Pickled Stuff.

[rusty_tlc]

I love almost, well not almost, I love anything pickled. This is my latest experiment. When I was a kid Dad had a friend who had chickens, around this time of year egg production increased and we always had plenty of fresh eggs around. Sometimes more than we could eat. My stepmother always made a few jars of pickled eggs. They were also a tavern staple in the PNW and many bars in Vegas.

This is my first attempt (the second batch is in the works, modifications are in (). )
1 1/2 cup vinegar
2 tsp pickling spice
1/4 tsp pepper flakes (1 tsp)
1 tsp sugar (2 tsp)
1 tsp canning salt (2 tsp)
1/2 cup water
1 dozen large eggs
1 quart mason jar

Boil the eggs, place eggs in cold water bring to a boil, turn heat off and let stand covered on the burner for 15 minutes then rapidly cool them in cold water.
Peel the eggs and put them in the mason jar
Combine the brine ingredients and bring to a boil, pour the boiling liquid over the eggs and screw on the lid.
These were good after two weeks in the fridge but much better after three weeks. I used distilled vinegar both times but cider vinegar would definitely improve the product. The first batch was tasty but I felt they needed more heat, salt and a touch more sugar to take the edge off the distilled vinegar. If I had cider vinegar the original amount of sugar would probably be fine.

 

[FLATU8ER]

Rusty, maybe this would help
E. Bunny Farts - OR - , a thread from about 2012, when my wife over did Easter eggs.

 

[rusty_tlc]

Yeah but what else have you pickled lately?

 

[FLATU8ER]

Walked my oldest son through some pickled jalapeños about six months ago. But I'm watching this thread to maybe learn something new.
I don't like traditional pickled stuff, and will not touch anything with Dill, or licorice flavors.

 

[ewillis]

I love almost, well not almost, I love anything pickled. This is my latest experiment. When I was a kid Dad had a friend who had chickens, around this time of year egg production increased and we always had plenty of fresh eggs around. Sometimes more than we could eat. My stepmother always made a few jars of pickled eggs. They were also a tavern staple in the PNW and many bars in Vegas.

This is my first attempt (the second batch is in the works, modifications are in (). )
1 1/2 cup vinegar
2 tsp pickling spice
1/4 tsp pepper flakes (1 tsp)
1 tsp sugar (2 tsp)
1 tsp canning salt (2 tsp)
1/2 cup water
1 dozen large eggs
1 quart mason jar

Boil the eggs, place eggs in cold water bring to a boil, turn heat off and let stand covered on the burner for 15 minutes then rapidly cool them in cold water.
Peel the eggs and put them in the mason jar
Combine the brine ingredients and bring to a boil, pour the boiling liquid over the eggs and screw on the lid.
These were good after two weeks in the fridge but much better after three weeks. I used distilled vinegar both times but cider vinegar would definitely improve the product. The first batch was tasty but I felt they needed more heat, salt and a touch more sugar to take the edge off the distilled vinegar. If I had cider vinegar the original amount of sugar would probably be fine.

Hmmm...I like just about anything pickled but have never had a pickled egg. How long do these generally keep for?

 

[ewillis]

Made some homemade pastrami not too long ago...Friggin DELISH!

Step 1: Get you a big Ol Brisket from Costco and coat with pickling spice (press it in the meat)

Step 2: Submerge in brine for 2 weeks

Step 3 remove what now is considered corned beef and thoroughly rinse off brine, add spice rub and nto the smoker for 6 hours.

Step 4: Slice and enjoy!

 

[rusty_tlc]

Hmmm...I like just about anything pickled but have never had a pickled egg. How long do these generally keep for?

That remains a mystery, it takes a minimum of two weeks to pickle them. They taste really good after three weeks. I have yet to find out what they taste like at four weeks because none ever survive that long.

 

[rusty_tlc]

Walked my oldest son through some pickled jalapeños about six months ago. But I'm watching this thread to maybe learn something new.
I don't like traditional pickled stuff, and will not touch anything with Dill, or licorice flavors.

Tell us more about the pickled jalapenos?

 

[rusty_tlc]

Made some homemade pastrami not too long ago...Friggin DELISH!

Step 1: Get you a big Ol Brisket from Costco and coat with pickling spice (press it in the meat)

Step 2: Submerge in brine for 2 weeks

Step 3 remove what now is considered corned beef and thoroughly rinse off brine, add spice rub and nto the smoker for 6 hours.

Step 4: Slice and enjoy!

