I start with dill pickle and pepperoncini juice, add cloves of garlic, jalapeno peppers, peppercorns and capers and let sit for a week.....
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Old 01-20-2011, 03:36 PM   #2
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I've never tried a pickled egg. How long do they keep in the fridge?
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Old 01-20-2011, 03:39 PM   #3
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You don't have to fridge em. They sit on bars for weeks once they are well pickled. Very tasty. Can cause severe gastric disturbances when eaten with beer!!
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Old 01-20-2011, 03:40 PM   #4
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Quote:
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You don't have to fridge em. They sit on bars for weeks once they are well pickled. Very tasty. Can cause severe gastric disturbances when eaten with beer!!
Noted!

Well, let's just say they're not lasting very long at my house! but I would think a couple of months?
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Old 01-20-2011, 03:53 PM   #5
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I've never tried a pickled egg either but I like all of the ingredients listed. Sounds like I'll be making these soon!
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Old 01-20-2011, 04:25 PM   #6
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That does sound good!

We save the juice from the SF bread and butter pickles, then dump a can of sliced pickled jalapenos, drained, into the pickle juice. Let stand in fridge a week or three, they're really good.

Now I'm thinkin', after the jalapenos are gone from the juice - throw some HB eggs in it! thanks, Fawn!
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Old 01-20-2011, 06:33 PM   #7
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interesting. the only ones I am familiar with are quite sweet. they are good also. you might try it with vinegar, stevia, cloves, mustard seeds, peppercorns, a few dried chiles, as a variation if this sort of flavor appeals to you.
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Old 01-20-2011, 08:10 PM   #8
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Are the eggs peeled first?
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Old 01-20-2011, 08:40 PM   #9
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Yep. Peel 'em and drop 'em in the juice!
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Old 01-21-2011, 12:01 AM   #10
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Beet Juice

I love when you have some beet juice in the jar
and they turn all pretty.
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Old 01-21-2011, 10:32 AM   #11
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What a great idea Barbo! My homemade kimchi turned bright purple from the purple cabbage. Beautiful color! Imagine red eggs......
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Old 01-21-2011, 10:51 AM   #12
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My PA Dutch/German grandmother made/canned pickled eggs and beets.

I just drop hard boiled eggs into pickled beet juice when there are a few beets left in the jar. Sooo good with some cottage cheese on the side.
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Old 01-21-2011, 11:18 AM   #13
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I'm so very glad I'll be getting chickens this spring.....it looks like I'm going to need them!
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Old 01-21-2011, 01:21 PM   #14
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Can someone tell me if pickled eggs go rubbery? When I was kid my mother used to make them and after about a week it was like chewing rubber....of course she made us kids finish them off and it was so gross I have never made them for fear they will bring back bad taste memories
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Old 01-21-2011, 02:32 PM   #15
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Quote:
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Can someone tell me if pickled eggs go rubbery? When I was kid my mother used to make them and after about a week it was like chewing rubber....of course she made us kids finish them off and it was so gross I have never made them for fear they will bring back bad taste memories
Just google-d "rubbery pickled eggs" and saw a couple sources that said the longer they sit, the more rubbery they get (and that was months).

As I said, my grandma used to can them with beets and I don't ever remember them being rubbery. Maybe the beets keep them from doing that?

Mine don't get rubbery because I don't make too many at a time and they seldom sit long enough before they get scarfed down.
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Old 01-21-2011, 02:58 PM   #16
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We love them too......I just boiled a dozen organic brown eggs this morning
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Old 01-22-2011, 04:42 AM   #17
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Add me to the folks that have never eaten a pickled egg!
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