Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 >I tried the pickled eggs with some really tart KT. > > 3 weeks and it's magnificent. Sounds great. >I was careful to age the free range organic eggs for a week before cooking >them and they came out of the shell easily for the pickling. Also important to easy shelling is when they finished, run a bunch of cold water over them to cool quickly. Makes a huge difference. Also suggested to put some salt in the boiling water to harden the shells which helps. -- ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 Hi Rusty. Did you pickle the cooked eggs at room temperature or in the fridge ? Do I have to add salt to the tart k-tea ? Can I add some garlic or ginger? Thanks, Isis > I tried the pickled eggs with some really tart KT. > > 3 weeks and it's magnificent. > > I was careful to age the free range organic eggs for a week before cooking > them and they came out of the shell easily for the pickling. > But someone had asked about pickling raw eggs in the shell and I haven't > seen any replies. > Has anyone done this or have any info on it. > I don't want to try stuff that isn't food safe. > Thanks. > rusty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 >Did you pickle the cooked eggs at room temperature or in the fridge. Room temp. >Do I have to add salt to the tart k-tea ? I didn't. >Can I add some garlic or ginger? I added both. rusty Re: pickled eggs Hi Rusty. Did you pickle the cooked eggs at room temperature or in the fridge ? Do I have to add salt to the tart k-tea ? Can I add some garlic or ginger? Thanks, Isis > I tried the pickled eggs with some really tart KT. > > 3 weeks and it's magnificent. > > I was careful to age the free range organic eggs for a week before cooking > them and they came out of the shell easily for the pickling. > But someone had asked about pickling raw eggs in the shell and I haven't > seen any replies. > Has anyone done this or have any info on it. > I don't want to try stuff that isn't food safe. > Thanks. > rusty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2005 Report Share Posted September 8, 2005 You know there is a recipe for putting eggs in lemon juice for a super calcium supplement type drink. I'm wondering if putting eggs in KT gives the same calcium delivery. Anybody? Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2008 Report Share Posted March 28, 2008 I'd like to make pickled eggs and am wondering about making it with raw apple cider vinegar. All the recipes I see use white vinegar and they call for boiling it with spices or herbs. Does it matter if you use ACV and the spices and don't boil them? Do you need to let the eggs set longer this way? Thanks from Sheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 I make pickled eggs with apple cider vinegar.( Use ACV in all recipes as will not use white vinegar.) Did not boil spices in the vinegar though there are recipes that do it that way. We refrigerated the eggs for a couple weeks before we started eating them tho in years passed kids dived in about immediately....they were big on very hot spicy pickled eggs. Back in years gone by the preferred brine was from the gallon jar of pickled sausage after the sausage was gone. They would pop in half dozen hot peppers to that with couple dozen hard boiled eggs. Some people use the brine from pickles and or hot peppers they have saved for pickled eggs. However, never know about some brines as some white vinegars are coal tar products. Though not sure, if the label doesn't say distilled vinegar I do not buy it. I have written some companies asking about their vinegar in their products. If they do not reply I assume it is not true vinegar. Learning about processed food has open the door for us to make our own mayonnaise, salad dressings, ketchup, mustard, pickles, hot peppers etc. Ketchup is about the only thing that takes time to make as it is boiling/simmering the tomato sauce to the right consistency. After you get the hang of making your own you will not go back to grocery store varieties. darjay southern Oklahoma > > I'd like to make pickled eggs and am wondering about making it with raw apple cider > vinegar. All the recipes I see use white vinegar and they call for boiling it with spices or > herbs. Does it matter if you use ACV and the spices and don't boil them? Do you need to > let the eggs set longer this way? > > Thanks from Sheryl > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 I've made them with plain vinegar. Actually you can put about anything in vinegar and it will pickle! Easy way to save stuff. They do it with things like raw meat and fish. Pickled oysters were big in the old days, according to the Martha Washington cookbook. However, your pickled eggs will be yummier if you use a recipe. Most pickled eggs are made with a mix of vinegar, salt, water, and spices. Plain vinegar is pretty strong! The best pickled eggs I've had used leftover pickle juice from a bar. One of our neighbors made them when I was a kid. He spent a lot of time in bars, and would bring home these huge pickle jars half full of juice. He boiled some eggs, peeled them, and tossed them in the jar. The whole neighborhood helped him eat them! I've done it with leftover pickle juice too. I don't think I'd reuse the juice more than once though: it loses acidity eventually. You can also lacto-ferment the eggs, but I don't think it works so well. They are too fragile: they fall apart. Anyway, to answer your question: ACV is tastier than white vinegar. I think the reason they use white in the recipes is so the eggs don't get brown colored. Of course, you could also add some beet juice and have bright red pickled eggs! On Fri, Mar 28, 2008 at 3:21 PM, skmackie <skmackie@...