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Old 01-28-2007, 05:30 PM   #11
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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.
This is what we do in our house, pickled eggs and picked bologna. just put the eggs in the juice for the ring bologna and it will warm you right up after a cold winter night structure fire or a long meeting night with no dinner.
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Old 01-28-2007, 05:53 PM   #12
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There was a good episode of Good Eats where he did a lot of pickling - not eggs, but other stuff. He brought everything to a boil, I'm sure to release all the flavors. Maybe there's some isomerization going on

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Old 01-28-2007, 06:46 PM   #13
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That sounds aweseome. I may try this.

How do you get that awesome pink color like the ones in the store?

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Old 01-28-2007, 06:54 PM   #14
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Quote:
Originally Posted by SwAMi75
That sounds aweseome. I may try this.

How do you get that awesome pink color like the ones in the store?

Half a cup of pickled beet juice. Thought you had me eh?

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Old 01-28-2007, 07:10 PM   #15
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Quote:
Originally Posted by Chairman Cheyco
Half a cup of pickled beet juice. Thought you had me eh?

Yeah. Good to know, though!
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Old 01-28-2007, 07:12 PM   #16
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Quote:
Originally Posted by SwAMi75
Yeah. Good to know, though!
I've never had those--but I was tempted to take the cheap way out and buy that big ass glass bottle of those pink ones. If anything, buy them just for the bottle!

I can't wait until tomorrow to "sample" one! If they are good, I'm going to buy more eggs and make some more, because I know they'll go fast.
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Old 01-28-2007, 07:34 PM   #17
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For a snack a few minutes ago, I had pickled beets and pickled pike. That reminded me of this- If you can get your hands on pickled beets, eat the beets and then just drop the peeled eggs in the leftover juice. After a couple of days, they're great.

Lorena

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Old 01-28-2007, 07:49 PM   #18
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I make them all the time. The recipe I use is slightly different - just spirit vinegar (no water or salt) boiled for a few minutes with the pickling spices and when cooled pour over the boiled eggs in a sterilized jar. Seal and store in the fridge for 3 weeks before trying.
Pickled chillies are another favorite of mine, we had a thread on them a while back.

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Old 01-28-2007, 09:07 PM   #19
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Might as well toss some pig trotters in there, too!

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Old 01-28-2007, 09:09 PM   #20
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I used to do sake eggs, even simpler. A quart of cheap sake (I would buy the 18L temple boxes), a pint of soy sauce and two dozen hard cooked eggs. Ideally you use quail eggs, but I never found a source in Nevada, so I used the smallest chicken eggs I could find.

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