Jon Foster
White Lake, MI, USA!
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I have found the recipe below to be one of the best out there. The eggs won't be too hot but still have a good spiced taste. Be warned though, when you cook the mixture you may need to vent the kitchen. The vinegar can irritate the eyes...
Pickle Eggs
1 dozen large eggs
1 qt cider vinegar
1 large beet, peeled and thinly sliced
1/2 c sugar
10 to 12 small fresh hot chile peppers of your choice, halved (Serrano work well)
1/3 c Tabasco (2.64 ounce bottle works fine)
3 TB cayenne pepper
2 TB coriander seeds
1 whole nutmeg, smashed to pieces (or 1 tsp ground nutmeg)
1 tsp cinnamon, or a couple of smashed cinnamon sticks
1 pinch mace
salt and freshly ground pepper to taste
1. Hard boil and peel eggs. Place in heatproof bowl.
2. Combine all remaining ingredients in a medium saucepan and bring to boil. Reduce heat and simmer until beet slices are tender, about 15 minutes.
3. Pour the hot liquid over the eggs, cover, and refrigerate. You can eat them as soon as they are cool, but they will be better in a day or two. They will keep for a month.
To use the same brine for a second batch: Add about 8 oz. of fresh vinegar and a little more salt to the old brine before boiling. It will be almost as good as new. The sliced peppers perk up a sandwich, too.
Jon.
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Nascarcruzin
Home is where the RV is parked.
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I love pickled egg. Thanks! Rebecca
Ronnie & Rebecca
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trucker495
Linden, CA
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Wow, sounds like a great recipe! When my wife and I were first married she made a big batch for me and they were great. Having said that the ensuing gas problem I developed almost forced us to evacuate the house!! I was politely informed that never again would she make pickled eggs. That was 41 years ago.LOL
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fchammer1
FL, PA & points in between
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Now these really sound good! They are on my list to make as soon as we get home. I'd make them sooner, but I need the larger space of the home refrigerator, and we're not finished with our winter sojourn.
Have you tried other peppers? Habanero? Jalapeno? Or doesn't it matter except for the different "heats?"
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LarrynBarb
NE Kansas
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Joined: 01/15/2005
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Man O Man that recipe sounds great. I use to eat them in lots of bars many years ago, but have not had any for a long time.
Now if I can just sweet talk the DW into making up a batch or two.
Those would really go great with several long necks. Well now that I think about it I can't really think of many things that wouldn't go great with some long necks.  
Thanks a lot, Larry
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Jon Foster
White Lake, MI, USA!
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fchammer1 wrote:Now these really sound good! They are on my list to make as soon as we get home. I'd make them sooner, but I need the larger space of the home refrigerator, and we're not finished with our winter sojourn.
Have you tried other peppers? Habanero? Jalapeno? Or doesn't it matter except for the different "heats?"
These are definitely a home cooking project. I wouldn't try this on the road. The vinegar smell in the RV would be too much. You also need a fairly large area in the refrigerator to store them. I have a glass jar that will easily hold a dozen eggs along with the pickling mixture. I don't think the jar would fit in our RV fridge no matter what I tried.
As for the peppers, I think the type is up to your personal preference. The original recipe called for Jalapeno's but when I went to buy them all I could find were the Serrano's. I ended up really liking them too so I kept on using. But last night when I was at the store the Serrano peppers were almost twice the price of the Jalapeno's. So I bought a dozen of the Jalapeno's for this batch.
Jon.
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96Bounder30E
Orange County, CA
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Been making pickeled eggs for more than 30 years and I've never stored them in the refrigerator......I've never made more than will be eaten in 2 weeks time.........
Eric
96 Bounder 30E-F53(460)
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usmohls2@yahoo.com
CA
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I love picked eggs! With a beer or two, My wife WILL sleep in the quest room.
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Jon Foster
White Lake, MI, USA!
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96Bounder30E wrote:Been making pickeled eggs for more than 30 years and I've never stored them in the refrigerator......I've never made more than will be eaten in 2 weeks time.........
Eric, what is your recipe? I'm asking because it took me over a year to find this recipe and make a minor adjustment or two. I've been using it now for 4 or 5 years and really like it.
My original source of information was Greenfield Village (The Henry Ford in Dearborn, MI). I had a pickled egg that was made in the farm house 17 or 18 years ago and loved it. Then when I went back a few years later to find out what the recipe was, the person who made them was no longer there and nobody could remember how to contact her etc. Their recipe didn't call for any refrigeration either. But when I did my initial research everything I found always recommended keeping them in the fridge for storage. So I've always kept them in there and never had a problem. I think the longest a batch has ever lasted is close to a week. 
Jon.
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96Bounder30E
Orange County, CA
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My recipe came from this establishment many years ago........
www.joejosts.com
Pickled Eggs from Joe Jost's bar in Long Beach, CA.
1 dozen eggs
2 C white vinegar
3 Tablespoons sugar
1 teaspoon pickling spice
1 1/2 teaspoon salt
1 clove garlic, finely chopped
( I used minced in a jar...)
1 jar jalepeno peppers
Cook vinegar, sugar, salt, pickling spice and garlic until boiling, and simmer until salt and sugar are dissolved, let this simmer until the eggs are done and in the container.
Hard boil 1 dozen eggs.
While eggs are hot, Peel and put into 1 1/2 to 2 qt. tall container with tight lid. Pour cooked mixture above over hot eggs, add peppers
seal and let set 3 days. DO NOT OPEN, but a good idea to turn over a time or two to mix up the spices.
Serve with pretzel sticks, salt and pepper.
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