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This was the first time I had ever tasted a pickled egg. I used small-medium sized eggs and could fit 9-11 eggs per 1qt canning jar. At two eggs per person and two people in the house, that 2-3 days of breakfasts per jar. Plus some pickles to eat too.

They tasted great. Were easy to make. Convenient to eat. Why isn't everyone making pickled eggs? Why do they seem so foreign?

What I used in mine: Pepper corns Red Pepper flakes Variety of sliced peppers (hot and sweet) Mustard seed (provides slight hint of deviled eggs) Thinly sliced red onion Sugar Salt Garlic powder

The red from the onions bleached out and colored the eggs. We started eating them on day three. I can see a week, minimum, would be better.

Cooked eggs on high boil for two minutes. Sat covered for ten, off the burner. Covered 100% with white vinegar. I refrigerated my eggs but people say it's not required with 100% vinegar. With 50%/50% water bath canning is commonly suggested. Even then I've seen people claim it's not required and that it's pantry shelf stable.

My next batch will double the mustard seed, red peper flake, garlic (minced), and hot peppers. I'm considering apple cider vinegar or a 50/50 mix of white and ACV.

Comments, feedback, recipes welcome.

This was the first time I had ever tasted a pickled egg. I used small-medium sized eggs and could fit 9-11 eggs per 1qt canning jar. At two eggs per person and two people in the house, that 2-3 days of breakfasts per jar. Plus some pickles to eat too. They tasted great. Were easy to make. Convenient to eat. Why isn't everyone making pickled eggs? Why do they seem so foreign? What I used in mine: Pepper corns Red Pepper flakes Variety of sliced peppers (hot and sweet) Mustard seed (provides slight hint of deviled eggs) Thinly sliced red onion Sugar Salt Garlic powder The red from the onions bleached out and colored the eggs. We started eating them on day three. I can see a week, minimum, would be better. Cooked eggs on high boil for two minutes. Sat covered for ten, off the burner. Covered 100% with white vinegar. I refrigerated my eggs but people say it's not required with 100% vinegar. With 50%/50% water bath canning is commonly suggested. Even then I've seen people claim it's not required and that it's pantry shelf stable. My next batch will double the mustard seed, red peper flake, garlic (minced), and hot peppers. I'm considering apple cider vinegar or a 50/50 mix of white and ACV. Comments, feedback, recipes welcome.

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[–] • 0 pt

Will do.

[–] • 3 pts

Here are a couple others I've posted before - not pickling, but fermenting. Yogurt and sour cream are both super easy if you want to try your hand at those as well. And sooo much better than store bought.

Green Peppercorn Mustard 2T green peppercorns 1/4 c brown mustard seeds 1/4 c white mustard seeds (aka plain yellow) 1t fresh turmeric, grated 2t salt 1 c water

after fermented, stir in 2T white wine vinegar, 1t brown sugar or honey

Blend peppercorns, mustard, turmeric, salt and water to make a paste. Spoon into pint jar. Ferment 7 days (room temp worked fine for me). Stir in vinegar and sugar after fermented and then refrigerate.

Horseradish Mustard 2–3 tablespoons grated fresh horseradish root 1⁄4 cup brown mustard seeds 1⁄4 cup white mustard seeds 2 cloves garlic, grated 1 teaspoon grated fresh turmeric root or 1⁄4 teaspoon powdered 2 teaspoons salt 1 cup unchlorinated water TO ADD AFTER FERMENTATION: 1 tablespoon raw apple cider vinegar 1 teaspoon brown sugar or honey

Blend all but apple cider vinegar and sugar/honey until a uniform paste. Spoon into pint jar. Ferment 3 days. Stir in ACV and sugar or honey and refrigerate.

Another great ferment: Pineapple Tepache (Very sweet drink, or at least super sweet to me, so a nice treat)

Boil 1 c water and add 1 c of raw or lightly packed brown sugar and stir well. Put into a 2qt wide mouth jar. Fill 2/3 with water. Rinse a pineapple, cut leaving some flesh on the skin (you get to eat the flesh). Add skins to jar, stir vigorously, cover with cheese cloth. Ferment at room temp 1-7 days, tasting daily (can be done in 12 hours if hot in your home). Remove skin and any foam, leave to carbonate in bottles 1-3 days, burping daily, store in fridge. It will continue to ferment/carbonate, so be aware! You can add anise, cinnamon, and/or cloves with the skins if you want some spices to flavor it.

[–] • 0 pt

That sounds great. I've started making my own mustards. Will look at these in the future. TY.