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 .pdf from
University of Wisconsin Extension:
eb1104.pdf A lot of good basics.
Batch #24 (xx Dec
- 4 cups of Malt Vinegar
- 1 finely Chopped Chili Pepper
- 10 black Peppercorns
- 10 Whole Cloves
- 3 Cinnamon Sticks
- 2 tbsp of Allspice
- 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 refrigerator before opening.
Batch #22 (11 Nov
- 5 oz. Garlic Tabasco Sauce
- 2 oz. Chipotle Tabasco Sauce
- 1 cup of White Vinegar
- 1/2 cup Malt Vinegar
- 1 1/2 cups of Water
- 1 tbsp Garlic Salt
- 1 tbsp of Sugar
- 4 tbsp Minced Onions
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
- 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 reader 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.
These were all eaten at a
big party I held on February 25th, 2012. They got very good
My first 21 recipes
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July 09, 2011