Making hot pickled eggs please advise.....

[thechickenchick]

Quote:
These are exact answers I would have given

This recipe isn't mine, it is out of the BYC book. I have never used it as I have my own I made up. It calls for crushed red pepper and cayenne for the spice instead of jalapenos. Also mine only sets for 10 days. If you are interested I would be happy to post it too.

 

[arabianequine]

Quote:
These are exact answers I would have given

This recipe isn't mine, it is out of the BYC book. I have never used it as I have my own I made up. It calls for crushed red pepper and cayenne for the spice instead of jalapenos. Also mine only sets for 10 days. If you are interested I would be happy to post it too.

The questions may seem silly but just wanted to make sure there was not a reason for one way or the other. I have not made anything pickled before.

Well I have a lot of extra eggs and seen this pickling business....so I thought I would try to make some the recipe seems pretty easy and fast. My FIL likes hot stuff he use to get those pickled sausages in the big jars in the little stores. So I thought he might enjoy these too. I did mention it too him yeaterday when I was over at his house and he can't tolerate hot stuff like he use to but says he still likes it and can't have it in the evenings is all but I mentioned the four weeks and he was like really they should be nice and marinated then.

Yes I would like that recipe too please.

I will try both and see which he prefers. How long to they stay good for once made?

Thank you to both of you!

 

[thechickenchick]

Oh dear! Your questions were not silly at all. This is the only thing I have ever pickled. I know nothing about canning, although I would love to learn. Here is my recipe. My FIL likes them pretty spicy, but you can adjust these to your taste.

2 dozen eggs (more or less depending on egg size)
4 cups white vinegar
2 tbsp salt
2 cups water
1 tsp black pepper
3 tsp dry mustard
1 tbsp crushed red pepper
2 tsp cayenne
2 small onions sliced thin

Place eggs and onion layered in jars. Any jars will work. I use the same jars over and over. 2 large ( about quart size) and one pint size.

Heat vinegar, water, and spices until boiling. Pour into jars. Place in fridge and wait 10 days. In my experience they last a very long time. I have never had them go bad. I have kept them atleast a couple of months. I made a gallon jar for our family reunion last year!

If you have any questions I would be happy to answer them.

 

[The Chicken People]

Thanks thechickenchick! My DH and I are about to venture into this and I believe I will try a few alterations to that recipe and see what we get! We love jalapenos!

 

[arabianequine]

Can you do this with cut up onion and cucumbers not the spicy part but the other part of the recipe?

 

[thechickenchick]

Quote:
I would think so. That sounds yummy! If you try it, let me know how it turns out.

 

[arabianequine]

Holy smokes you coulda warned me about the smell such toxic gas

.......but yeah I did that jalapeno recipe last night made two jars of hot pickled eggs. You really have to wait 4 weeks? We will see how these go over if not liked I will try the other hot recipe or maybe I'll just try it next time.

I did make 1 jar of cumbers and onions w/garlic. I cold pickled them.....so you don't have to cook everything first.....
I used a whole cucumber and half an onion....I also used straight white vinegar and about third cup of canola oil in my jar....some black pepper and I added a bit of garlic too.

I tasted the juice a while later and it did not seem too strong.

Here is a similar recipe.....

Penny-pincher pickled cucumbers and onions

Preparation time: 10 minutes
Chilling time: 6 hours

1 3/4 cups cold water
1 cup apple cider vinegar
1/4 teaspoon salt
1 large cucumber (about 14 ounces or 10 inches), peeled and sliced
1 small onion (about 4 ounces), thinly sliced and separated into rings

Place water, vinegar, and salt in an airtight container; stir to combine. Add cucumber and onion slices; stir to combine. Cover tightly and chill for at least 6 hours to allow cucumber and onions to pickle. Drain off liquid before serving.

 

[The Chicken People]

Google answered my question!

 

[arabianequine]

Quote:
Sorry I don't know the answer to your question so I could not answer....I hope you got everything resolved. Also sorry to butt in with wanting that recipe.

 

[The Chicken People]

No problem either way. I love it when people butt in! LOL!