Notes:
- I
found out from a friend who does pickling that using pure vinegar instead
of diluting it 50/50 with water will make the eggs rubbery much faster and
it does nothing to help the pickling process or flavor.
- All batches were made with
~18 hardboiled and pealed eggs and placed
in 64 oz. wide mouth jars (I bought half gallon jars of pickle spears from
Walmart) with enough vinegar or
mixture to cover the eggs well.
- For the first 5 batches I didn't do anything to
the pickling mixture other than to mix it while the eggs
were cooking (no
boiling or simmering).
- I usually wait a month
before sampling (or serving) the eggs. I've seen some recipes that
state as little as "chill overnight before serving".
I don't think the eggs are really pickled until a couple weeks pass, but
they are edible at any time, of course.
- I refrigerate my
all batches and have had some remain edible for >16 months, but the eggs
tend to get pretty rubbery after several months.
- Here is a nice two page .pdf from
University of Wisconsin Extension:
eb1104.pdf It contains a lot of good basics.
|
- Note to self: Try adding a little olive to next
batch
|
|
Batch #23 (xxxx
2011)
|
Note: I haven't tried this yet (but
will very soon) but it sounds great. It was sent to me by a reader.
I may have to double it for 36 eggs.
Bring all to a boil,
pour on top of eggs and seal. Let rest for two weeks in ref before opening. |
|
Batch #22 (2 Nov
2011)
-
13 oz. Louisiana Hot Sauce
-
2 oz Chipotle Tabasco Sauce
-
12.7 oz red wine garlic vinegar
-
1/2 cup balsamic vinegar
-
1 tbsp Worcestershire sauce
-
1 tbsp Lawry's
Seasoned Salt
-
1 tbsp Garlic Powder
-
2 tbsp Crushed Red Pepper
-
4 tbsp Minced Onions
|
Notes:
- I went to make this batch using the
recipe referenced below but found I was missing some fresh ingredients,
so I used what was available at the time.
- Simmered all the ingredients to the left
for 20 minutes
- Used 34 eggs
-
Recipe was inspired
this recipe from Joseph
Ellis.
-
A month later the eggs
are not nearly as potent as I thought they would be, they were actually
tastier when only a couple days old. Not sure what's up.
|
|
Batch #21 (February 2011)
|
Notes:
- One 24-count batch
- Took them to my buddies bar and all were
gone in no time, never even got to taste one but they were well
appreciated.
|
Batch #20 (August 2008)
- 12.7 oz. red wine garlic
vinegar
- 10 oz. white vinegar
- 10 oz. water
- 1 tbsp of minced onion
- 8 tbsp sugar
- 2 tbsp garlic powder
- 10 oz. jalapenos
- 10 oz. Louisiana Brand Hot Sauce
|
Notes:
- Broke 'em out for a poker game
on the 18th of October, 2008. They damn near ate them all.
- Very good.
- After the poker game I drained all the
juice and veggies off this and the two below batches and put them together in a
neutral solution of water and vinegar and then took them around to various
games. Gone in no time at all.
|
Batch #19 (August 2008)
- 12.7 oz. malt
vinegar
- 10 oz. white vinegar
- 20 oz. water
- 1 tbsp of minced onion
- 8 tbsp sugar
- 2 tbsp garlic powder
|
Notes:
- Broke 'em out for a poker game on the
18th of October, 2008.
- Very tasty
|
|
My first 18
recipes |
