Pickled Eggs anyone?
- Thread starter Brtraker
- Start date
I raise quail and pickle quail eggs. This recipe would work for regular eggs as well I think.
Ingredients to make 1 quart
4 dozen quail eggs or about 1 dozen regular eggs
3 cups plain white vinegar
4 tsp coarse salt
2-3 tsp cayenne pepper
2 tsp mustard seeds
10-12 whole black peppercorns
8-10 whole allspice
6-7 whole garlic cloves barely mashed to get skin off them.
4 whole cloves
2 bayleaf
3-4 whole hot peppers, I use cayenne and use some that have turned red with some green for color.
How to make them
Put eggs in large pan and cover with water. Bring to a boil and cook around 3 minutes then drain water and put eggs in cold water to stop cooking. When eggs are cool enough to handle peel the shells off them.
In a nonreactive pan put everything else in and bring to a boil. When it comes to a boil, remove from heat and let sit for a couple of hours then put the eggs in a quart mason jar and pour the liquid over them. Work the whole peppers and whole garlic cloves into the jar. I like some of the mustard seeds and peppercorns down in the bottom too.
Wipe the top of the jar with a wet towel and sit the top on then screw down the ring. Put the jar in a hot water bath for about 10 minutes then remove and let cool. This forms a vacuume and seals the jar. Allow to sit for at least a couple of weeks before eating. If the jar doesnt seal put in the refrigerator and eat in about 2 days.
If you dont like them hot leave out the pepper. I have heard some people put in some sugar but I never did.
Ingredients to make 1 quart
4 dozen quail eggs or about 1 dozen regular eggs
3 cups plain white vinegar
4 tsp coarse salt
2-3 tsp cayenne pepper
2 tsp mustard seeds
10-12 whole black peppercorns
8-10 whole allspice
6-7 whole garlic cloves barely mashed to get skin off them.
4 whole cloves
2 bayleaf
3-4 whole hot peppers, I use cayenne and use some that have turned red with some green for color.
How to make them
Put eggs in large pan and cover with water. Bring to a boil and cook around 3 minutes then drain water and put eggs in cold water to stop cooking. When eggs are cool enough to handle peel the shells off them.
In a nonreactive pan put everything else in and bring to a boil. When it comes to a boil, remove from heat and let sit for a couple of hours then put the eggs in a quart mason jar and pour the liquid over them. Work the whole peppers and whole garlic cloves into the jar. I like some of the mustard seeds and peppercorns down in the bottom too.
Wipe the top of the jar with a wet towel and sit the top on then screw down the ring. Put the jar in a hot water bath for about 10 minutes then remove and let cool. This forms a vacuume and seals the jar. Allow to sit for at least a couple of weeks before eating. If the jar doesnt seal put in the refrigerator and eat in about 2 days.
If you dont like them hot leave out the pepper. I have heard some people put in some sugar but I never did.
Here is my recipe but I like Peppy's quail eggs, best I have ever had. This is for regular eggs and makes 1 quart
INGREDIENTS:
12 hard-boiled eggs, peeled
1 can sliced red beets with juice (needs to total 15 oz)
1 small onion sliced thin
2 cups white vinegar
1 cup water
2 tbsp salt (kosher)
2 tbsp sugar
DIRECTIONS:
Drain liquid off beets and put beet juice, vinegar, water, salt and sugar in a non-reactive pan and bring to a boil. Remove from heat and let cool. Put eggs and sliced onion in a quart jar. Pour the cooled liquid into the jar and seal. Let sit refrigerated for 1 week, 2 is better before eating.
I use the beets in something else the juice is just to color the eggs.
You can also put cloves of garlic and/or hot peppers in the jar with the eggs.
INGREDIENTS:
12 hard-boiled eggs, peeled
1 can sliced red beets with juice (needs to total 15 oz)
1 small onion sliced thin
2 cups white vinegar
1 cup water
2 tbsp salt (kosher)
2 tbsp sugar
DIRECTIONS:
Drain liquid off beets and put beet juice, vinegar, water, salt and sugar in a non-reactive pan and bring to a boil. Remove from heat and let cool. Put eggs and sliced onion in a quart jar. Pour the cooled liquid into the jar and seal. Let sit refrigerated for 1 week, 2 is better before eating.
