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Post by graf on Apr 11, 2014 3:24:47 GMT -7
I've never had pickled eggs and would like to give them a go. I have seen many recipes on the internet but would rather get some from the folks I trust here, Thanks in advance.
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Post by cajunlady87 on Apr 11, 2014 4:09:35 GMT -7
Pickled egg recipes vary to a person's liking as many ingredients can be added for just that reason. I don't have a fav and like variations so I look up Cajun Pickled Egg Recipes for ideas. Another great resource is Cajun Bar Room Pickled Egg Recipes which usually leads to recipes of other popular pickled items. Even the process itself varies from each recipe. Some pickle quart jars and others use gallon jars. Some say you must keep them refrigerated and others say they can be left in the jar on the countertop. I usually pickle them in a quart jar and leave them on the countertop but like with everything else many will debate this so use your own discretion.  |
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Post by jmarshnh on Apr 11, 2014 5:59:10 GMT -7
Cajun pickled eggs are great, but there are so many recipes for them and pickled eggs in general it is hard to choose. Many moons ago, after many moons of dabbling I came up with a simple recipe I use (a little derived from here and there recipes): Regular 12 eggs (hard boiled of course) 3 cups White Vinegar 1 cup water 1/3 cup sugar 1 TBLS pickling spices 4-5 cloves garlic (omit if you want) 1 med onion sliced Combine all but eggs and bring to boil. Turn down heat and simmer 15 minutes. Pour over boiled eggs in a gallon jar. Let sit out until cool. Some people refrigerate and some people leave out (your choice, they are pickled though). The longer they sit the better they get but for myself (if I can stand it) two weeks is fine. Now, having posted the above, I rarely ever make regular pickled eggs. I add the following and turn the above recipe into Spicy hot boiled eggs: 1 TBLS crushed red peppers 3 sliced Habanero peppers, seeds and all 3 sliced Jalapeño peppers, seeds and all These are added prior to boiling/simmering other ingredients. Word of caution: Potent recipe, USE RUBBER GLOVES WHEN HANDLING PEPPERS.   Have fun and enjoy. Jim |
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Post by thywar on Apr 11, 2014 7:37:11 GMT -7
Wow. After consuming please surrender yourself to the EPA as a major contributor to global warming/climate change/being offensive to friends and family. Lol
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Post by ColcordMama on Apr 11, 2014 9:33:57 GMT -7
Here's my recipe for pickled eggs. Please also note that on the National Center for Home Food Preservation I found a warning that home pickled eggs stored at room temperature have caused botulism and the article references this link to the CDC www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htmBoil and peel a dozen eggs. In a non-reactive pan bring the following to a boil: 1 quart distilled vinegar 2 C. sugar 1 Tbsp. salt 1 1/2 tsps. mustard seed 6 whole cloves 1 1/2 tsps. turmeric powder 1 1/2 tsps. mustard powder Place the peeled eggs in sterilized jars and pour the hot syrup over them. (You don't have to use canning jars but do use boiled glass jars for this.) Allow to cool, then refrigerate. Tastes best when allowed to marinate for a week so the syrup can really soak in. Store in the refrigerator. Never try to process this product in a pressure canner or boiling water bath canner. Pickled eggs are not safe to can at home. |
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Post by jmarshnh on Apr 11, 2014 12:35:51 GMT -7
Thanks for the article and recipe CCM. I have never in my life refrigerated my spicy pickled eggs. However after reading that article (and the fact I am now 68) I will always do that during the pickling process. Also I assumed, without mentioning it, everyone always observes cleanliness/boiling lids etc. That was my mistake and we all know what assuming does to us! Although not canning the same safety precautions should be used.
