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Old 01-28-2007, 05:01 PM   #1
Dude
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I need to get going on this now that the bar is finished.

Anyone ever do these? Got a recipe?
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Old 01-28-2007, 05:08 PM   #2
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sorry cheyco posted before i found this link

http://allrecipes.com/Recipe/Quebec-...gs/Detail.aspx
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Old 01-28-2007, 05:09 PM   #3
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12 peeled hard-boiled eggs
1 tbsp salt
2 c white vinegar
1 c water
1 tbsp pickling spices

Boil and cool everything that's not eggs, put the eggs in and let sit for at least 24 hours, Enjoy!

They are really simple and yummy. sometimes I put crushed pepper flakes in them to give them a bit of a kick.
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Old 01-28-2007, 05:11 PM   #4
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Quote:
Originally Posted by Chairman Cheyco
12 peeled hard-boiled eggs
1 tbsp salt
2 c white vinegar
1 c water
1 tbsp pickling spices

Boil and cool everything that's not eggs, put the eggs in and let sit for at least 24 hours, Enjoy!

They are really simple and yummy. sometimes I put crushed pepper flakes in them to give them a bit of a kick.
Cool! that looks awesome bro!

Going out to get the pickle spices now....

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Old 01-28-2007, 06:00 PM   #5
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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.
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Old 01-28-2007, 06:07 PM   #6
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My brother (in all modesty, not the brains of the operation) was telling me at Christmas how he had been dared to drink all of the "juice" from a jar of pickled eggs at a bar. When there was ~$200 on the bar he did it and one of the constraints was that he couldn't throw up for 5 minutes...apparently he went 6.

Just something for you guys to think about at the VAgraNCy fest.

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Old 01-28-2007, 06:08 PM   #7
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Quote:
Originally Posted by Baron von BeeGee

Just something for you guys to think about at the VAgraNCy fest.
Great. Thanks for the ideas.
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Old 01-28-2007, 06:22 PM   #8
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Cheyco...I'm curious...why boil the water/vinegar/spices? To dissolve the salt or does it have some kind of other culinary secret going on there?
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Old 01-28-2007, 06:24 PM   #9
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Quote:
Originally Posted by Dude
Cheyco...I'm curious...why boil the water/vinegar/spices? To dissolve the salt or does it have some kind of other culinary secret going on there?

Beats the heck outta me. I usually bring it to a boil and shut it off right away, just to get the spices hopping and everything married together.
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Old 01-28-2007, 06:28 PM   #10
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Quote:
Originally Posted by Chairman Cheyco
Beats the heck outta me. I usually bring it to a boil and shut it off right away, just to get the spices hopping and everything married together.
Gotcha. Well, these certainly were easy. Just waiting for the spice mixture to cool, then I'm adding the eggs!

Oh, the wonderful aroma!!!!!
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