I've been wanting to do cured meats, did you use any salt peter?
I think my 12V fridge would be perfect for this. It's tough to sacrifice enough space in the regular fridge to hold a two gallon bucket for two weeks.

 

[ewillis]

I've been wanting to do cured meats, did you use any salt peter?
I think my 12V fridge would be perfect for this. It's tough to sacrifice enough space in the regular fridge to hold a two gallon bucket for two weeks.

No...no nitrates at all (never needed it...just Kosher salt). If you like corned beef, just skip the smoking part and throw it in the oven...you'll never eat it ny other way again-guaranteed! I used my beer fridge in the garage for curing...worked great.

 

[rusty_tlc]

Then there is natural fermentation, I have made Kim Chee, sauerkraut, and naturally fermented pickles. This is Kim Chee in process

 

[rocrunr]

Care to share your Kim Chee recipe?

 

[FLATU8ER]

What choo talk'in bout Willis.
Pickled eggs have lasted more than 8 months in my fridge. As long as the container is sealed, eggs are submerged, and the liquid has lots of vinegar (acid).

Dan, on the jalapenos we just shot from the hip. Sliced the peppers into "coins", threw a few cloves of garlic into the bottom of a 2 qt. jar, filled with pepper slices. Did not measure this part, but mixed a little water and sugar and a bunch of vinegar, brought to an almost boil and poured over the pepper slices in the jar and slapped on the lid. Let cool on the counter and refrigerated. Checked in 3 weeks or so, not bad but needs 4 to 5 weeks, or maybe more acid. They are perfect now, and at hand to spice up any meal.
-Jim

 

[FLATU8ER]

Just going through the garden! Any ideas on baby artichokes? The first set is about golf ball size, but the heat in my area will blow them open. The only place to get a good Choke is from the coast with it's cool weather. So with a prolific plant that will have at least 3 sets, I will be cutting the Chokes on the small side. Should I steam them a little first before pickling? Spices?

 

[rusty_tlc]

@rocrunr I'll dig up the recipe, basically I learned the technique and improvised from there until I got something that suited me. All lacto fermentation is essentially the same, the bacteria are present on all vegetables all you need to do is provide a suitable environment for them.
For saurkraut all you need is cabbage, salt and a mason jar. Shred the cabbage, rinse well, add salt and pack it into a jar. Weight the cabbage with something to keep it covered by the juice. Cover with a tight woven cloth, I use muslin, and let nature take it's course. I did this in the fall so the jar could live in the garage. Trust me on this you do not want to ferment any kind of vegetable in the house. Kimchee is basically the same but slightly different method. You soak the napa cabbage in a brine to soften it then rinseand drain well. Add Julianne carrots and dikon, along with garlic, ginger and pepper flakes. VERY IMPORTANT---->>> find an oriental store and get real Korean chili flakes. The dish does not come out right with any other kind of pepper flakes, the Korean stuff has a unique flavor.

@FLATU8ER My point was I eat all of them before I ever find out how long they last. I make one dozen at a time in a one quart jar. They rarely last two weeks after the pickling is complete.

 

[rusty_tlc]

Just going through the garden! Any ideas on baby artichokes? The first set is about golf ball size, but the heat in my area will blow them open. The only place to get a good Choke is from the coast with it's cool weather. So with a prolific plant that will have at least 3 sets, I will be cutting the Chokes on the small side. Should I steam them a little first before pickling? Spices?

I think the classic way would be to blanch them then pack them in olive oil. Here you go, Google is your friend;
How to Make Artichoke Hearts Preserved in Olive Oil (Carciofini sott'Olio) - Hortus Natural Cooking - Natural, Vegetarian, Italian Food

 

[FLATU8ER]

Thanks Dude, already have some of those. Just looking for another way.

 

[FLATU8ER]

Also the eggs, I'm the only one in the house that will eat them, and a half gallon of them will last awhile.

 

[rusty_tlc]

Also the eggs, I'm the only one in the house that will eat them, and a half gallon of them will last awhile.

One of my co-workers was making egg salad today, a light went on. I'm guessing pickled egg salad would make a convert of almost anybody.

 

[JohnVee]

I'll do the 'poor man's' or 'recycled' pickled eggs once or twice a year by putting some eggs in the leftover Claussen pickle juice once I've finished off the pickles. I usually forget they're in there for a month or more before eating any. Probably never had any other kind so I can't compare them. My current batch should be ready in about 2 weeks.

Recently found a jar of them I started in August 2015...let's just say they were a little firm and strangely textured. The juice was cloudy. No weird odor. I ate a bite of one and didn't get sick but it wasn't a pleasant experience.