> wrote: > I'd like to make pickled eggs and am wondering about making it with raw apple cider > vinegar. All the recipes I see use white vinegar and they call for boiling it with spices or > herbs. Does it matter if you use ACV and the spices and don't boil them? Do you need to > let the eggs set longer this way? > > Thanks from Sheryl > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 Um, yeah, come to think of it, it WAS probably pickled sausage juice our neighbor used. Reddish, like sausage. Coarse pickled sausage has way too much junk in it for us to use it these days. I make my own wine vinegar, and I toss whole garlic cloves into it to make garlic vinegar. I think it would make excellent pickled eggs too, tho they would be purple. On Sat, Mar 29, 2008 at 10:33 AM, darjay22 <darjay22@...> wrote: > I make pickled eggs with apple cider vinegar.( Use ACV in all recipes > as will not use white vinegar.) Did not boil spices in the vinegar > though there are recipes that do it that way. We refrigerated the eggs > for a couple weeks before we started eating them tho in years passed > kids dived in about immediately....they were big on very hot spicy > pickled eggs. > > Back in years gone by the preferred brine was from the gallon jar of > pickled sausage after the sausage was gone. They would pop in half > dozen hot peppers to that with couple dozen hard boiled eggs. > > Some people use the brine from pickles and or hot peppers they have > saved for pickled eggs. However, never know about some brines as some > white vinegars are coal tar products. Though not sure, if the label > doesn't say distilled vinegar I do not buy it. I have written some > companies asking about their vinegar in their products. If they do not > reply I assume it is not true vinegar. Learning about processed food > has open the door for us to make our own mayonnaise, salad dressings, > ketchup, mustard, pickles, hot peppers etc. Ketchup is about the only > thing that takes time to make as it is boiling/simmering the tomato > sauce to the right consistency. After you get the hang of making your > own you will not go back to grocery store varieties. > > darjay > southern Oklahoma > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 Can you post your recipe for ketchup? Thanks, Irene At 09:33 AM 3/29/08, you wrote: >I make pickled eggs with apple cider vinegar.( Use ACV in all recipes >as will not use white vinegar.) Did not boil spices in the vinegar >though there are recipes that do it that way. We refrigerated the eggs >for a couple weeks before we started eating them tho in years passed >kids dived in about immediately....they were big on very hot spicy >pickled eggs. > >Back in years gone by the preferred brine was from the gallon jar of >pickled sausage after the sausage was gone. They would pop in half >dozen hot peppers to that with couple dozen hard boiled eggs. > >Some people use the brine from pickles and or hot peppers they have >saved for pickled eggs. However, never know about some brines as some >white vinegars are coal tar products. Though not sure, if the label >doesn't say distilled vinegar I do not buy it. I have written some >companies asking about their vinegar in their products. If they do not >reply I assume it is not true vinegar. Learning about processed food >has open the door for us to make our own mayonnaise, salad dressings, >ketchup, mustard, pickles, hot peppers etc. Ketchup is about the only >thing that takes time to make as it is boiling/simmering the tomato >sauce to the right consistency. After you get the hang of making your >own you will not go back to grocery store varieties. > >darjay >southern Oklahoma > > > > > > I'd like to make pickled eggs and am wondering about making it with >raw apple cider > > vinegar. All the recipes I see use white vinegar and they call for >boiling it with spices or > > herbs. Does it matter if you use ACV and the spices and don't boil >them? Do you need to > > let the eggs set longer this way? > > > > Thanks from Sheryl > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 G'day Sheryl, Back in March, you wrote: >I'd like to make pickled eggs and am wondering about >making it with raw apple cider vinegar. All the recipes >I see use white vinegar and they call for boiling it with >spices or herbs. Does it matter if you use ACV and the >spices and don't boil them? Do you need to let the eggs >set longer this way? Pickled eggs are best in malt vinegar! If you can't use malt vinegar (as with my wife), then cider vinegar is very acceptable. White vinegar makes terrible pickles, is 'orrible in cooking, and terrible on hot chips (it should be reserved for cleaning products!) Boiling the spices helps the spice flavours meld in the vinegar better. -- Ross McKay, Toronto, NSW Australia " Let the laddie play wi the knife - he'll learn " - The Wee Book of Calvin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2009 Report Share Posted June 28, 2009 Hello- I reuse the left over pickle juice for pickling eggs after the pickles are gone and the eggs turn out WONDERFUL. Here's how I do them... Hard boil the eggs but dont be a wimp about it. Start with eggs in the pan, use cold water, bring water to the boil and boil for at least 5 minutes uncovered. Put the lid on and leave the eggs to sit for least 10 minutes. Pour off the hot water and replace with very cold water and ice cubes until the eggs are cold & /or refrigerate the eggs. When eggs are completely cold, peel shells off and poke the white part of the eggs with a fork, all over, then place the eggs into the cold pickle brine. Put a piece of tape on your container with the date started written on it. Place lidded container into refrig and wait at least 14 days. Enjoy! Rae in Idaho Quote Link to comment Share on other sites More sharing options...
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