Can somebody help me understand WHY put in the "Refrigerator"? I thought the purpose of "Pickling" was to make it "Shelf Stable". I always saw just sitting out on the counter in the Bars.
I appreciate the question. For most pickled egg recipes, we don't process the eggs in a boiling water bath process, which means they are not vacuum sealed, which means, no more than a few hours of shelf life at most. However, pickled eggs following the process in this video would last a couple of months in the refrigerator. Yes, I remember even little country stores years ago having a big on-gallon jar of pickled eggs lying in a pond of brine. I also remember my Dad one time telling me to stay away from those eggs! With the exception of a couple of old dives (and under todays safety guidelines), I think you would be hard-pressed to find a jar of eggs sitting out on a bar. That's about the best I can do, but I did find this link that explains why bars started selling the eggs. Very interesting and humorous. Thanks again for the question! www.mentalfloss.com/article/570939/why-do-bars-sell-pickled-eggs
@@marknorwood7521 Plus, I doubt if the bar eggs had sausage with them like mine did, which is another good reason to keep them in the fridge. Oh yeah, in case you're wondering, I thought the version with the "Old Bay Seasoning" was the best of the two. I will definitely be making them again.
Wow..I am just starting to do pickled eggs..fid I qt this eve..prepping..will try to make ur old bay ones in a day or two.🤗🤗really looked good and different..so dhould stay good For about 2 mo…I see ..thank u ..can’t wait to do them too🤗🤗
Thanks Craig. I broke into the Pickling Spice quart yesterday and it was good. I think it probably could have used a little more heat (not much, though). The Andouille sausages gave some heat. I'm trying my best to wait on the Old Bay version. I got a feeling it's going to be the best. Give them a try, brother!
Hi Neighbor Tim! Hope you are enjoying your home at St. S! It's been a long time since I was there, but would love to spend a week there. The last time I was near there was at the Navy Base awaiting further orders, so didn't do a lot of sightseeing (I know you know what I mean). Ok, back to the eggs, Of the two versions I made, I personally liked the Old Bay Version the best. Next time I make them, I may just skip the sausages and stick to the eggs, onions, and seasoning. If you try them, please let me know how they turned out. Yeah, only the aged folks like you and me will remember that kind of music, It reminded me of an instrumental group; The Ventures... loved their music!
I love the 60s-genre instrumental music. Of these two, the "Old Bay" was my favorite. Next time, I'm going to increase the minced garlic to 1 tspn, equivalent to two cloves... my wife says I'm always "tweaking" recipes! LOL Thanks for watching and commenting. I do appreciate it!
Thanks Judy. I just tried the Pickling Spiced ones and they were good, plus the Andouille sausages added some kick. I'm going to try my best to wait until these are gone before I try the Old Bay ones.
Thanks Kat. I hope they taste as good as they look! I enjoy the 60's "hot rod" type instrumentals. Yes, it makes me want to "shake a leg" as my Dad used to say! God Bless!
I just tried the Pickling Spiced ones and they were good, plus the Andouille sausages added some kick. I'm going to try my best to wait until these are gone before I try the Old Bay ones.
Howdy neighbor! Well, I couldn't wait any longer Tim, so I broke into the "Pickling Spice" version, and they were really good. The Andouille Sausage gave a nice bite to the mix, the eggs were spicy, but not hot. I may add a little more fire to the next batch, maybe some red pepper flakes or a sliced Jalapeno. It's all good though. I am trying my best to wait before I tear into the Old Bay version. I like Old Bay Seasoning, so I have as Dickens said, "Great Expectations" for it. I hope I'm not disappointed. The great thing about pickling eggs is, you can do it anytime of the year, but it does seem to present itself well in the Fall season. God Bless and take care, my friend!
LOL! I enjoy that type music, 60s instrumentals. Today was day 5, so I cracked open the Pickling Spice one and indulged a little. Very tasty, but I think I should have used 2 teaspoons of the pickling spice and maybe some red pepper flakes to turn up the heat a little. I'm going to try to refrain from cracking open the Old Bay Seasoning for a while, in hopes it will be the better of the two with time. The Andouille Sausages did add a little punch to it, though. Hope you have a good evening, Sister, and God Bless!🥚💯🇺🇸💪!
