Pickled Eggs

[Jarhead]

Alright Mac, ya forced me to go and do my pickled eggs. I am finally gonna get some of that goodness to have with my beer.



This gallon plastic pretzel jar held 2 dozen eggs and a double batch of brine.

My method:
Bring eggs to room temp. Cover with COLD water. Adjust heat to med low to start getting eggs to water temp. About every 5 minutes, raise temp a little, until it come to a boil. (about 30 minutes)
Boil 3 minutes, uncovered, remove from heat, and cover for 10 minutes.
Drain and cover with cold water. Let cool. You may have to change the water once.
Smack both ends of the egg on the counter. Starting with the large end, pinch the shell together to break the membrane. It should then just peel off in big chunks. Practice.

The brine:

1 (15 ounce) can red beets (sliced or whole) NOT pickled.
1/4 cup dark brown sugar
1/2 cup white vinegar
1/2 cup cold water
1/4 C sliced pickled jalapeños or to taste (I added 4 dried ones in addition)
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
12 hard-cooked eggs
1 medium onion, thinly sliced

DIRECTIONS:
1.Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves,onion, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
2.Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
3.Place the hard cooked eggs (with the shells removed) and jalapeños in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating. (Yeah, right!!!) At 2 days the white was about 1/2 colored. (don't ask how I know )

A big "THANK YOU" to Mac.
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[MacEggs]

Wow, that is freakin' awesome, Jarhead!!
I like your method - more than one way to skin a cat, eh?!

A nice elaborate brine you came up with. Hope you like it.

Thank you so much for sharing this!
I'm glad I could be of assistance ...... you did all the work.

[Jarhead]

Recipes are only good if you change them. Right?
Well, I changed it to 3-1/2 days in the pickle.
The onions and beets are top notch with the eggs.
OK, no more hijack. Thanks again Mac.


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[-olllllllo-]

just to throw in my two bits.........never have i eaten a pickled egg, also i have always hated boiled eggs, lol.

but as a chef, the perfect hard boiled egg is done as so....

eggs in pot regardless of from the cooler, or room temp, fresh or a week old does not matter. cover with cold tap water only. bring to a boil, set timer for EXACTLY 9 minutes from the start of hard boil.

set pot in sink run cold water to cool maybe a minute or so. then alter to lukewarmish to coolish water running as you peel. the slow running water will assist in removing the shells almost in halves, once cracked and started.

i may hate em, may never have eaten that pickled one, but this thread has me thinkin on changin my ways. but certainly if you dont want grey yolks, even the slightest line, 9 minutes from the start of boil. and peel in either running water or underwater in the pot.

perfect hardboiled EVERYTIME.

JMH experience talking.

[MacEggs]

Great contribution, -olllllllo-! Thank you!

[GF]

Darn you guys, now I gotta try em.
MacEggs, very informative thread with alot of helpful hints from others, thanks to all.
I'll let you know how it works after I eat all the dam pretzels to get the jar. (thanks Jarhead ).

[MacEggs]

[GF]

MacEggs, I took your advise and zip locked the pretzels.
I was gonna try a dozen but, they looked lonely, so I went and got another dozen. The eggs are relaxing for a while, I'll report back.
Thanks again for the info.
BTW, I tried -oIIIIo- method, worked very well. (sorry it's typed wrong, I can't even figure out the letters)

[-olllllllo-]

[GF]

MacEggs, Thanks.
After 4 days I couldn't resist trying one-ish. They were great. I'm sure they will only be getting better, if I can keep my mitts outta the jar.
Good stuff there, thanks for sharing all the info.

[Jarhead]

George, that was my problem too. They didn't make it to Day 7. And that was almost a whole flat.
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[GF]

[-olllllllo-]

ok, ok, ya'll got me. these things look soo good i gotta try it. lol even though boiled eggs bug me. but i love pickles so here goes nothin eh? had some eggs colored yesterday, had 20 left dogs got 2 so 19 inna jars.

brine blanching some whole garlic and sliced onions.


eggz inna jarz done. 1 tsp pepper added to each quart.


oh my but what is that beside the eggiez???

did some bavarians with garlic, one jap per jar, extra Tbsp of sugar each and half a Tbsp of keen's in the brine pot...


bavarians jarred eh!!


annnd the final lineup. wait n see i guess how this comes out.


you buggers better not get me hooked!!! lmao

darryl

[Jarhead]

Too late now Jeep.
4 jars
What's that song? "Another one bites the dust".
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[MacEggs]

[MacEggs]

Well, I finally cracked open a jar of the hot eggs I did 4 months ago (page 4).

Verdict: Fantastic!

The heat was there, and mouth would get hotter after eating an egg.
And the flavour was awesome, too!

I'm hoping these get even hotter as time goes on.
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Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill

[Que-West]

I have to chime in with my experience. After seeing this thread for the first time around March, I convinced the wife to let me make up some jars.

I made 2 jars of "Steak 'n' Eggs", 2 jars with "Roasted Garlic & Red Pepper" spice, and 2 jars of "Roasted Garlic & Red Pepper" & "5-Pepper" (hot) spice, all commercial brands.

The "Roasted Garlic & Red Pepper" was by far the best, and the 5-Pepper one was pretty good too (it needed more spice added).

The real key to the winning flavor for us was the addition of lightly smoke-roasted bell pepper (red & orange) and fresh clove garlic, using pecan wood. The smoked veggies added a dimension that was fan-freaking-tastic, and was as good to eat as the eggs themselves.

We'll be doing another 6-8 jars this weekend, and will be doing the smoked veggie version with the garlic/pepper spice.

Thank you for getting me in to this, it's been fun, and tasty!

[MacEggs]

[bulldogxray]

I just did two batches one with the montreal seasoning and the other is a batch with old bay and hot bannanna peppers. I will get a couple of pics and let you know how they turned out.

[BigMikeIA]

Okay, my curiosity is peaked, too. Time to give it a shot, I think.
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