Author Topic: Pickled Eggs (Read 18902 times)

Chris Burchfield · « **Reply #60 on:** March 26, 2013, 07:01:02 PM »

Never ate one. Sound like you'd have to eat them also in self defense, if'n your under the same roof. No pickled pigs feet either. Ate them fried once with my father. Along with turnip greens and cornbread.

Weekend_Sawyer · « **Reply #61 on:** March 26, 2013, 08:28:20 PM »

The face was unintentional. I was surprised to see it as i walked by.

Mooseherder · « **Reply #62 on:** March 30, 2013, 10:11:35 AM »

I want to make a batch of Pickled eggs and a batch of pickled vegetables and took inventory of my spices only to find I need a couple other things not inda inventory, wouldn't you know it.

For the eggs, do you have to go thru the canning process or is pouring the hot liquid over them good enough?

Weekend_Sawyer · « **Reply #63 on:** March 30, 2013, 02:18:13 PM »

I don't know. I put mine up hot and they did pull a vacuum but they weren't properly canned. I do not intend to keep these as they are going to a pickled egg party at work week after next. 3 of us that like to can picked 3 separate recipes and we will bring them in 2 weeks. Wish us luck!

Jon

isawlogs · « **Reply #64 on:** March 30, 2013, 03:47:45 PM »

I never put any hot liquids on my eggs, I put the vinegar in cold and fill wiff cold spring water(outa da tap) add the spices, I rarely do the same ingredients twice. Put it the fridge a day or two and then eat up.

saltydog · « **Reply #65 on:** April 01, 2013, 07:53:43 AM »

My grandmas recipe was always pour vinegar on hot. equal parts vinegar and sugar enough to cover eggs.I cut back on the sugar alot and add fresh cut onions or leeks hot peppers red sweet peppers and Tabasco sauce,let sit 2 weeks before eating.If you add vinegar hot it will be pickled to the yolk in 2 weeks.Her original recipe was eggs and beets they were real good.Maybe thats why she used so much sugar.

Chuck White · « **Reply #66 on:** April 12, 2013, 09:33:06 AM »

We use quite a few sliced Jalepeno peppers here and when the jar (small) gets empty, I usually boil up a half dozen eggs and put 5 in the jar with the Jalepeno juice and seal it and place it in the fridge for about 2-3 weeks before I indulge!

I eat the 6th egg, fresh boiled!

Weekend_Sawyer · « **Reply #67 on:** April 12, 2013, 10:09:43 AM »

Well the eggs came out really good. I ate 6 eggs on Monday, three of mine two from a buddy of mine who made his with jalapeno peppers and peppecrcinis. Very good but needed a little more sugar. And one that seemed like it was pure vinegar and nothing else that one made my face cave in!

LeeB · « **Reply #68 on:** April 12, 2013, 01:44:26 PM »

So, did you guys hang out together after that, or did you go home and inflict the aftermath on loved ones?

Weekend_Sawyer · « **Reply #69 on:** April 12, 2013, 04:02:58 PM »

Well lets just say that we have been invited not to bring them in again.

Paul_H · « **Reply #70 on:** April 13, 2013, 06:35:52 PM »

Quote from: Weekend_Sawyer on March 26, 2013, 08:28:20 PM

The face was unintentional. I was surprised to see it as i walked by.

I watched Tom Hanks in Castaway last night and was thinking "Wilson,come baaack" when I saw your pickled eggs

DDW_OR · « **Reply #71 on:** December 08, 2022, 03:17:42 PM »

will be making pickled eggs next week

I need good recipes

i like hot bread and butter pickles.

stavebuyer · « **Reply #72 on:** December 08, 2022, 06:50:02 PM »

There was a fruit stand just down the road from my house as a teen. They used to put the eggs in the big jars the pickled hot sausage came in. Sat on the counter until gone. Maybe more than one cycle if the eggs were outselling the sausages.
Marlboro's were $2.00 a carton and unwrapped hams hung from the rafters. Still here to tell the tale

. Kind of think all the stuff on the ingredient list that you can't pronounce might be more dangerous.

Chuck White · « **Reply #73 on:** December 20, 2022, 09:08:06 PM »

Soon as the price of eggs drops a little more, I'll be getting some pickled for the sugaring season.

It takes four dozen grade A Large to fill a gallon jug!

Gere Flewelling · « **Reply #74 on:** January 09, 2023, 05:03:26 PM »

Just came across this old post. Felt compelled to respond to it as I am a lover of pickled eggs and have been all my life. I used to buy jars of them for break time at work. Helped keep everyone punctual when it came to getting back to work. I have never made any but have a local grocery store that sells them in quart and gallon jars. Best ones I ever had were from an Amish roadside stand down in Strausburgh PA the last time we were down there. I think they were made with beets like Roxie’s recipe earlier in this post. They must have had some sugar in them as well. I have never had any to compare with those Amish ones since. Going to have to try Roxie’s recipe sometime. Thanks Roxie for posting so long ago.

gspren · « **Reply #75 on:** January 11, 2023, 09:06:23 PM »

I somehow never saw this thread before but I do like pickled eggs. I live near enough to Roxie that her recipe sounds about what I grew up with. My Grandma made them and my Mom and now my wife and they are all a little different but close enough. Lots of people around here call them "Red beet eggs".

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