Thanks for watching and commenting! I've been told some keep there's for a couple of months, but personally, I only make enough to last me about two weeks in the refrigerator. For my taste, I enjoyed the ones made with the Old Bay Seasoning the best. There are plenty of recipes on line if you want to search for "Pickled Egg Recipes." Thanks again for dropping by. If you try them, let me know how they turn out for you!
Thank you, Brother James. Honestly, those two quarts were my very first, and I can't wait to try them out, although I imagine they won't be near as hot or spicy as yours. I certainly will learn from them so I can do some fine tuning on the recipes. God Bless! 🥚🙏💯🇺🇸💪!
Well, I couldn't wait any longer, so I broke into the "Pickling Spice" version on Day 5, and they were really good. The Andouille Sausage gave a nice bite to the mix, the eggs were spicy, but not hot. I may add a little more fire to the next batch, maybe some red pepper flakes or a sliced Jalapeno. It's all good though. I am trying my best to wait before I tear into the Old Bay version. I like Old Bay Seasoning, so I have as Dickens said, "Great Expectations" for it. I hope I'm not disappointed. The great thing about pickling eggs is, you can do it anytime of the year, but it does seem to present itself well in the Fall season. God Bless and take care, my friend!
Hi and greetings from the state of South Carolina, USA! Bill, I honestly don't know how the eggs would hold up in a water-bath, since they have already been boiled and then you would boil them again for 15 minutes... I'm afraid they would be like chewing rubber.
Hi Careesay50! I wouldn't use a plastic bowl even though there is no processing involved in the recipes. I think the porosity of the eggs might over time absorb some of the plastic. I read somewhere about plastic containers breaking down over time when using high-acid products such as vinegar. Maybe a neighbor or friend has a jar you could use, It doesn't have to be a canning jar, just any glass jar that can be tightly hand-sealed will work. Take care, my friend!
I've got a question. Could you have used the water you boiled the sausage in instead of the plain water you mixed with the vinegar to add more flavor? Think it would help?
Excellent question. I'm thinking it would add flavor to the mix, but I'm afraid it might make the taste a kittle greasy. Give it a try and let me know how it turns out. Of the two different, I personally liked the Old Bay Seasoning one the best. Thanks for the question!
I waited three days, just because I couldn't wait any longer. Personally, I liked the Old Bay version better than the Pickling Spice one. Thanks for watching!
Believe me, it's not always this easy, but a trick my Mom taught me was to immediately cool them in ice water. This is supposed to stop the cooking and also will shock the egg. Then crack and peel from the round end and work down and around the egg. When you first start at the top or round side, make sure the membrane (that thin skin-like material that separates the shell from the egg) comes off with the shell when you first start to peel. When it does, you get a nicely peeled egg, If it don't just try to separate it again. Sometimes they can be stubborn though, Thanks for watching!
@@Chrissvarietychannel549 Well, I couldn't wait any longer Chris, so I broke into the "Pickling Spice" version, and they were really good. The Andouille Sausage gave a nice bite to the mix, the eggs were spicy, but not hot. I may add a little more fire to the next batch, maybe some red pepper flakes or a sliced Jalapeno. It's all good though. I am trying my best to wait before I tear into the Old Bay version. I like Old Bay Seasoning, so I have as Dickens said, "Great Expectations" for it. I hope I'm not disappointed. The great thing about pickling eggs is, you can do it anytime of the year, but it does seem to present itself well in the Fall season. God Bless and take care, my friend!
Once again, a useless vid not giving a clue to shelf life in or out of refrigerator. If never hold them accountable but itd sure be nice to have an idea how long that would be edible. Wasted my time AGAIN...
Sorry my video didn't carry a Britannica of information for you. This was my first making of these, and so I didn't make them for measuring life in/out a refrigerator. However, I will say this... because the recipe had meat and was not processed in a water bath and sealed, I would definitely not store them on a shelf at room temp. Secondly, for the same reason, I would definitely keep them in the refrigerator and I would keep them for no more than 7-10 days. One good way to find out how long to store in the refrigerator is to wait a couple of weeks, then eat then until you get sick. Then add up the days and subtract by one. Have a nice day.
I used a smoked sausage that I cut up, boiled to remove the extra salt (I try to do low-sodium due to health issues), and added to the eggs for flavor. Thanks for watching.
