My first 10 Recipes

(More recent)

Batch #10 (August 2004)

• 4 tbsp salt
• 6 tbsp sugar
• 1/2 gal Apple Cider Vinegar
• 16 oz water
• Canned Jalapeņos (a few spoonfuls)
• Fresh onion (rings and pieces) (2)

Notes:

• Made two 18-ct batches with same recipe. Mixed vinegar & water with spices but did not boil.
• Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.

Batch #9 (July 2004)

• 4 tbsp salt
• 6 tbsp sugar
• 1 tbsp minced garlic (jarred in oil)
• 1 tbsp minced onion (dried)
• 16 oz White Vinegar (generic)
• 16 oz water
• Canned Jalapeņos (a few spoonfuls)
• Fresh cucumber slices (1)
• Fresh onion (rings and pieces) (2)

Notes:

• Made two 18-ct batches with same recipe. Boiled the vinegar & water with spices for about 20 minutes.
• Added the jalapeņos, cucumbers and onions in layers with the eggs and then poured pickling mix over all.

Batch #8 (July 2004)

• 4 tbsp salt
• 6 tbsp sugar
• 1 tbsp minced garlic (jarred in oil)
• 1 tbsp minced onion (dried)
• 5 oz. Jalapeņo juice
• 16 oz White Vinegar (generic)
• 10 oz water
• Canned Jalapeņos (a few spoonfuls)
• Fresh onion (rings and pieces) (2)

Notes:

• Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeņo juice and spices for about 20 minutes.
• Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.

Batch #7 (September 2003)

• 4 tbsp salt
• 6 tbsp sugar
• 1 tbsp minced garlic (jarred)
• 1 tbsp minced onion (dried)
• 5 oz. Jalapeņo juice
• White Vinegar (generic)
• Canned Jalapeņos (a few spoonfuls)
• Fresh onion rings and pieces (2)
• Added about 10 Penrose sausages to each jar

Notes:

• Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeņo juice and spices for about 20 minutes.
• Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.
• Added the sausages a bit later.
• The added sausages lost their color and a lot of flavor, apparently the vinegar mixture leached the coloring out of them.  I would not do this again unless at serving time for the effect.

Batch #6 (August 2003)

• 4 tbsp salt
• 3 tbsp sugar
• 5 oz. Jalapeņo juice
• Apple Cider Vinegar (Heinz)
• Canned Jalapeņos (a few spoonfuls)
• Fresh onion rings and pieces (2)
• Added one 15 oz can of sliced beets

Notes:

• Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeņo juice and spices for about 20 minutes.
• Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.
• 8/20/03 - Tried 3 eggs.  Very tasty.  I think the recipe needs more sugar to counteract the vinegar still.  Haven't found that the apple cider vinegar makes all that much difference.
• Got an incredible rosy color from beets and the additional sugar it needed

Batch #5 (July 2003)

• 1/4 tsp. Garlic Salt
• 1 tsp. Canadian Steak Seasoning
• 1/2 tsp. (Dry) Minced Onions
• 5 oz. Louisiana Hot Sauce
• White Vinegar (Heinz)
• +1 tbsp salt

Notes

• Used the steak seasoning on this one.
• Despite the increase in hot sauce the eggs still are not tasty enough.  Or hot.  Am trying jalapeņos on the next batch.

Batch #4 (July 2003)

• 1/4 tsp. Garlic Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. (Dry) Minced Onions
• 5 oz. Louisiana Hot Sauce
• Apple Cider Vinegar (Heinz)
• +1 tbsp salt

Notes

• Dramatically increased use of hot sauce.
• 7/17/03 - After only 9 days I tried one. Better hot sauce flavor but still not much heat.

Batch #3 (May 2003)

• Garlic Salt
• Canadian Steak Seasoning
• Minced (Dry) Onions
• Louisiana Hot Sauce
• Apple Cider Vinegar (Heinz)
• +1 tbsp salt

Notes

• Used Canadian Steak Seasoning instead of pepper.
• 7/16/03 -  The steak seasoning gave the eggs a somewhat better flavor, not as much as I hoped.  Needs more salt.  Added 1 tablespoon.

Batch #2 (May 2003)

• Garlic Salt
• White Pepper
• Minced (Dry) Onions
• Tabasco Hot Sauce
• White Vinegar (Heinz)
• +1 tbsp salt

Notes

• Used white pepper and Tabasco to increase heat and flavor.
• 7/16/03 - Not sure if I can tell the two vinegars apart - apple cider may be a waste of money although the color of the eggs look better.   These eggs are a bit hotter than B1 but not much.
• Added 1 tbsp of salt.  Improved flavor.

Batch #1 (May 2003)

• Garlic Salt
• Black Pepper
• Minced (Dry) Onions
• Louisiana Hot Sauce
• Apple Cider Vinegar (Heinz)

Notes

• One month after start not too spicy.
• 7/8/03 - Well pickled but not very spicy or hot.  Not extraordinary at all.