Pickled eggs--recipe? - Page 12

**Reverend JC** · 02-06-2009, 03:02 PM

Why have I never had these before!?

I just finished my first dozen last night and man they are soooo goooooood.

Can I reuse the pickling juice or do i have to remake it? Im going to make 2 dozen this time.

flyweed · 02-06-2009, 05:24 PM

Wow..can't believe you guys who've never had pickled eggs. Maybe I'm just lucky (or unlucky for some points of view) to live in Wisconsin. It seems every bar has them, and usually other pickled favorites.

We pickled alot of things..I'll have to post the recipes:
we do:
1. Eggs
2. Fish (usually northern pike)
3. polish sausage
4. Chicken and turkey gizzards (very very good)
5. green bean (called dilly beans)

If you like pickled eggs you guys have GOT to try pickled gizzards. They are chewy like the egg, but with no dry yoke inside..and they really soak up the flavor. Also Dilly Beans are pickled, and we add one hot chilly pepper to the jar..this gives the beans a nice pickled flavor with some nice heat to follow. VERY GOOD. All great for eating with some cold beer.

I can post the recipe for the dilly beans and gizzards if anyone is interested.

Dan

zoebisch01 · 02-06-2009, 05:35 PM

Quote:

Originally Posted by flyweed

5. green bean (called dilly beans)

mmm dillies

zoebisch01 · 02-06-2009, 05:35 PM

I made some pickled duck eggs a while back, I prefer them over the chicken eggs.

CATFISHER74 · 02-06-2009, 05:38 PM

Quote:

Originally Posted by 2nd Street Brewery

We used to cheat down at the firehouse. We would take one of those big jars of pickles and save the juice after it was empty. Dump in the hardboiled eggs and let age. A few beers, a few eggs and time to fumigate the house.

I like mine spicy, but the kids love them this way even the one 17 month old.
I let them soak for a week or more before eating.
I forgot i add a small onion for the smaller jars that fit 6 eggs.

CATFISHER74 · 02-06-2009, 05:45 PM

Quail eggs
If you can get quail eggs these are great.

zoebisch01 · 02-06-2009, 05:51 PM

Oh that reminds me, if the eggs are fresh let them sit for a week because they'll be harder to peel. Also when you bring them off the boil (remember 10 minutes is your friend, unless using larger eggs like Duck then go a minute longer) shock them in ice water to both arrest the cooking process and to contract the white away from the shell.

CATFISHER74 · 02-06-2009, 05:54 PM

Cant believe now one mentioned pickled okra.

flyweed · 02-06-2009, 06:57 PM

zoebisch,

MMMMMMMMM....that picture looks Yummy!!!

zoebisch01 · 02-06-2009, 07:33 PM

Quote:

Originally Posted by flyweed

zoebisch,

MMMMMMMMM....that picture looks Yummy!!!

Hey thx fly. The tomatoes were lacto-fermented (something of my own design). The Oyster mushrooms were from my mountain. The pickles and dillies we grew (well all the ingredients anyway, save the salt and vinegar and a few of the spices). The olives were from the store though.