I use the beets in something else the juice is just to color the eggs.
You can also put cloves of garlic and/or hot peppers in the jar with the eggs.
Thanks guys,
I am making a gallon so I had to do some ciphering. Could not cipher too well so I made a WAG on what I put in. I stuck with bamapeppy's recipe except I could not find any mustard seeds so I threw in a couple pinches of celery seed. I also added about eight cerrano peppers for a little kick.
BTW, mama aint too happy with me right now, I wonder why. :biggrin:
I am making a gallon so I had to do some ciphering. Could not cipher too well so I made a WAG on what I put in. I stuck with bamapeppy's recipe except I could not find any mustard seeds so I threw in a couple pinches of celery seed. I also added about eight cerrano peppers for a little kick.
BTW, mama aint too happy with me right now, I wonder why. :biggrin:
Peppy's eggs are fantastic. He sold them too cheap too 
I really miss those eggs, his homemade sausages and stuffed quail. And he makes the best rabbit stew this side of the Sabine River.
Celery seed and mustard seed is a different taste. The mustard seed gives some bite but so does the peppers and garlic. If you like the purple color the beet juice is the best I have come across.
Years ago I remember Peppy coming into the Neighborhood Bar with a gallon jar of pickled eggs, a big pan of fresh made hogshead cheese and a box of saltine crackers under his arm. Talk about some happy drinkers. That was the best hogshead cheese I ever had too. He made it using pork shoulders I think not pigs heads. Peppy needs to send me a care package.
I really miss those eggs, his homemade sausages and stuffed quail. And he makes the best rabbit stew this side of the Sabine River. Celery seed and mustard seed is a different taste. The mustard seed gives some bite but so does the peppers and garlic. If you like the purple color the beet juice is the best I have come across.
Years ago I remember Peppy coming into the Neighborhood Bar with a gallon jar of pickled eggs, a big pan of fresh made hogshead cheese and a box of saltine crackers under his arm. Talk about some happy drinkers. That was the best hogshead cheese I ever had too. He made it using pork shoulders I think not pigs heads. Peppy needs to send me a care package.
I noticed a jar sof pickled eggs in Walmart the other day. Looked like about 20 eggs or so for $6.98 I believe it was. Nice profit margin there.
And while he's sending you one he can send me one of these also. Man that sounds good with a cold beer to go with it. I could make a supper off of this.bayoutider said:Years ago I remember Peppy coming into the Neighborhood Bar with a gallon jar of pickled eggs, a big pan of fresh made hogshead cheese and a box of saltine crackers under his arm. Talk about some happy drinkers. That was the best hogshead cheese I ever had too. He made it using pork shoulders I think not pigs heads. Peppy needs to send me a care package.
I've got some homemade pickled eggs in the frig now. I haven't tried the picked beet recipe but bet it would be good. Also you can put pickling spices in with the eggs, I didn't have any so I left it out the last time. Wonder what they use to make the eggs look pink, I've seen some that has a pink tint to them.
Here is a good site for recipes if you don't already have it. www.copykat.com
Last edited:
Beet juice is the only thing I have used to color eggs unless it's Easter.CnW said:
Maybe another type of beet, less beet juice, food coloring?
A little help on the coloring. Use food coloring in the pickling solution. I should have added that both the eggs and pickling solution should be cold when you combine them in the jars or the eggs will turn tough. Some of the people who use beets leave the beets in the jar.
I get $10 a quart for my quail eggs when I make them. Its a nice round number and I dont have to make a lot of change.
Bayou, I am making head cheese again soon, maybe next week if they put pork on sale at the store.
I get $10 a quart for my quail eggs when I make them. Its a nice round number and I dont have to make a lot of change.
Bayou, I am making head cheese again soon, maybe next week if they put pork on sale at the store.
What about just eggs vinegar and jalapenos? Is there anything necessary that isn't clear to the naked eye?
There is a new interest in pickled eggs to putting this back at the top of the forum. Read all the posts to learn what everyone actually did and any revisions. I might try a jar of square pickled eggs in the near future.
