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Post by Deleted on Aug 16, 2020 13:58:54 GMT -6
I have pickled eggs over the years and would love to hear some recipes for sealing in a water bath to seal lids for later use etc... Please share your tried and true methods for storing these excellent appetizers! I would love to hear from you, to learn ideas, and try again too!
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Post by DirtDiva Admin on Aug 17, 2020 10:31:12 GMT -6
Spicy Pickled Eggs
2 c vinegar 1/2 c water 1/2 c sugar 1 t salt 1 t pickling spice 1 T red pepper flakes 1 garli clove per jar 1 cinnamon Stick 2-3 habanero, cut into slices 2-3 jalapeno, cut into slices 1/2 red pepper, cut into strips 1 pint jar whole beets, including liquid 1 onion sliced
Combine all in a pot and bring to a boil. Simmer for at least 10-15 minutes. Stir occasionally. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace alternating three eggs then onion/pepper/beet mixture and so on. Depending on egg size, I get 5-6 eggs per pint and 10-12 per quart. Drop in 1 - 2 garlic cloves per jar. Ladle pickling juice leaving ½ in headspace but make sure all the eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Let sit for 3 weeks before eating.
I normally triple this recipe and boil up 4 dozen eggs at a time. I would not recommend using eggs that have been cracked after boiling and peeling.
Your Doc would really go ballistic on these cause there is no government approved method of canning eggs. This is just how I do it.
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Post by Deleted on Aug 17, 2020 16:14:51 GMT -6
Thank you Dirt Diva, love this and ate them sealed this way all my life, I am still enjoying them every opportunity! I have never had a recipe with this many spices or made them exactly like this although my next batch will be with the recipe shared! Sounds divine!
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Post by handmaid on Aug 17, 2020 22:59:27 GMT -6
Spicy Pickled Eggs 2 c vinegar 1/2 c water 1/2 c sugar 1 t salt 1 t pickling spice 1 T red pepper flakes 1 garli clove per jar 1 cinnamon Stick 2-3 habanero, cut into slices 2-3 jalapeno, cut into slices 1/2 red pepper, cut into strips 1 pint jar whole beets, including liquid 1 onion sliced Combine all in a pot and bring to a boil. Simmer for at least 10-15 minutes. Stir occasionally. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace alternating three eggs then onion/pepper/beet mixture and so on. Depending on egg size, I get 5-6 eggs per pint and 10-12 per quart. Drop in 1 - 2 garlic cloves per jar. Ladle pickling juice leaving ½ in headspace but make sure all the eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Let sit for 3 weeks before eating. I normally triple this recipe and boil up 4 dozen eggs at a time. I would not recommend using eggs that have been cracked after boiling and peeling. Your Doc would really go ballistic on these cause there is no government approved method of canning eggs. This is just how I do it. You rebel, you! 😎
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Post by DirtDiva Admin on Aug 18, 2020 2:50:16 GMT -6
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Post by Deleted on Nov 13, 2020 15:08:05 GMT -6
Spicy Pickled Eggs 2 c vinegar 1/2 c water 1/2 c sugar 1 t salt 1 t pickling spice 1 T red pepper flakes 1 garli clove per jar 1 cinnamon Stick 2-3 habanero, cut into slices 2-3 jalapeno, cut into slices 1/2 red pepper, cut into strips 1 pint jar whole beets, including liquid 1 onion sliced Combine all in a pot and bring to a boil. Simmer for at least 10-15 minutes. Stir occasionally. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace alternating three eggs then onion/pepper/beet mixture and so on. Depending on egg size, I get 5-6 eggs per pint and 10-12 per quart. Drop in 1 - 2 garlic cloves per jar. Ladle pickling juice leaving ½ in headspace but make sure all the eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Let sit for 3 weeks before eating. I normally triple this recipe and boil up 4 dozen eggs at a time. I would not recommend using eggs that have been cracked after boiling and peeling. Your Doc would really go ballistic on these cause there is no government approved method of canning eggs. This is just how I do it.
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Post by Deleted on Nov 13, 2020 15:14:58 GMT -6
Just opened the pickled eggs from the recipe below. I added trinidad scorpion peppers, jalapeno and red peppers, due to I had no habaneros. Prompts, DD, they have some heat, but not hot! I am placing the 1/2 gallon jar in the refrigerator after opening. Best recipe I have ever tried for pickled eggs. Thank you DD for sharing this recipe.
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