I have made them before but the egg just doesn't taste right..
after peeling boiled eggs i place them in a pickle jar containing the left over juice from the pickles that i have just enjoyed eating, if you allow them to soak in this pickle juice for two weeks (no cheating,keep the lid on)you will have tasty pickled eggs my family has done it this way for years
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bobby sissom, I'm in agreement with you on this one. I'm also a little relieved to hear that I'm not the only one in the world doing this. Simply reuse that 32-ounce jar, and brine, from your favorite sour pickles. If you enjoyed that particular type and flavor of sour pickle, then you'll love the pickled eggs made from it. A 32-ounce pickle jar will hold 12 medium-sized eggs, or 11 large eggs, or 10 extra large eggs. Just be sure to dump the original pickle brine, after all the eggs are eaten, as it's now completely exhausted.
Drop 12 eggs into boiling water (This makes them easier to peel) Boil for ten minutes. Meanwhile bring to a boil, 300ml apple juice, 500ml white vinegar, 3 cloves, 3 star anise, 1 stick cinnamon, 1/4 of an onion (including skin) 1tsp salt, 1/4 cup sugar. Do not be tempted to smell this when hot as the vinegar fumes will strip your sinuses (so many times I have been caught out at work when someone asks me if a pan of boiling balsamic vinegar "smells burnt to you"!) When the eggs are cooked, shell under cold running water and transfer to a clean, sterile jar. Cover with the apple/vinegar mix, cap and leave for at least a week in the fridge before eating with a vintage cheddar, crusty bread and homemade chutney.
This recipe sounds really tastey! Is this a recipe handed down from someone or your own concoction? Do they end up tasting like a good regular pickled egg or is it a totally new taste? I will wait for your response before I try it. Thanks.
This is a recipe of my own doing, and I have been using them at work for the best part of five years on and off. They keep for months in the fridge as long as they are well covered with mix
I was going to give a snide remark about eating the hardboiled egg, then the pickle and call it a day. But after reading your recipe I am having second thoughts. I HAVE to try this. It sounds terrific. What a picnic addition!
I do this; Scrub the outside of the red beets as you would a potato. trim off the leafy part. You want to leave about 2 inches in the top on the beet, otherwise they bleed out. After they are soft, like a baked potato, remove the skins, and slice beets. Return them to the water, which is now red. Add 1C vinegar, 1 C sugar, 1 T of cinnamon and a few whole cloves. Bring to a boil and stir to dissolve the sugar. Place your hard boiled eggs in with the beets and allow them to soak. The longer they soak, the better they taste. It may take 4 days to really taste good. To me, it's the cloves and cinnamon that's key! Enjoy!
Find a place where you like the eggs...ask for a 5 gallon bucket of eggs....once your done eating them boil up some eggs an soak them in the left over pickling solution for a couple weeks....
If they didn't taste right, you did it the right way!
Trust me, you really dont want to.
i wouldn't eat it
Hi, The way I pickle eggs is this - I boil the eggs until they are firm in the middle, but no more than this. So 10 minutes at the most for hen's eggs, overcooking leave the yellow dry and surrounded by a dark layer of iron sulphide (I believe). After cooling and shelling the hard-boiled eggs, I put them in a jar and cover with boiling vinegar containing a generous amount of salt, and usually a variety of spices. I'd give them up to a week before eating, the longer they're left the harder they get.Can you expand upon "doesn't taste right"?I may make an instructable L