My first 21 Batches

(More recent)

• 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.

• 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.

•  12.7 oz. malt vinegar
•  10 oz. white vinegar
•  20 oz. water
•  1 tbsp of minced onion
•  8 tbsp sugar
•  2 tbsp garlic powder

• Broke 'em out for a poker game on the 18th of October, 2008. 
• Very tasty

•  8.5 oz. balsamic vinegar
•  10 oz. white vinegar
•  20 oz. water
•  1 tbsp of minced onion
•  8 tbsp sugar
•  2 tbsp garlic powder

• Broke 'em out for a poker game on the 18th of October, 2008.  They damn near ate them all.
• Again, my favorite recipe so far.

Notes: Pickled Garlic

• At first this was pretty hot and too salty but after a year (yes, it sat in the fridge for a year) it was extremely popular and not that hot at all.

Notes: Pickled Broccoli

• A year and a half later I finally remember to serve this at a poker game.  Those who tried it liked it but most people gagged at the idea of pickled broccoli.

• 12.7 oz. red wine vinegar
• 12.7 oz. red wine garlic vinegar
• 5 tbsp sugar
• 2 tbsp garlic salt
• 2 tbsp minced onions
• 5 oz. jalapeno slices
• Water to top container

Notes:

• Home grown eggs fresh from the farm!!
• One 28-ct batch.

• 8.25 oz. balsamic vinegar
• Topped with apple cider vinegar
• 8 tbsp sugar
• 2 tbsp salt
• 1/2 fresh onion (slices)

Notes:

• One 18-ct batch.
• Nice color from the balsamic vinegar. 
• This is my favorite recipe so far.
• We finished these off on March 3^rd, 2007

• 12.7 oz. malt vinegar
• Topped with white vinegar
• 8 tbsp sugar
• 2 tbsp salt
• 1/2 fresh onion (slices)

Notes:

• One 18-ct batch.  
• Within 2 days these eggs were excellent

• Leftover juice from two jars of Penrose Hot Sausages.

• Two 18-ct batches.  Took the leftover juice from the sausages and ran it thru a couple coffee filters to remove the bits of fat floating in it and then simply poured it over the eggs. (Idea was suggested by a reader of this webpage!)
• Tasty, and cost nothing except for the eggs.

Batch #11 (March 2005)

• 4 tbsp salt
• 6 tbsp sugar
• 1/4 gal Apple Cider Vinegar
• 1/4 gal White Vinegar
• Canned Jalapeņos (a few spoonfuls)
• 3 tbsp minced onions

Notes:

• Two 18-ct batches with same recipe. Mixed equal parts white and apple cider vinegar with spices but did not boil.
• Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.

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.