Whats everyone go to recipe?
Looking for a spicy one dont care for McCormick pickling spice.
Maybe a spicy dill pickle recipe would work or pickled pepper recipe?

Thanks

My grandmother would make dill pickles, then with the left over brine she would make a few jars of pickled eggs.
I don't have a recipe though but I remember there was a lot of garlic. Not spicy thought.

Around here we buy a big jar off Hot Mamas and then use the leftover juice to pickle the eggs. I have to add some Hot sauce to mine. I can’t stand Hot Mamas, but pickled eggs are one of my favorite snacks in the field.

1 cup White Wine Vinegar
1/2 cup Brown Sugar
2 Tbsp Fresh Lime Juice
1 Tbsp Sea Salt
5+ Sprigs of Dill
1 Jalapeno

Bring vinegar, sugar, lime juice, and salt to almost a boil to incorporate the sugar and salt. Allow to cool and then add to your jar full of eggs/pickles.

Makes enough for 1 quart of pickles.

This is the recipe that I make for refrigerator pickles and they're amazing. They have a great amount of sweet and heat. Of course adjust the recipe to your liking. I make them for a buddy who likes them hotter. So when I make him a half gallon I add a whole habanero which I slit down the sides to release the oils. He loves them. As far as pickles are concerned, you can get two to four refills out of the brine.

Honestly, thank you for the great idea of adding eggs to them when I eat all of the pickles.

If you have access to youtube there's a site by the name of Townsends,he deals with all things 18th century including recipes.He has one for pickled eggs,and while I haven't tried it yet,I have made my own in the past and this one looks like a winner.

We talked about it in another post a while back about smoking things. Cold smoke them boiled eggs hour or two then put them in your pickling juice of choice. Then ya got a real special treat.
I just looked can't find the pickling recipe I use anywhere on this machine?? I know got wrote down and on file in one my computers?? There are a lot of basic pickling recipes you can use. Then just tweak the garlic or hot peppers, or spices to your liking..




Mac

Bunch of Vinegar
Sliced Onions
Crushed Garlic
Couple jars of sliced jalapeno peppers, juice and all

Bring to a boil. Let cool. Add to glass jar filled with peeled boiled eggs. Store in refrigerator and begin eating after a week.

2 cups vinegar, 2cups water, 2TBS salt, 2 TBS habanero sauce. Add couple jalapenos if i you want extra heat. Put eggs in a clean jar heat pickling mixture up and pour over eggs seal jar and wait, check after a week.

Do ya really have to refrigerate them?

The boy and I just threw a batch of these together. We’re looking forward to next Monday.

There are many people who use home canning supplies to can pickled eggs.

Like the recipe someone posted above, if you put the hot brine in jars, the lids will seal.

According to the USDA, there is no safe recipe for canning eggs. This just means there have been no scientifically tested recipes recommended by the Government.

There are lots of people who have done it for years with no problems. There are lots of bars that had a jug of pickled eggs sitting on the counter.

Do they need to be refrigerated? According to the USDA, yes.

For me, and the space it takes up in the refrigerator, I'll do it just for the peace of mind.

You'll have to make your own choice.

Every beer joint around here used to have a jar of pickled eggs on the bar. They were always in the brine of the Penrose hot sausages, after the sausages were sold they put the hard boiled eggs in the big jar. If you knew the bar tender you could score a jar of brine to make your own, I loved those. I don't even know if they make Penrose sausages anymore. They were never ,ever refrigerated.

They do still make them just don't have a jar without sausage in it at the moment

I use this recipe with a little extra garlic and red pepper then add jalapeño slices to warm them up some more.

I also make beet pickled eggs

3 cups vinegar/1 cup of water/ 1/3 cup of sugar, boil till sugar is gone, I usually add some beet juice from regular canned sliced beets or even pickled beets, let that cool
3 tablespoons of minced garlic
3 tablespoons red pepper flake or peppercorns
Two cans of beets
One sliced sweet onion
Sometimes I add jalapeño slices, sometimes peppercinis, sometimes both.
Makes about 2 dozen eggs in a gallon jar

2 cups white vinegar
1/2 cup water
1 tsp salt
1 tsp pickling spice
3 tsp red pepper flakes
6-8 cloves garlic
1 cinnamon stick
3 sliced habanero
3 sliced jalapeno
1 sliced red bell
1/2 sliced onion
Heat, let cool, add to eggs.

Just a question...... Why let the brine mixture cool before pouring over the peeled eggs? If you were hot packing pickles, you'd put the brine and cukes in a hot bath and heat it in boiling water before capping.

I've always heated my brine to boiling, whether homemade or saved from some great store bought pickles, and poured over the peeled eggs. I also boil the empty jars and lids I'm using before I pack wth eggs. I cap and let cool before putting in the fridge.

Almost all lids that were reused will seal, but I still store in the fridge. The longer you can resist eating them, the better they taste.

Please let me know if I'm doing something wrong, and I'll try to tell my taste buds that they're 'off base'!

By allowing the brine to cool, you keep the eggs in the safe temperature zone for proper food storage.

There's no need to have the lid seal if you're going to keep it in the refrigerator.

It also prevents the eggs from getting overcooked, and changing texture.

^^^What coons bane said, and that’s how my grandma did it and I don’t think she ever made anything I wouldn’t eat

Do you prefer store bought or farm fresh eggs for pickling? Just moved to a new house and our neighbors in the backyard have a hobby farm with a Fresh Eggs sign at the end of the driveway.

And how do you like to cook them so they peel easily? Add some vinegar or lemon while boiling?

I'd like to try and make some. I like pickled eggs and so does my father-in-law.

Store bought eggs seem to peel better, but fresh eggs are all hit or miss, brown and white fresh peel the best for me. Steam them for 25 minutes instead of bringing to boil and remove and cover for 20 If it’s works for ya. I add a teaspoon of baking soda if I boil. I do like to clean the peeled eggs in a vinegar bath before they go in the jar. I like eggs a lot so if I break a few, I end of up with egg salad for lunch the next day. Win-Win

The older the egg, the easier they peel. Store bought eggs can sometimes be a month old before hitting the shelf.

Here in America, we refrigerate eggs. If I'm not mistaken, in Europe they are stored on the counter.

If you keep fresh eggs unrefrigerated, do not wash them until right before use.

I like the pickled egg scenes in Dances With Wolves at least til the old guy took a few arrows and then they took his eggs and ate them. But that's just make believe.

try a peck of Peter Piper's...

We have had chickens for 30+ years. Really fresh eggs do not peel worth a darn. If we want to peel eggs we either buy grocery store eggs or let ours sit for a week before boiling them. Out side of that, no problems. Deviled or pickled are great.

Going to build a batch today.
Garden canned beets, farm eggs, and
search around this post and the kitchen for the rest.

Good post.

Nice thread.

Every batch differs in man cooking.
Here is this one.

2 pts garden beets with the juice.
Brown sugar
Pickling spice
Dill seed
1 onion
1 pt white vinegar
leftover brine from friends pickles
Leftover small amount canned pickled peppers

Cook for half hour or more,
let cool,
Add layers of eggs and above mix until
gallon jar is full.
If I run short of brine, add vinegar until covered.