TIP: The fresher the egg, then the harder they are to peel. It's better to have 2+ week old eggs for best peel results. TIP 2: Adding onion slices and whole garlic to your homemade brine adds a great taste and will help keep bugs away. Plus, you will have pickled garlic after a week left in the fridge BONUS TIP: If you don't want to make the brine, then you can use the pickle juice for quick pickled eggs in the fridge
Yup stale eggs are best for peeling. Use of "pickle juice" can be rough if you are not into dill (im not), but yes, pickle juice, olive juice and sauerkraut juice all can be used. Re-use of the previous batch of pickle eggs' juice can also be done a few times before the flavour shifts too far from what is expected, you would want to re-adjust the salt and vinegar for what was depleted in the previous batch.
I remember my old man always eating these when i was a kid. I wasn't a big fan of them back then but they have grown on me since I have gotten older. Good stuff.
Tip for stubborn egg peeling: crack the shells by rolling as shown, then put them back in the cold water for a few minutes. The water will soak past the shell and free it up.
This was a good video. I love pickled eggs. I forgot about them since I don’t go to pubs anymore. I’ll be making these for hunting trips but adding onions to the brine as others have mentioned.
Very nice recipe there Mr. Dave! Never thought about stabbing the eggs, thank you! I cheat a bit and save pickle & olive brine & spice 'em up. Bought one of the FoodSaver bag vacuum setups and their rapid brining container. Pulls a vac and releases a few times. I put the Huevos in there covered w/ brine and cycle it 3 or 4 time. A weeks worth of brining in about 20 minutes.
Dave, you got me in one of my favorite topics, pickled eggs. For any one interested I'll give you the easiest pickled egg ever. Brine them in the liquid from a jar of pepperoncinis, I just stick them in the jar when the peppers are gone. For refrigerator pickles you don't need to bring the brine solution to a boil unless you're trying to super-saturate the brine with salt. Another favorite recipe is a basic brine and then flavoring them with basil and saffron. Eggs are a mild enough that they can highlight the taste of saffron and they get a nice color.
You could add some cut beets for color. And have pickled beets also. I do that for my daughter. With quail eggs. Cute small n pinkish. Kids like the lil things Thanks Dave. Boiled peanuts is another, as most folks don't go for dry ones. But boil them up.... Oooh wee!!!🤣
I make pickled eggs often and one thing I do to make peeling even less of a hassle is roll them like you did, then take a regular teaspoon you eat with, and slide the concave part of the spoon under the cracked shell and slide it along. It will separate the shell from the egg without having to pick small pieces of shell.
Great recipe! Just a word of caution, percing the eggs can introduce botulism spores to the egg's yolk. The botulism will grow in the egg yolks faster than the vinegar can acidify them. So to be safe just don't poke them because botulism can kill you.
Pickled eggs and pickled bologna and a fresh sleeve of saltine crackers.and some sweet tea= hammer time in kentucky.time go back to work.im sorry if i get excited.it takes me back to my childhood working on the farm!!!
I prefer them to pickle for a minimum of two weeks. A variant I had when I was working for a guy was he would include sliced onion, and beef heart sliced to about 1/4". Was quite good. Another version I've done is cajun style. Dump a boatload of cajun seasoning instead of pickling spice.
Hey awesome job I love your vids. I got a question for you. Can you do some vids to make refried beans rice to make dried stored foods taste better that are healthier still edible in the woods or at home during bad times. Here before long some may be earlier rice and beans as a daily food if things get bad enough and I'm looking for a way to make different types of good edible food out of things like beans and rice neither of which I'm fond of but will eat as it's convenient and cheap to store or carry. Thank you
You can leave the jalapeno out. You can add canned baby beets or sliced beets to the eggs. Use the beet juice in place of the water in your brine. If you like them sweet add more sugar to your brine. Or you can use the juice from commercial sweet cucumber pickles. Ground cinnamon and ginger are a nice addition. If you use beet juice it will penetrate the white portion of the eggs and turn it a lovely shade of purple. If you leave them long enough the yolk portion will turn purple too. There is no need to stab them with a fork. Pickled eggs are a great use of your dyed Easter eggs.
Pressure cook eggs for 6 minutes. The shells FALL off. Pressure cooking forces water under the shell/membrane and they peel immediately. Fresh eggs will peel as well as a couple weeks old. I chill eggs purely so I can handle them when I'm putting them in a jar when making pickled eggs.
I have not seen that done in years. Well once your done seams be me you could make a brine to the Likness of Switchel to sip or drink on hot days ? It was a popular drink among laborers and field workers in the 18th and 19th centuries. as I have seen on the Jas Townsend and son channel.
Thanks Dave. I like to cheat and save my djll pickle juice. I steam the eggs so they peel easier and then I put them in the dill pickle juice and leave them for a month or 6 weeks...or whenever I remember them, in the back of the fridge. 😉
