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Great memories of my mom pickling the left over hard boiled Easter eggs with beets & onions in a vinegar solution. The beets turned everything pink and the eggs were very yummy. Wish I could ask her about that, but alas she has been gone from this place for a number of years. Now I’m searching recipes lol
Great memories of my mom pickling the left over hard boiled Easter eggs with beets & onions in a vinegar solution. The beets turned everything pink and the eggs were very yummy. Wish I could ask her about that, but alas she has been gone from this place for a number of years. Now I’m searching recipes lol
The beet variation is on my list of things to try. Glad this brought you some good memories.
Cheers.
The beet variation is on my list of things to try. Glad this brought you some good memories.
Cheers.
Also try pickled mushrooms!
Also try pickled mushrooms!
Never heard of or thought of such a thing. Mushroom ketchup is the closest I've seen to such a thing.
Will do some searches. Thanks.
Never heard of or thought of such a thing. Mushroom ketchup is the closest I've seen to such a thing.
Will do some searches. Thanks.
whew lad! you are gonna fart!
whew lad! you are gonna fart!
I pickle so much! Try pickled garlic. When it's on sale, I pick up a ton and pickle it and use it like regular raw garlic in everything.
I pickle so much! Try pickled garlic. When it's on sale, I pick up a ton and pickle it and use it like regular raw garlic in everything.
Will do.
Will do.
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.
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.
That sounds great. I've started making my own mustards. Will look at these in the future. TY.
That sounds great. I've started making my own mustards. Will look at these in the future. TY.
This sounds interesting
This sounds interesting
Super simple, too. Salt, water, garlic. I leave it out on the counter a few days and taste it. Once it tastes 'right' I just toss it in the fridge.
Super simple, too. Salt, water, garlic. I leave it out on the counter a few days and taste it. Once it tastes 'right' I just toss it in the fridge.
Maybe throw some herbs in?
Maybe throw some herbs in?
The local pickle store does pickled quail eggs and they are even better. The small rich egg yolk retains it's creaminess much better through the boiling/pickling process.
The local pickle store does pickled quail eggs and they are even better. The small rich egg yolk retains it's creaminess much better through the boiling/pickling process.
I've heard the duck egg is king here. But that's also interesting to know.
I've heard the duck egg is king here. But that's also interesting to know.
Yes it is. Duck eggs are bigger overall which helps. Thanks for sharing your experience.
Yes it is. Duck eggs are bigger overall which helps. Thanks for sharing your experience.
pickled quail eggs are the best, but they are so hard to find. the local stores only have it when the farms send it.
pickled quail eggs are the best, but they are so hard to find. the local stores only have it when the farms send it.
They're a good snack once in a while but I have a feeling you're going to get tired of having two per day for breakfast.
They're a good snack once in a while but I have a feeling you're going to get tired of having two per day for breakfast.
They have a good shelf life. Especially in the frig. No rush to eat them.
They have a good shelf life. Especially in the frig. No rush to eat them.
I still have a jar of pickled eggs in my fridge from my hens, I use Carolina reaper, garlic, ginger and a bit of brown sugar. I also mix 50/50 apple cider vinegar and white vinegar, it adds a bit more flavor.
I still have a jar of pickled eggs in my fridge from my hens, I use Carolina reaper, garlic, ginger and a bit of brown sugar. I also mix 50/50 apple cider vinegar and white vinegar, it adds a bit more flavor.
I also mix 50/50 apple cider vinegar and white vinegar, it adds a bit more flavor.
That's what I wanted to hear. What about 100% ACV?
> I also mix 50/50 apple cider vinegar and white vinegar, it adds a bit more flavor.
That's what I wanted to hear. What about 100% ACV?
I haven't tried it straight yet and may be a little while before I pickle any eggs, coons got into my coop and murdered most of my chickens a couple weeks ago. One laying hen left which goes straight to breakfast.
I haven't tried it straight yet and may be a little while before I pickle any eggs, coons got into my coop and murdered most of my chickens a couple weeks ago. One laying hen left which goes straight to breakfast.
Oh man, now I'm craving them. I have to do this. Good post.
Oh man, now I'm craving them. I have to do this. Good post.
Share your results. Good luck.
Share your results. Good luck.
Have you tried pickled red beet eggs? I like them without onions, personally.
Have you tried pickled red beet eggs? I like them without onions, personally.
I know about them. Never had one. Someone else also suggested I try them. They are on my list of things to try. TY for the suggestion.
I know about them. Never had one. Someone else also suggested I try them. They are on my list of things to try. TY for the suggestion.
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