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Pickled

TexLaw

TexLaw

Fussy Evil Genius
kingfisher said:
I don't feel the need to put pickeled stuff into a jar when it's so easy to pickle something right then and there when you need it and just consume it all with the meal.
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That's not a bad way to do things when you can thinly slice something and intend to consume it all at once or refrigerate for only a short time. It ain't gonna fly with larger stuff (such as whole cucumbers, spears, pearl onions), and it sure as heck ain't gonna fly with eggs.

cleanshaved said:
Maybe try using a bit of chipotle pepper instead of smoked sausage to get the smoke flavour you are after.
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I bet that tossing a chipotle en adobo in the jar (whole or minced) or just some chipotle sauce would get that effect.
 
DoctorShavegood

DoctorShavegood

"A Boy Named Sue"
TexLaw said:
That's not a bad way to do things when you can thinly slice something and intend to consume it all at once or refrigerate for only a short time. It ain't gonna fly with larger stuff (such as whole cucumbers, spears, pearl onions), and it sure as heck ain't gonna fly with eggs.



I bet that tossing a chipotle en adobo in the jar (whole or minced) or just some chipotle sauce would get that effect.
Click to expand...

Now my wheels are turning....Pickled Chipotle Eggs.
 
simon1

simon1

Self Ignored by Vista
TexLaw said:
That's not a bad way to do things when you can thinly slice something and intend to consume it all at once or refrigerate for only a short time. It ain't gonna fly with larger stuff (such as whole cucumbers, spears, pearl onions), and it sure as heck ain't gonna fly with eggs.
Click to expand...

I agree...long term, relatively, storage. Mom and Dad both grew up on farms during the depression...so I grew up helping to do the canning chores that they were used to doing. (I think now they call that forced child labor :lol:)

It sure was good though when we opened a jar of whatever during the winter and I got to eat it.
 
DoctorShavegood

DoctorShavegood

"A Boy Named Sue"
cleanshaved said:
What are you waiting for.......chop chop..........and don't forget the photos. :biggrin:
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Hey, that's my line being used against me.:tongue_sm

simon1 said:
I agree...long term, relatively, storage. Mom and Dad both grew up on farms during the depression...so I grew up helping to do the canning chores that they were used to doing. (I think now they call that forced child labor :lol:)

It sure was good though when we opened a jar of whatever during the winter and I got to eat it.
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Do you have any pickled peppers like these? These are close to 20 years old.

$IMG_1175.jpg
 
simon1

simon1

Self Ignored by Vista
DoctorShavegood said:
It's pickled in white vinegar, water, salt and preservatives to retain color.
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Oh, okay...so it is embalming fluid.

By the way...who is the guy in your new avatar? I just ask because SWMBO is Indian and she works at the casino across the border.

The Pres. came to OK last Wednesday to meet with the Chief in Durant, and she said she heard that he (the Pres.) was met with Confederate flags.

Wasn't the tribe though. :biggrin1:

I think I'll change my avatar to one I have as a profile pic. on another board...myself on horseback in front of a hut in Mexico...if I can find it on my external hard drive and size it to fit an avatar.

I miss Mexico, haven't been there in awhile...especially miss Mondero's in Piedras Negras that closed. Had some great cabrito.
 
DoctorShavegood

DoctorShavegood

"A Boy Named Sue"
Mike, the Native American in my avatar is Chief Standing Bear from the Oglala Lakota Sioux tribe. My great grand mother was from this tribe.

....I wonder if they pickled.
 
Osborn Cox

Osborn Cox

cxg231 said:
Agree with the two weeks on pickled eggs. They should last for at least three months in the fridge.

You recipe looks great, but can I ask what the random meat products are doing in there? Never seen it before, and I'm scratching my head over that. :001_unsur
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The pickled sausage is really tasty, I have never done eggs and sausage together though, but next time I'm going to. Sausage, onions and hot peppers together start to get real tasty after a couple of weeks. Excellent with a frosty beer.....or two.
 
cxg231

cxg231

DoctorShavegood said:
I read somewhere that included smoked sausage in with their eggs. The idea was to get some smoke flavor into the eggs. I've eaten one egg from each bottle and I'm getting a subtle smoke flavor....nice...it needs more time though.
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Ah, ok. Thanks for the clarification. I suspected it was something to do with smokey flavor but wasn't sure.

Osborn Cox said:
The pickled sausage is really tasty, I have never done eggs and sausage together though, but next time I'm going to. Sausage, onions and hot peppers together start to get real tasty after a couple of weeks. Excellent with a frosty beer.....or two.
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Oh right, I totally forgot about pickled sausage! Now that sounds really tasty. A few beers, pickled egg, sausage and onion...mmm...
 
Last edited:
langod

langod

simon1 said:
I LOVE pickled eggs and red beets. I posted a recipe a few years ago [post=2516444] here [/post] that has a link to what I made.
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I've done a quickie version a few times -- got the idea from my Dad who used to do it all the time when I was a kid.

When you finish a jar of pickled beets, take a few whole hard-boiled eggs and throw them into the leftover juice. Let 'em sit for a few days until they turn nice and purple. Mmmmm. 'course when people see you eating a purple egg, they tend to look at you strangely...
 
DoctorShavegood

DoctorShavegood

"A Boy Named Sue"
TexLaw said:
Then make another batch to pickle while you go ahead and eat the ones you have. Keep the pipeline full!
Click to expand...

Great idea.

cleanshaved said:
Maybe try using a bit of chipotle pepper instead of smoked sausage to get the smoke flavour you are after.
Click to expand...

See, now that is why we talk about these things. Some ideas may come from out of nowhere.

TexLaw said:
I bet that tossing a chipotle en adobo in the jar (whole or minced) or just some chipotle sauce would get that effect.
Click to expand...

I'm thinking about using a whole small can of chipotle's with all of the adobo sauce. 3.5 oz can.

$Chipotle.jpg



DoctorShavegood said:
Now my wheels are turning....Pickled Chipotle Eggs.
Click to expand...

Did I say that?

cleanshaved said:
Its got winner written all over it.
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I agree.

TexLaw said:
Mine, too. Next batch!!!
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Me too. I only have a big 7.5 oz can in the pantry...may have to wait till this weekend to get started. What other ingredients would go good in there? Pearl onions? Shallots?
 
cxg231

cxg231

Not to change the subject from pickled eggs, but here are some spicy garlic dill pickles I made a few weeks ago. Each jar has a TBS of pickling spice (I think I used Alton Brown's recipe), a TBS of hot pepper flakes, four crushed garlic cloves, and a big spring of dill. Brine is half water, half white vinegar with 3% salt added by weight. Sounds like a lot of salt but since the brine is less than half the volume of the jar, it evens out pretty nicely.

IMG_4829.JPG by cxg231, on Flickr
 
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