I've made pickled eggs a few times using a basic recip of 1 part vinigar, 1 part water, maybe 1/2 part sugar, and some spices / herbs. Put 'em in the fridge for a week or two and enjoy. They are fine, but taste awfully vinigarry (sp?).
Recently, I made some Kosher Dills. Basically salt to water ratio of 1cup salt to 1gal water, and some spices / herbs. Put 'em in the cupboard for a week or so, occassionlly skimming the goo, then into the fridge. They were great.
Can I use the salt / water technique on my pickled eggs, or will I just wind up killing all my friends with poison eggs?
If you enjoy purple pickled eggs, do this: Hard cook and peel your eggs, keeping the eggs warm. Empty a can or two of canned beets (not pickled), saving both the juice and the beets. To the beet juice add an equal amount of vinegar, about 6 packets of sugar substitute (you know -- either the pink or blue packets) for each regular can size of beets, a stick of cinnamon, and a few cloves. Heat the juice mixture to simmer. Put the eggs into a glass bowl or jar, add the beets if you like pickled beets, and pour the juice mixture over it all. Cover and store in the refrigerator. Delicious!
I've made pickled eggs a few times using a basic recip of 1 part vinigar, 1 part water, maybe 1/2 part sugar, and some spices / herbs. Put 'em in the fridge for a week or two and enjoy. They are fine, but taste awfully vinigarry (sp?).
Recently, I made some Kosher Dills. Basically salt to water ratio of 1cup salt to 1gal water, and some spices / herbs. Put 'em in the cupboard for a week or so, occassionlly skimming the goo, then into the fridge. They were great.
Can I use the salt / water technique on my pickled eggs, or will I just wind up killing all my friends with poison eggs?
thanks,
Why do you put sugar in a brine for pickled eggs anyway? The cucumber pickles are fermenting; probably not a good idea for the eggs.
Normally we pickle eggs in the juice from commercial garlic dill pickles. The salt and vinegar are balanced and there isn't any sugar in the brine.
Try using cider vinegar instead of white vinegar, skip the sugar and add salt instead.
On Wed, 25 May 2005 17:04:16 -0600, Arri London <[email hidden]>
Quoted message said:
Normally we pickle eggs in the juice from commercial garlic dill pickles. The salt and vinegar are balanced and there isn't any sugar in the brine.
do you heat the brine? how long to pickle, and how long do they last?
your pal, blake
Yes we boil the brine (while washing out the jar) and adjust the salt and vinegar if needed. The hardboiled eggs are shelled and wiped dry and put into the hot jar. The brine is poured in and the contents stirred to remove air pockets. Clap on the screwtop loosely until the brine has cooled; then tighten and put into the fridge. About the longest we've ever gone without eating the eggs is one week. Longer would probably be better LOL; some recipes specify up to six weeks. In theory, a truly well-pickled egg should last for weeks at the minimum in the fridge. But they are so easy to make, no need to keep them around that long.
I've made pickled eggs a few times using a basic recip of 1 part vinigar, 1 part water, maybe 1/2 part sugar, and some spices / herbs. Put 'em in the fridge for a week or two and enjoy. They are fine, but taste awfully vinigarry (sp?).
Recently, I made some Kosher Dills. Basically salt to water ratio of 1cup salt to 1gal water, and some spices / herbs. Put 'em in the cupboard for a week or so, occassionlly skimming the goo, then into the fridge. They were great.
Can I use the salt / water technique on my pickled eggs, or will I just wind up killing all my friends with poison eggs?
thanks,
Why do you put sugar in a brine for pickled eggs anyway? The cucumber pickles are fermenting; probably not a good idea for the eggs.
Normally we pickle eggs in the juice from commercial garlic dill pickles. The salt and vinegar are balanced and there isn't any sugar in the brine.
Try using cider vinegar instead of white vinegar, skip the sugar and add salt instead.
I put the sugar in to cut the taste of the vinegar.
Reading your reply made me think of what probably should have been obvious. The reason they taste too vinegary is that there is too much vinegar 🙂
I just made a batch with 2qt water, 1/3c salt, 1/3c vinegar, plus the regular array of spices and such...I'll report back on how they come out.
I've made pickled eggs a few times using a basic recip of 1 part vinigar, 1 part water, maybe 1/2 part sugar, and some spices / herbs. Put 'em in the fridge for a week or two and enjoy. They are fine, but taste awfully vinigarry (sp?).
Recently, I made some Kosher Dills. Basically salt to water ratio of 1cup salt to 1gal water, and some spices / herbs. Put 'em in the cupboard for a week or so, occassionlly skimming the goo, then into the fridge. They were great.
Can I use the salt / water technique on my pickled eggs, or will I just wind up killing all my friends with poison eggs?
thanks,
Why do you put sugar in a brine for pickled eggs anyway? The cucumber pickles are fermenting; probably not a good idea for the eggs.
Normally we pickle eggs in the juice from commercial garlic dill pickles. The salt and vinegar are balanced and there isn't any sugar in the brine.
Try using cider vinegar instead of white vinegar, skip the sugar and add salt instead.
I put the sugar in to cut the taste of the vinegar.
Leave out the sugar.
Quoted message said:
Reading your reply made me think of what probably should have been obvious. The reason they taste too vinegary is that there is too much vinegar 🙂
Mostly I use more vinegar than you do. Try a milder vinegar. If there isn't enough vinegar, the eggs won't be properly pickled.
Quoted message said:
I just made a batch with 2qt water, 1/3c salt, 1/3c vinegar, plus the regular array of spices and such...I'll report back on how they come out.
b.
Good luck. Note that those won't keep as long as real pickled eggs.
