packerbacker
Gold Member
Got a request to make a batch of pickled eggs to be ready to eat by Easter. These will be 11 days old on Easter Sunday so that should be good enough. She also wanted a few jalapeno slices in it to spice them up a bit.
more pickled eggs for Easter
- Thread starter packerbacker
- Start date
mamabear
Silver Member
Those look good! I need to make some.
dennco2000
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Makes me wanna fart just looking at them.... pass the pepper and hot sause mmmm oh you need 
FCCDFEd
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Hey, how about a recipe, if it isn't TOP SECERT? Sure sounds good.
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packerbacker
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FCCDFEd.....here's the recipe I use. Like I said, this lady wanted a little more zest in the eggs, so I added some "tamed jalapeno" slices to the mix and a little of the juice that they were in. There are a million variations of pickled egg recipes so you can adjust to personal taste.
Pickled Eggs (Great with beer!!!)
Attached Thumbnails
Pickled Eggs (Great with beer!!!)
MIKE’S WORLD FAMOUS PICKLED EGGS
For a 1-gallon batch
Ingredients needed:
1 sanitized 1-gallon capacity glass jar. (large mouth is preferable but not mandatory)
4 dozen eggs-(it takes about 47 eggs to fill a 1 gallon jar. Get enough to replace eggs that don’t peel well. The older eggs peel easier.)
3-1/3 cups white vinegar
2 cup water
Hot, yellow peppers
Purple onion sliced into ¼” thick slices
Garlic pods cut into small chunks
Black peppercorns
Red pimentos (optional-just for color)
Fresh dill
1. Place eggs into a large pot and cover with at least a inch of water over the top of the eggs.
2. Place pot on the stove and turn on high enough to get the water boiling. (old wife’s tale says to add salt to water to peel easier-doubt it)
3. Boil the eggs for 17 minutes. Start the clock after the water first starts to boil. (I put a lid on the pot to make it get hotter quicker. Once the water starts to boil, I remove the lid and place a long, wooden spoon across the top of the pot. Believe it or not this will stop or reduce the amount of water boiling out of the pot. Laugh if you want but it works)
4. After 17 minutes of boiling, remove the pot from the stove and place it in the sink under cold, running water and cool them off enough that they are easy to handle.
5. Peel all of the eggs but don’t put them in the jar yet.
6. Next pour all of the water and vinegar into a small saucepan
7. To this add a few peppercorns, 3 or 4 small chunks of garlic, a sprig or piece of dill, couple rings of sliced onion and a couple yellow peppers
8. Put this mixture on the stove and bring it to a simmer (NOT a boil!) for about 10-15 minutes.
9. As that mixture is simmering you can start putting the eggs into the jar. Gently place a layer of eggs in and then add a couple yellow peppers, a few peppercorns, couple chunks of garlic, a sprig or 2 of dill, a few red pimentos if you are using them, and some onion rings or pieces. (I usually use a knife and put a little slice into the side of each yellow pepper to help it release flavor)
10. Continue layering in this manner until the jar is full.
11. After the mixture that you simmered cools to room temperature, you can slowly pour it into the jar. It should fill or nearly fill the jar. If it’s a little short you can add a little more vinegar or pour some juice from the yellow pepper jar in to fill it up. (I let the mixture cool because I think that if it is poured in hot it causes the eggs to stick together in the jar)
12. Now, place the lid on the jar and keep it in a cool area out of sunlight or you can place it in the fridge. The longer they are in the jar, the better they taste. I like at least 6 or 7 days before I start to eat them but it is hard to wait that long sometimes. I’ve eaten some after 3 days and they were still tasty but not as good as they would be if you wait longer.
NOTE: If you break the white and expose the yolk, take it out or mixture will get all murky
For a 1-gallon batch
Ingredients needed:
1 sanitized 1-gallon capacity glass jar. (large mouth is preferable but not mandatory)
4 dozen eggs-(it takes about 47 eggs to fill a 1 gallon jar. Get enough to replace eggs that don’t peel well. The older eggs peel easier.)
3-1/3 cups white vinegar
2 cup water
Hot, yellow peppers
Purple onion sliced into ¼” thick slices
Garlic pods cut into small chunks
Black peppercorns
Red pimentos (optional-just for color)
Fresh dill
1. Place eggs into a large pot and cover with at least a inch of water over the top of the eggs.
2. Place pot on the stove and turn on high enough to get the water boiling. (old wife’s tale says to add salt to water to peel easier-doubt it)
3. Boil the eggs for 17 minutes. Start the clock after the water first starts to boil. (I put a lid on the pot to make it get hotter quicker. Once the water starts to boil, I remove the lid and place a long, wooden spoon across the top of the pot. Believe it or not this will stop or reduce the amount of water boiling out of the pot. Laugh if you want but it works)
4. After 17 minutes of boiling, remove the pot from the stove and place it in the sink under cold, running water and cool them off enough that they are easy to handle.
5. Peel all of the eggs but don’t put them in the jar yet.
6. Next pour all of the water and vinegar into a small saucepan
7. To this add a few peppercorns, 3 or 4 small chunks of garlic, a sprig or piece of dill, couple rings of sliced onion and a couple yellow peppers
8. Put this mixture on the stove and bring it to a simmer (NOT a boil!) for about 10-15 minutes.
9. As that mixture is simmering you can start putting the eggs into the jar. Gently place a layer of eggs in and then add a couple yellow peppers, a few peppercorns, couple chunks of garlic, a sprig or 2 of dill, a few red pimentos if you are using them, and some onion rings or pieces. (I usually use a knife and put a little slice into the side of each yellow pepper to help it release flavor)
10. Continue layering in this manner until the jar is full.
11. After the mixture that you simmered cools to room temperature, you can slowly pour it into the jar. It should fill or nearly fill the jar. If it’s a little short you can add a little more vinegar or pour some juice from the yellow pepper jar in to fill it up. (I let the mixture cool because I think that if it is poured in hot it causes the eggs to stick together in the jar)
12. Now, place the lid on the jar and keep it in a cool area out of sunlight or you can place it in the fridge. The longer they are in the jar, the better they taste. I like at least 6 or 7 days before I start to eat them but it is hard to wait that long sometimes. I’ve eaten some after 3 days and they were still tasty but not as good as they would be if you wait longer.
NOTE: If you break the white and expose the yolk, take it out or mixture will get all murky
Last edited:
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