Jim
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Post by mountainmark on Apr 15, 2014 13:24:55 GMT -7
We Can a TON of pickled Beets here and they are a favorite in my family. When we have emptied a jar we never throw out the pickle juice. When the flush of eggs come in in the spring we just hard boil them and throw them right in the pickled beet juice. We store them in the frig and they are good to go in about two weeks. They turn a bright purple color. I imagine that if you then heated them and re-sealed the lids they could go in the pantry, but again, we eat them up pretty quick! *edit If you wait a couple weeks to hard boil the eggs they come off the shells MUCH easier. |
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Post by ColcordMama on Apr 15, 2014 20:36:36 GMT -7
Please don't heat them and re-seal the lids. Eggs are protein, and even pickling won't protect against dangerous organisms, even if you followed proper canning procedure (which heating and re-sealing the lids is NOT, sorry buddy) and the organisms we're talking about here are DEADLY.
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Post by graf on Apr 16, 2014 10:26:35 GMT -7
Please don't heat them and re-seal the lids. Eggs are protein, and even pickling won't protect against dangerous organisms, even if you followed proper canning procedure (which heating and re-sealing the lids is NOT, sorry buddy) and the organisms we're talking about here are DEADLY.[/quote Now I'm really confused, I've read that I'm suppose to steralize the qt. jars and lids, but I trust your info. Put it in layman terms for me. Thanks |
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Post by ColcordMama on Apr 16, 2014 11:18:00 GMT -7
Sterilize the jars and make sure the lids are clean. You don't even have to use canning jars. Washed out and boiled glass mayo jars will do as well because you're not going to be canning in them. (You can't use mayo or other out-of-your-pantry jars in canning because they aren't strong enough, but that's another topic entirely.) Even in the refrigerator, food can go bad. Remember that container of leftovers or jar of jelly with mold growing on it? Mold is one thing, but dangerous bacteria is something else. You can't see it, smell it or taste it, but it can kill you. By boiling the jars before you put the eggs and pickling liquid in them is just CYA, and if you plan on eating them up in a day or two, hey store them in the fridge in your Grandmother's best blue flowered bowl if you want to, because they won't last long enough for anything to grow in them anyway. But if you want to wait a week before you eat them, and if you think they might be sitting in a jar in the fridge for a month or more, why take a chance?
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Post by graf on Apr 16, 2014 13:45:35 GMT -7
Sterilize the jars and make sure the lids are clean. You don't even have to use canning jars. Washed out and boiled glass mayo jars will do as well because you're not going to be canning in them. (You can't use mayo or other out-of-your-pantry jars in canning because they aren't strong enough, but that's another topic entirely.) Even in the refrigerator, food can go bad. Remember that container of leftovers or jar of jelly with mold growing on it? Mold is one thing, but dangerous bacteria is something else. You can't see it, smell it or taste it, but it can kill you. By boiling the jars before you put the eggs and pickling liquid in them is just CYA, and if you plan on eating them up in a day or two, hey store them in the fridge in your Grandmother's best blue flowered bowl if you want to, because they won't last long enough for anything to grow in them anyway. But if you want to wait a week before you eat them, and if you think they might be sitting in a jar in the fridge for a month or more, why take a chance? Thanks for the info |
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Post by graf on Apr 19, 2014 10:24:03 GMT -7
Well I'm not a virgin any longer made my first batch of pickled eggs today. a special Thanks to ColcordMama for tutoring me. i used a tavern style recipe I found. Looking forward to trying them.I found out that 12 large eggs do not fit well in a qt. mason jar so I just added another jar.  |
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Post by huntinguy on Apr 19, 2014 13:23:50 GMT -7
I've been making and eating them for years. Here's some I recently did.   |
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Post by cajunlady87 on Apr 19, 2014 13:45:00 GMT -7
I've been making and eating them for years. Here's some I recently did. Looking good, mind sharing pickling recipe and ingredients. |
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Post by huntinguy on Apr 19, 2014 16:17:52 GMT -7
Don't follow an actual recipe. I started with a pint of Cayenne Pepper Sauce with vinegar, salt, sugar and a tiny bit of olive oil.
Added a table spoon or so of minced garlic, red pepper flakes, dried celery, black peppercorns broken, dried Dill. Added some apple cider vinegar and white vinegar. Half an onion or so and a stalk of celery in each jar.
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