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Have any Recipes? I Need some!

Discussion in 'Recipes' started by dragonfly, Aug 3, 2010.

  1. dragonfly

    dragonfly Monkey+++

    I'm looking for a recipe for making "pickled" eggs...can't buy them like they used to have in bars...( I haven't been in a bar in 30+ years!)
    The sellers ONLY sell to bar suppliers and such, even if I ordered 2-6 cases!
    I love pickled eggs, and they last a LONG time!
    Also I would like to get the same for pickled sausages!
  2. tacmotusn

    tacmotusn Mosquito Sailor

    inre recipe

    PM sent
  3. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    I pickle eggs with distilled vinegar, water, a touch of demerara sugar, red onions, and young pickled beets from the Amish neighbors.

  4. tacmotusn

    tacmotusn Mosquito Sailor

    • Pickled Eggs and Sausage links
    • .
    • Ingredients
    • .
    • 2 pounds Linguica Links, Cut Into 1" Pcs.
    • 30 whole Hard Boiled Eggs, Free Range
    • 1 whole Onion, Sliced Lengthwise
    • 4 teaspoons Crushed Red Pepper Flakes
    • _____
    • ½ cups Brown Sugar
    • 2 Tablespoons Mustard Seed
    • 1 Tablespoon Fennel Seed
    • 1 Tablespoon Coriander Seed
    • 1 Tablespoon Kosher Salt
    • 4 cups Cider Vinegar
    • 2 cups White Vinegar
    • 1 cup Water
    • 4 whole Bay Leaves
    • 5 whole Star Anise
    Preparation Instructions

    Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
    Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.
    In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.
    Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of.
    The eggs make wicked good egg salad!
    Keep refrigerated.

    This is the recipe I sent you the PM on. We use a local brand of spicy smoked sausage, or just use keibasa. Both have worked just fine. Recipe makes 4 quarts.
  5. Gator 45/70

    Gator 45/70 Monkey+++

  6. dragonfly

    dragonfly Monkey+++

    I had no problem doing pickled beets...but really messed up trying to do eggs!
    Maybe I should mix the 2?
    Red eggs? As long as they are edible, I don't care if they're green and pink!
    Thanks for the assist everyone!
  7. horology

    horology Monkey+

    Looks like you've gotten plenty of recipes, so here's a pickled egg story to go with them... when we lived on a farm in PA we had so many chickens we had to pickle many of the eggs. Of course, we gave lots of them away to relatives, in gallon jars. Some of those went to Danyl's brother, who was then President of a "Sports Club" in RI ("Hey, I'm a sport, he's a sport. This is the Sports Club") where they sold 25 cent beers and just loved pickled eggs. Well, one jar got shoved way in the back of a closet, and 15 years later was found (come on, the place was run by men...I'm surprised they found it that soon [boozingbuddies]-no offense meant). I hear they were still yummy, albeit a little crunchy!

  8. Byte

    Byte Monkey+++

    Let me guess...this sports club was made up exclusively of men? And it's no wonder, .25 beers AND pickled eggs to go with it? [gasmask]

  9. bnmb

    bnmb On Hiatus Banned

    I saw a pickled egg once in a movie...I couldn't even imagine how it would taste, but somehow I just feel a bit funny when I think about it... :)
  10. horology

    horology Monkey+

    I know, it sounds weird, but it really tastes good! Especially after abut a year!

  11. dragonfly

    dragonfly Monkey+++

    I made pickled beets and forgot about them for over a year ( pushed in the back of the fridge) No, I don't clean out the fridge that often.......!
    But, they stayed good, probably becase almost everything in there was FROZEN SOLID!
    What can I say?
    I do know this...I won't try to use the dill pickle juice again to pickle my eggs...! ( yeow!)
    That was just WRONG!
    I'm not a chef, can ya tell?
  12. tacmotusn

    tacmotusn Mosquito Sailor

    Hell, we all get different tastes and likes and dislikes, but I gotta tell ya, the recipe I sent above is a keeper. JMHO of course.
  13. horology

    horology Monkey+

    LOL - Actually, that's the point of pickling an egg...you don't have to refrigerate them! It's a way to preserve them. Those 15 year old eggs were in a closet!

  14. tacmotusn

    tacmotusn Mosquito Sailor

    I presently have 26 novels on reserve at my local library. Unfortunately I have no new fiction novel(s) in my hands to read so I acquired 3 southern style cookbooks from the library instead. The following is from the second one I have perused.
    Delta Red Eggs .... makes one dozen

    I'd certainly eaten ordinary pickled eggs at cafes, diners, and picnics while growing up in the Carolinas, but it was not until I went to Indianola, Mississippi, to visit a large catfish cooperative that I was first exposed to hard-boiled eggs pickled in vinegar and beet juice. As it turns out, red eggs are a beloved specialty in both Mississippi and Louisiana Delta households and restaurants, served not only with cold cuts but also as an appetizer at fish dinners. Some home cooks will typically use the liquid derived from boiling beets to make red eggs, but most of the locals I encountered simply open a can of cooked beets---as I do.

    recipe thanks to The Glory of Southern Cooking by James Villas

    3 cups cider vinegar
    i cup of beet juice from canned beets
    2 small red chile peppers (2 teaspoons crushed red pepper--substitute)
    1 clove garlic minced
    10 dried coriander seeds
    10 whole allspice
    6 whole cloves
    2 bay leaves
    1 sliver fresh nutmeg (1/4 teaspoon ground)
    1 tablespoon sugar
    1 teaspoon salt
    12 large hard boiled eggs

    hard boil the eggs and set pot in sink to cool by running cold water over.

    in a 1.5 qt or 2 qt sauce pan combine all except the eggs and bring to a slow boil, reduce heat to a simmer and stir and cook for 10 minutes. remove from heat and cool.

    peel the eggs, and divide into two quart canning jars, 6 in each.

    pour the strained vinegar mixture equally into the jars over the eggs. there should be enough liquid to cover the eggs in both jars. Put lids and rings on jars and refrigerate for at least a week before serving. enjoy
  15. CrazySingleMom

    CrazySingleMom Monkey+

  16. horology

    horology Monkey+


    Thanks for the recipes


  17. melbo

    melbo Hunter Gatherer Administrator Founding Member

    Nice. Thanks
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