http://www.hotsauceblog.com/hotsaucearchives/pickled-eggs/ Thu, 08 Jan 2009 12:50:58 +0000 http://wordpress.org/?v=2.6.2 http://www.hotsauceblog.com/hotsaucearchives/pickled-eggs/#comment-160474 Randy Wed, 05 Nov 2008 20:44:43 +0000 http://www.hotsauceblog.com/?p=435#comment-160474 I am looking for a recipe for really HOT pickled eggs. thank you for your time randy I am looking for a recipe for really HOT pickled eggs. thank you for your time randy

]]> http://www.hotsauceblog.com/hotsaucearchives/pickled-eggs/#comment-5471 Jayne Mon, 15 Aug 2005 10:21:52 +0000 http://www.hotsauceblog.com/?p=435#comment-5471 Pickled eggs are mainly a snack food. In Wisconsin, I grew up learning to like these in taverns with my parents- Fridays are fish fry nights here! You can use pint size canning jars, Quart, or half gallon canning jars if you want to make a lot of them for yourself. If using whole (fresh)peppers, make sure to cut a small slit or two in each pepper to allow the vinegar solution to enter the pepper, thus releasing more 'heat' to the brine. Fill & alternate your jar with the washed whole slit peppers and of course the peeled boiled eggs-leave an inch headspace on top of jars to allow brine to totally surround your eggs & peppers. In other words, don't pack your jars to tight! Throw in some black peppercorns, cracked or whole & the amount is up to you for each jar( you could do red & green peppers for a holiday gift giving jar to your friends, or also add yellow and orange ones to make a festive look) Make a brine of 2 c. white vinegar, 2 tab. sugar 1 tea. salt (try hot salt or spicy salt?) & 1 tab onion powder. Bring this to a boil in a kettle and simmer for 5 min. Ladle the hot brine into each jar (use a canning funnel) and put the lid and screwband on -tight. Tip each jar upside down and back to make sure the solution is evenly distributed. Let set for a week. This brine recipe is for 12-16 eggs. If you are making more, and filling more jars then make more brine. Make sure brine is HOT when filling jars. Refridgerate after opening . Hope this helps! p.s.- We do pickled turkey gizzards here too! lol. Pickled eggs are mainly a snack food. In Wisconsin, I grew up learning to like these in taverns with my parents- Fridays are fish fry nights here! You can use pint size canning jars, Quart, or half gallon canning jars if you want to make a lot of them for yourself. If using whole (fresh)peppers, make sure to cut a small slit or two in each pepper to allow the vinegar solution to enter the pepper, thus releasing more ‘heat’ to the brine. Fill & alternate your jar with the washed whole slit peppers and of course the peeled boiled eggs-leave an inch headspace on top of jars to allow brine to totally surround your eggs & peppers. In other words, don’t pack your jars to tight! Throw in some black peppercorns, cracked or whole & the amount is up to you for each jar( you could do red & green peppers for a holiday gift giving jar to your friends, or also add yellow and orange ones to make a festive look) Make a brine of 2 c. white vinegar, 2 tab. sugar 1 tea. salt (try hot salt or spicy salt?) & 1 tab onion powder. Bring this to a boil in a kettle and simmer for 5 min. Ladle the hot brine into each jar (use a canning funnel) and put the lid and screwband on -tight. Tip each jar upside down and back to make sure the solution is evenly distributed. Let set for a week. This brine recipe is for 12-16 eggs. If you are making more, and filling more jars then make more brine. Make sure brine is HOT when filling jars. Refridgerate after opening . Hope this helps! p.s.- We do pickled turkey gizzards here too! lol.

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