I've made several batches lately and gave a few away for Christmas. People seem to like them. They are similar to Peppy's
1 Dozen Large Eggs
1-1/4 Cup White vinegar
1/2 Cup Water
1/2 Medium onion sliced into rings. Add more if you like
3 Cloves garlic, lightly crushed. Add more if you like
1 Tablespoon Crushed red pepper flakes
1 Tablespoon Coarse salt (Kosher)
1-1/2 Tablespoon Pickling spice
1 Teaspoon Mustard seed
2 Bay leaf
10 Whole black peppercorn
1 Teaspoon Sugar (optional)
2-3 Hot chili or jalapeño peppers (optional)
1 Quart jar with a good lid
For Easy Peel Eggs:
Place eggs in pan and cover with cold water by 2”. Turn heat to medium high. Add about ¼-cup vinegar and 1-tablespoon salt to the water (this is NOT the salt & vinegar from the above list). Bring to rolling boil. Allow eggs to boil for 3or 4 minutes. Turn off heat and cover pan with a tight fitting lid. Allow eggs to remain in hot water for 15-minutes. Pour off hot water and immediately cover eggs by 2” with cold water. Add 3-4 cups of ice-cubes to the water. Allow eggs to remain in cold-water bath for at least 10-minutes. Add more ice if needed
While eggs are cooling:
Add all ingredients (except eggs) on the list to a non-reactive pan and bring to a roiling boil for 2-3 minutes. Reduce heat, cover, and allow ingredients to simmer for 10-15 minutes.
While ingredients simmer:
Peel eggs by carefully cracking around the circumference and then lightly on each end. Peel from the middle out.
Sterilize jar and lid in boiling water. Set the jar in the bottom of sink so you won’t make a mess while filling.
Using a spoon, carefully drop three eggs into jar. Add some of the hot liquid along with some of the solid ingredients. Add three more eggs and some more liquid. Continue until jar is full. Work as much of the solid stuff between the eggs as possible. Completely fill jar and tightly seal with lid. Allow jar of eggs to remain at room temp until cool and then place in fridge for at least one week…but two is better.
Eat, drink beer, and enjoy!
1 Dozen Large Eggs
1-1/4 Cup White vinegar
1/2 Cup Water
1/2 Medium onion sliced into rings. Add more if you like
3 Cloves garlic, lightly crushed. Add more if you like
1 Tablespoon Crushed red pepper flakes
1 Tablespoon Coarse salt (Kosher)
1-1/2 Tablespoon Pickling spice
1 Teaspoon Mustard seed
2 Bay leaf
10 Whole black peppercorn
1 Teaspoon Sugar (optional)
2-3 Hot chili or jalapeño peppers (optional)
1 Quart jar with a good lid
For Easy Peel Eggs:
Place eggs in pan and cover with cold water by 2”. Turn heat to medium high. Add about ¼-cup vinegar and 1-tablespoon salt to the water (this is NOT the salt & vinegar from the above list). Bring to rolling boil. Allow eggs to boil for 3or 4 minutes. Turn off heat and cover pan with a tight fitting lid. Allow eggs to remain in hot water for 15-minutes. Pour off hot water and immediately cover eggs by 2” with cold water. Add 3-4 cups of ice-cubes to the water. Allow eggs to remain in cold-water bath for at least 10-minutes. Add more ice if needed
While eggs are cooling:
Add all ingredients (except eggs) on the list to a non-reactive pan and bring to a roiling boil for 2-3 minutes. Reduce heat, cover, and allow ingredients to simmer for 10-15 minutes.
While ingredients simmer:
Peel eggs by carefully cracking around the circumference and then lightly on each end. Peel from the middle out.
Sterilize jar and lid in boiling water. Set the jar in the bottom of sink so you won’t make a mess while filling.
Using a spoon, carefully drop three eggs into jar. Add some of the hot liquid along with some of the solid ingredients. Add three more eggs and some more liquid. Continue until jar is full. Work as much of the solid stuff between the eggs as possible. Completely fill jar and tightly seal with lid. Allow jar of eggs to remain at room temp until cool and then place in fridge for at least one week…but two is better.
Eat, drink beer, and enjoy!
I just dug around and found a couple of big gallon glass jars empty in the pantry which make me want to make a batch of pickled eggs and pickled sausages.
Just bumping this to the top. I'm going to try some of these recipes, I really like pickled eggs. Can't wait to try 'em.
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