Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by darkmatter, Jun 13, 2010.

  1. darkmatter

    darkmatter Songster

    Jul 10, 2009

    Guess I'll be sleeping on the couch tonight!

    We like the "Growing and Canning your Own Food" by Jackie Clay which we ordered from the Backwoods Home magazine. The standard canning books like Ball's Blue Book doesn't include recipes for pickled eggs. Now we did add garlic and Habanero peppers to the pickling spices. We were getting more than 18 eggs a day and the Missus quilt club members could only buy so many. So these are pickled for the lean times, or when I start getting a hankering for them--- a Jar of these and a sixpack guarantees me a datenight with the couch---but I can't resist.
  2. Imp

    Imp All things share the same breath- Chief Seattle


    Could you really eat an entire jar? [​IMG] Oh Yeah, after the 6-pack. [​IMG]

    I have never eaten a pickled egg. Honestly they sound a little [​IMG]

    What do they taste like? Anything like cucumber pickles? Sweet or Dill?

    Imp- I'd like to try one. maybe just once. [​IMG]
  3. darkmatter

    darkmatter Songster

    Jul 10, 2009
    I've had several requests for how I pickle the eggs/recipe.

    The Pickled recipe from Jackie Clay's book is a standard pickle recipe:
    18 whole hardboiled peeled eggs
    1 1/2 quarts white vinegar
    2 tsp salt
    1 tbsp whole allspice
    1 tbsp mixed pickling spices
    Mix vinegar and spices in large pot and bring to a boil. Pack whole peeled hardboiled eggs into hot sterilized wide mouthed jar, leaving 1/2 headspace. Ladle boiling pickling solution over eggs, leaving 1/2 inch of headspace. Remove air bubbles. Wipe rim of jar clean: place hot, previously simmered lid on jar, screw down ring firmly. Process for 25 minutes in a boiling water bath canner.

    I modify the recipe by adding garlic and Habanero hot pepper to the jar to kick it up. I can quart jars and usually get about a dozen eggs in each jar. It takes about a cup of the pickling juice to cover the eggs. I like to let the jars steep for a few weeks before sampling. (keep in fridge after opening). The Canner will hold 7 jars at a time, so we'll can after getting 10 extra dozen or so eggs. ---- easy to do when the egg laying peaks at 18 to 24 eggs a day------
  4. Break an Egg

    Break an Egg Songster

    Mar 17, 2008
    San Antonio
    I love pickled eggs, yours sound yummy.

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