Ok so left to right we have Amish Mustard .............Balsamic Vinegar ..........Beet ...............Jalapeno All recipes are for 1 dozen eggs/1 qt jar. C=Cup, T=Tablespoon, t=Teaspoon. I let all heated brines cool completely before adding the eggs so the eggs don't cook further. If you have an instant pot, do the egg setting, 4 minutes, rapid depressurize, straight into ice bath. I've NEVER had the instant pot eggs go rubbery. Amish Mustard 2C vinegar 2T mustard (regular or dijon) 1/2C water 1C sugar 1T salt, celery seed, and mustard seed 6 cloves or allspice berries, whichever you have 1/8t turmeric Mix in pot, bring to boil, then cool Eggs and sliced onions in the jar, cover with brine. Notes: Definitely taste the mustard. These are great in potato salad. Balsamic Vinegar 1C water 1C balsamic vinegar 1T mustard (regular or dijon) 1/2t cayenne 1/4t salt Mix in pot, bring to boi, simmer 15 minutes, then cool Eggs and sliced onions in jar, cover with brine. Notes: If you like balsamic vinegar you'll like them. Otherwise they're mostly a novelty for the color. Beet 2 15oz cans sliced beets 1C vinegar 1/2C sugar 1T pickling spice 1 cinnamon stick (optional) Mix juice from both cans, vinegar, sugar, pickling spice in a pot. Bring to boil then cool. Eggs and a few beet slices plus the cinnamon stick in the jar, cover with brine. Notes: Definitely taste the beet. Good by itself or in salads. I don't like that you waste a can and a half of beets, but if you had home grown beets you could work with, you just need 1C beet juice for this. Jalapeno 2T salt 4T sugar 4 cloves or 1T minced garlic 1T red pepper flakes 1T hot sauce (tabasco or cholula, whatever) 1-2 diced jalapenos (or whatever other hot peppers you want to throw in) Add everything into the jar, add a little vinegar and swirl around until the salt and sugar dissolve. Add eggs, then fill jar with straight vinegar. Notes: These are my favorite. Good straight, on salads, in potato salad, whatever. Because this is straight vinegar, this might be ok to keep on the counter. Feel free to be my guinea pig on that though.
Awe, this is gonna get me kicked outta the house! Love me some pickled eggs, especially when converted to Deviled eggs, or made into potato salad, or an egg salad sammich! Both the Amish mustard and Jalipino make most excellent dishes! Only problem ( for everyone else around me) is the phartz I get after eating, epic I tell ya, even the doggies look at me and go, DUDE!!!
How well do they keep? Looks good, thinking paired with some pickled red hot sausages and some good beer!
I have kept the mustard ones in the fridge for half a year with no noticeable degradation in quality or taste. Probably longer than that, actually, last time I made them was last summer. I did 6 dozen and we just now finished the last jar. The only thing with them is the mustard turns the brine to a murky yellow which looks disgusting, but that's just that particular one. The Mr does up pickled red hots too, about to do some more coz he just finished the last batch.
Please tell me how a pair of high stelatoes shoes can support a double wide ?? Thanks for the Recipe for sharing! We get 20 duck eggs a day , 8 chicken + for dogs . Duck for Human Sloth
Wonder what would happen if you threw the beets in too... would they pickle? Can you eat raw beets? Think I have only ever had them cooked. -JW
Pickled beets are great. I put about half a can of the sliced ones in with the eggs. If you were using fresh beets you'd need to boil them for juice anyway so makes sense to toss them in the jar.