Pickled eggs

[SalsaDog]

Mmmmm...pickled eggs with my beer! On a side note with eggs, I don't refrig my eggs and don't worry about keeping them for 2 weeks that way. Haven't had a problem in 6+ years of doing that. Back to pickled eggs...Mmmmmm!

Us too, my wife is British. Europeans leave eggs, butter and anything with high sugar like jams and jellies out to. IMO,
older cultures just have more common sense.

As for pickled eggs, they are tasty. But I can't eat them if anyone is going to be nearby. I will leave it at that.

 

[ArtW]

for the folks not refrigerating non pickled eggs, are we talking grocery store eggs? I know a lot of folks don't refrigerate yard eggs, but thought I read somewhere that's no so cool with grocery store eggs
Grandpa camper, I'm diabetic, too, but those grain heavy meals you posted would not work with me keeping my sugar in check, rice spikes me like a mother

 

[wagoneer]

Old friend of mine pickled bear meat 1 bear a year .

 

[ArtW]

A whole bear? that's a lot of jars

 

[Ballenxj]

A whole bear? that's a lot of jars

Or very big ones.

 

[highdesertranger]

I don't refrigerate store bought eggs. but I try to use them within two weeks. I always give them the float test. highdesertranger

 

[caretaker]

the place i get my gallon jar of pickled eggs is gordons restaurant supply, can't remember the price. but i am pretty sure it was less then $15.00. they also have the best prices on frozen foods, less than half price of  the winn dixie. and huge pork loins 5lbs for about $12.00/$14.00.

 

[CautionToTheWind]

Raised on pickled everything; pigs feet, eggs, beets, fish... I make homemade kombucha (the right way), fermented veggies and kimchi.

 

[caretaker]

pickeled beets, eggs, feet, warm beer. STAND BACK SHEES GONNA BLOW

 

[becida]

the place i get my gallon jar of pickled eggs is gordons restaurant supply, can't remember the price. but i am pretty sure it was less then $15.00. they also have the best prices on frozen foods, less than half price of  the winn dixie. and huge pork loins 5lbs for about $12.00/$14.00.

I haven't seen a Gordon's since I left Traverse City Michigan back in '97... 

One more page to read (page 4) & see if anyone gave directions on how to pickle eggs... Eggs are like 60 cents for a dozen here these days.

 

[abnorm]

Rob...........I pickle my own eggs....(and peppers).....I follow a "loose" recipe for pickling depending on available ingredients..........YMMV

For the eggs I generally use "beet" juice for color (drain canned beets and reserve the juice)........and thin sliced (sweet) onion and whole cloves of garlic for flavor........any vinegar can be used but each affects the taste differently.....


Add onions and garlic to the Clean mason jar(s)........fill with your peeled hard-boiled eggs.........add a bit of salt (pickling/Kosher or table) and a little sugar...........

For the pickling juice I'll start with the beet juice in a small pan and add enough vinegar to slightly overfill the jars (that's only about half the total volume of all the jars)

Bring the mixed juice to a rolling boil.................Place the filled jars and lids and rings into a clean dishpan.........Pour the hot vinegar mixture into the jars and allow the excess juice to overflow and heat the lids and rings.........immediately cover the jars with lids and rings.........Shake to dissolve salt/sugar......allow to cool

I usually refrigerate the jars 

doug

 

[becida]

Thank you!

 

[sushidog]

The EPA doesn't care about pickled eggs and cheap beer.

They sure care about all the methane they produce though. 

You'll need to put up a sign - "No smoking within 20 ft." 

Chip

 

[CityWoman]

I've never had pickled eggs, but I love pickles.  After I finish a jar, I save the pickle juice and then just cut up veggies, like carrots, string beans, or peppers, and stick 'em in the jar.  They are actually just marinating, not like pickling from scratch - but after chilling for several hours or overnight, they will stay good for almost a week, and are great on top of salads.

Easy marinade:
1/2 cup olive or salad oil
1/2 cup lemon juice or vinegar
1 clove garlic, minced
2 tbsp sea salt
1/2 tsp dried basil*
1/2 tsp oregano*

Combine above ingredients, adjusting seasoning to your taste.  Yields 1 cup of marinade.  In a glass or ceramic container**, add 2 to 3 cups of cut-up veggies or beans (such as beets, broccoli florets, cabbage, cauliflower florets, carrots, celery, cucumber, mushroom, onions, bell peppers, sugar snap peas, sprouts, summer squash/zucchini, tomato, kidney beans, garbanzos/chick peas, or soybeans) and cover with the marinade. 

Chill several hours or overnight, turning every so often with a wooden spoon.  Use approx. 1/2 cup of veggies at a time, on salads, as a side dish, or mixed with other foods you like.  Marinated veggies will last up to about 4 or 5 days.  The marinade can be used again for about a week, but bits of veggies will start to spoil after that.

*Or substitute other herbs you prefer, such as dill and parsley, or tarragon.
**Glass or ceramic is preferred because metal containers may adversely react with the acidity of the marinade, and plastic will tend to hold in odors even after washing.

I got the above recipe from a 1978 book my mother gave me when I turned 18 and was getting ready to move out to be on my own,  called The Return to Natural Foods Cookery by Kathleen LaCore.   It's stained, beat-up, and falling apart, but I still use it for it's simple recipes and great tips. I reuse jarred pickle juice when I'm too lazy to make a marinade.

Re the pickled eggs, do they pickle the whole egg? is it boiled first? Methinks they would not be so gassy if a hole was poked in one end before boiling.

 

[abnorm]

Hard boiled ...............shelled.............pickled doug

 

[becida]

Hard boiled ...............shelled.............pickled               doug

Yep, there is a recipe in the thread.

 

[Dave06]

for the folks not refrigerating non pickled eggs, are we talking grocery store eggs? I know a lot of folks don't refrigerate yard eggs, but thought I read somewhere that's no so cool with grocery store eggs
Grandpa camper, I'm diabetic, too, but those grain heavy meals you posted would not work with me keeping my sugar in check, rice spikes me like a mother

Yup, there's a natural protective coating on eggs, and the first thing industrial operations do is wash it off. Yard eggs will usually last longer unrefrigerated than store bought.
My first post here, hi y'all!

 

[highdesertranger]

I don't refrigerate the store bought eggs. but I always do the water test. highdesertranger

 

[Ballenxj]

Yup, there's a natural protective coating on eggs, and the first thing industrial operations do is wash it off. Yard eggs will usually last longer unrefrigerated than store bought.
My first post here, hi y'all!

Hi Dave, you are correct. An egg has a natural coating that prevents it from going bad for much longer. Once that has been washed, it really should be refrigerated.
PS, Welcome to the Forum.
As HDR said, doing the float test is also a good idea.
Now back to Pickled Eggs, I still haven't bought a jar of them yet, but still plan on it.

 

[Dave06]

Hi Dave, you are correct. An egg has a natural coating that prevents it from going bad for much longer. Once that has been washed, it really should be refrigerated.
PS, Welcome to the Forum.
As HDR said, doing the float test is also a good idea.
Now back to Pickled Eggs, I still haven't bought a jar of them yet, but still plan on it.

Thanks, Ballenxj!