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What kind of pickling spice for pickled eggs

Discussion in 'Off Topic Threads' started by BobHoukOregon, Jun 30, 2013.

  1. BobHoukOregon

    BobHoukOregon Member

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    Trying to find a new recipe for pickled eggs
     
  2. W.P.T.

    W.P.T. TS Member

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    Google or Bing it, more than you would want to know all tested, tried and trued ... No need to thank me ... WPT ... (YAC) ...
     
  3. cubancigar2000

    cubancigar2000 Well-Known Member

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    I buy hot peppers in a half gal jar and put the eggs in with them. Grandma put them in some vinegar with cooked beets
     
  4. 635 G

    635 G Well-Known Member

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    Pickled pigs feet dipped in vanilla soft serve ice --nectar of the Gods'---used to drive guys nuts on one sub I was on, when I did that when I was showing the movies.

    Phil Berkowitz
     
  5. 635 G

    635 G Well-Known Member

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    Reminds me of a cartoon when I was a kid--"Polish Gas Chamber" convict strapped in a chair in an air tight room with 40 asses thru the wall & everyone is eating pickled eggs &drinking beer.

    Phil Berkowitz
     
  6. lots of 24's

    lots of 24's Member

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    I make them all the time. I have tried lots of goofy stuff with different recipes. Now days I only put in Habenero peppers. Thats it. Eggs, vinegar, peppers. Mmmmmm, boy do they go good with cold beer!
     
  7. shot410ga

    shot410ga Well-Known Member

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    Never made them. Do you boil and peel them first? Then put them in a jar with peppers and vinegar? How long do they set before consumption?
     
  8. halfmile

    halfmile Well-Known Member

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    Lots of good recipes. Mine is on the web in several versions, regular pickle spice and sugar, boil in vinegar, pour over peeled eggs. They are ready in a day or so. Refrigeration is not necessary but after curing they taste better cold.

    Tip: use older eggs as they are much easier to peel when you boil them.

    HM
     
  9. Brian in Oregon

    Brian in Oregon Well-Known Member

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    Ask Crazy Gene. He's full of gas.
     
  10. kgp912kgp

    kgp912kgp Active Member

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    A good mild red wine vinegar mixed with some good heat peppers (Sweet peppers never turned out bad in a batch either), alil water, salt, set for 2-3 days, and some cold fermented hops to wash em down.
     
  11. OldRemFan

    OldRemFan Member

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    I use the left over juice from Vlasic Kosher dills. A half dozen boiled and peeled eggs is just the right fit in the size jars we buy after the slices are gone.

    If you can leave them alone in the frig for a couple weeks or more, they will be a nice yellow color all the way to the yolk.
     
  12. OldRemFan

    OldRemFan Member

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    Rick:

    I eat a lot of kosher dill. A good beef pastriami with baby swiss on rye bread, add mustard, lettuce and a kosher dill slice, makes a really good sandwich.

    You may have more pickling juice if you give it a try.
     
  13. Ahab

    Ahab Well-Known Member

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    PICKLED EGGS


    Ingredients:


    12 hard-boiled eggs, peeled

    1 large empty sterilized glass jar

    4 cups vinegar

    1 teaspoon salt

    1 small can of pickled beets

    1/3 cup sugar

    1 tablespoon pickling spices

    Directions:

    1 Put the peeled hardboiled eggs and beets in the large jar.

    2 Boil the remaining ingredients together for 5 minutes.

    3 Pour over the eggs in the jar.

    4 Cover; leave on counter overnight.
     
  14. Stl Flyn

    Stl Flyn Well-Known Member

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    They are really good with a dash of Tabaso, with each bite, or a little Horseradish.
     
  15. 22hornet

    22hornet Well-Known Member

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    There is a bar/poolroom on Anaheim Street in Long Beach called Joe Jost's. It's been there since the 1920's. They serve draft Blue Ribbon Beer in big glass schooners so cold it hurts. They also have polish sandwiches and pickled eggs served on a nest of stick pretzels. The perfect bar lunch, although a bit gassy.

    I was raised in central Pennsylvania, so I'm familiar with beet pickled eggs(my Mom's were the best!). Joe's eggs are a bit different, but equally delicious. Here is the recipe...




    Joe Jost's Pickled Eggs


    8 hard-boiled eggs, peeled
    1 (12 ounce) jar yellow chile peppers
    2 tablespoons pickling spice
    1 cup white wine vinegar
    1 1/2 scant cups water
    1 tablespoon sugar
    1 teaspoon turmeric
    2 teaspoons salt

    Mix the ingredients in a clean glass jar, then add the hard boiled eggs. Cover tightly and allow to rest at room temperature for 2 days. Refrigerate after 2 days. Have a beer and enjoy!
     
  16. BobHoukOregon

    BobHoukOregon Member

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    Thank You very much
     
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