Yall crack me up! Love yall! I pickle my eggs, with just the same pickle brine, I use for pickles, add some turmeric, im a rebel, I dont heat the vinegar, my pickles are always crispy, the eggs aren't, lol, but I keep them in my refrigerator, just let them ferment forever, till we get them all ate, Your kiddos, so sweet God Bless, xoxoxo
Another quick way to Pickle Eggs. Use the juice off of Pickled Beets, home canned or store bought. Hard boil your eggs, pour the juice over them and refrigerate for several days, if not for a week or so. They're beautiful, the whites turn pink, the yolks stays yellow. Slice or quarter them on a salad. Of course enjoy them whole. Have a blessed day, stay safe and healthy 🙏🥰👍👌🙏🦅🔔🗽🇺🇸🙏🇺🇸🙏🇺🇸🙏🇺🇸🙏
@@PrattFamilyHomestead I canned my Pickled Beets in quart jars, because we loved them. We had opened a new jar the night before, and planned to have or dinner that night. While I was at work, my husband boiled his eggs, used the juice for them and tossed the beets in the trash. I was livid!🤬 He never did that again 😂🤣
I am new to the pickling of eggs… while I am of Scandinavian heritage, one would think I would know something. Your videos are the Best I’ve ever seen. I have turned my wife on to this, including our kids.. we’re on board. AWESOME
I did this recipe 4 weeks ago and opened it today before I saw this ,spooky, no heat at all need to go back to the drawing board I know it can be done because I have eaten super hot eggs in a pub once.
Like I said ..... I think 4 months of waiting was the key. It's so hard to get heat into the egg. And then alot of people say (and I tend to agree) that it seems the vinegar also cuts the heat. So always a couple things working against us with spicy pickled eggs.
@@PrattFamilyHomestead ye time seems to be the factor, I'm going to do a small batch next and completely go over the top with Chile ingredients for an experiment and see what happens, Chillies pickled in honey 🍯 and vinegar are nice. Great channel 👍
Ay buddy by the way made these eggs keep em for a month brought them to my local bar in Wisconsin! Just a major hit thank you and your beautiful family for this recipe! Making 100 more tm
You are an incredibly blessed man. Your family is gorgeous, a perfect blend of you and your wife. And beautiful names you’ve chosen for your children. What a blessed home. God bless you all in Jesus’ Holy Name. Amen! 😁🙏🏼❤️
I remember a five gallon jar of pickled eggs sitting on the counter of my grandpa’s country store back in the day. It took what seemed like years for that jar to empty. But it did.
I've learned over the years that pickling peppers with vinegar will take some heat away. I don't know why but it does. I would recommend a hotter pepper to try and see what that does for spice. I made these yesterday with some of my hot sauce made from ghost and scorpion peppers. I also added a little mustard powder since that could add a little spice to it? I'll let you know how they turn out. I love pickled eggs! Thanks for the video!
It did to me too. But when we started having way to many eggs 4 or 5 years ago I started googling what to do with them. I did not think I would like them .... But we ended up liking them!
It's amazing that the USDA (Home preservation bs) DOESN'T have an "approved" method for home canning (which is a water bath), YET, companies have been doing it and selling them for years, isn't it?! Old timers who've been doing it FOR YEARS agree with the same canning method the Amish have been (and still are) doing for their pickled eggs.
I don’t eat pickled eggs nor regular boiled eggs 🥚 but we have chickens so I pickle them for the hubs and the grown children. It’s hard to get them to wait for the eggs to pickle good enough. 😂 I will try your recipe but will cut back on the sweetness since they all like sour. Thank you so much for this video!
To get maximum use and absorption of the heat containing ingredients you should have occasionally shaken the jar Strangely enough, it seems that lots of the compounds that contain heat will settle on the bottom of the jar. Next time, before you eat any more out of that jar, invert and gently shake. Then taste the brine, I'm sure you'll notice a rise in heat. Another thing to do is, when you're prepping the spices, pour them into a dish then barely cover with hot water, nothing else, allow to sit until it starts to cool, then you can add the other ingredients. This allows the pores to open. When I've done this I noticed that the heat level is higher
Thank you. I should have put in the video that I did shake this occasionally over the 4 months. But, I did put the eggs in the hot brine when making it!
@@PrattFamilyHomestead putting it in hot brine won't hurt the process it just may cook your eggs a bit more. Blooming the spices in hot water first allows more of the volatile compounds to release right away. I've experimented with spicy pickles and eggs it always seemed like the ones that I bloomed first came out spicier even though I used same amounts in other jars I canned at the same time,but didn't bloom, using spices out of same containers
Maybe to increase the heat you can get from garlic grind your garlic cloves with a teaspoon kosher coarse salt. That may add enough heat to it to give it the boost your looking for! My all time favorite pickled eggs are the Garlic Mustard Eggs!
Have ya'll ever made Fire Cider? I know the Stivers make it. Thought it may be something ya'll would enjoy. They even made hot sauce with the vegetables after it was drained.
Two word: SAMBAL OELEK. For heat, I swear by it. For half gallon pickled eggs we use half a jar( I want to use more but, my Kids and wife aren't willing to take the plunge). I've never tried honey, have used agave nectar. We eat jalapeno peppers as a snack, too whimppy. Wow, 4 months, I can't get 4dozen picked eggs to last a month here.
If you like heat I've got a garlic sauce recipe for you. It's called Toum and it's the hottest most intense garlic flavor I've ever had! And it's relatively easy to make!
I never understood that about the usda canning rule on eggs when you can go to store and buy pickled eggs off the shelf and then store in fridge after you open them.
Commercial canning is a whole other level. More pressure and higher temps. It is also why they can can some things like pasta and it's "a no no" for home canning.
@@PrattFamilyHomestead True but I was thinking how you see local pickled chicken and quail eggs in jars on shelves of local stores.. I figured that was basically home style done more or less.
@@jimmieburleigh9549 I agree. And I may have spoke a little to soon. "No approved recipe" doesn't mean it's necessarily deemed unsafe. It can also mean that the research hasn't been done to come up with an approved recipe .... For home canning. I know things like density and all that come into play with it. Maybe they feel with the density of the yolk (I'm totally just talking here) it just wouldn't be safe, hard to heat through. Maybe there are other reasons I have know idea about (this is always a real possibility 😁). Maybe they just haven't taken the time to test to it out and come up with a safe way of doing it?
How is it even possible for botulism to survive in vinegar? There's something fishy about that story if it was only 1 guy in history to die from pickled eggs. I'll still play it safe here though since it's food.
The single known case of botulism being contracted from pickled eggs happened after the eggs were pierced to help get the brine inside. You folks can do that if you like and you'llprobably be fine,but my very worst fear is contracting botulism, so my eggs will remain unpoked.
Yeah there was a huge debacle that we had to deal with. Unfortunately we were never able to recover that page, but we did restart it on IG and have started over! So please head over to follow!
@@PrattFamilyHomestead Did, Thank you...! Will have to try this recipe/style next time I get a good pile of quail eggs.. Bet they would make some nice lil 'egg firecrackers' !
