botulism cant grow in vinegar

I love those used to sit in the bar and eat them all night, and also gizzards, I always put salt on mine when eating.

Danny, I've been eating the regular for a snack in the fish house.

My recipe is close to yours although I prefer.mor.cider.ro white vinegar ratio. I also put in a half cup or so of fresh lime juice.

I make 2 half gallon jars at crack

Good stuff. Back in the day just about every bar had a selection of pickled goodies most of which have been listed in this thread. Most all of those old roadside country bars disappeared when DUI’s became a big deal.:(

Question...is there a method to eating them ? Never tried them.

It's interesting to see those eggs shrink in a week. When I pack them in, they are pretty tight and jammed together pushing against the glass jar. Once they sit a few days you can shake them around real easy like. No more white spots showing against the jar. At least with the pickled beets with the eggs.

So I finnished a jar of home made beets last week and put 4 eggs in the juice and in the fridge, still gonna wait a week before I try them.

How much salt and pickling spice did you use? Gonna make up some pickled quail eggs and was gonna try your recipe

I was counting on your powers of observation.

Try pickled pigs feet. They are great. I don't like pickled eggs or gizzards, though. If you drink beer while eating them and you're married, you might want to find a different bedroom to sleep in.

Powers of observation?

I dont measure Ang. 2-3 tablespoons of each in about a quart and a half of vinegar I guess. I boil it for a few minutes to dissolve the sugar and salt and get the pickling spice started tincturing. 48 chicken eggs in a gallon jar. Pour in the spiced vinegar. Then just add more vinegar if you need to till the eggs are covered good.

I don't usually measure either, just looking for an estimate. Thanks.

What kind of sausages do you guys use?

How long do you think those eggs will keep in the fridge? it would take me a few weeks to eat 4 doz. eggs as a snack food. I know vinegar retards aging to a degree with cool temps.

I never refrigerated any. Ate one just now. Getting good

Easy 3 months in the fridge, probably longer but they never last that long. Most I do is 2 dozen at a time, usually only 12 eggs. Its not something I want every day only once in a while.

Dont see em in bars anymore. Used to be every bar had a jar of eggs and another of sausage. They just sat out. Bar owners would add eggs/hot links to the brine several times before buying a new jar ready to go. They don't last long here. Kids and grand kids show up and they disappear. I know the CDC says dont run a toothpick through them and keep them in the fridge, but they also recommend hot water bathing cucumber pickles something gramma never did either. Those pickles boiled to can them get soggy. Done the old way just put in brine they are nice and crunchy. They said get a shot and wear a mask too which I never did or put stock in.

Yes I remember the ones on the bar. I don't know if they need refrigerated, probably not like you say Danny, but I like them cold when I eat them.