Pickled

I made my first picked eggs. I just grabbed a pickling recipe off the internet. For the pickling juice I used 3/4 cup of apple cider vinegar, 3/4 cup of white vinegar, 3 tablespoons each of salt and sugar. I heated it all up till the salt and sugar granules disappeared. Let cool and then built my ingredients and spices. Eggs, smoked sausage/smoked ham, onion, peppercorns, celery seed, star anise, dill weed, jalapeno and cherry tomatoes. The below quart bottles have been sitting for 3 days. I opened one up today and tasted an egg. It was delicious but not quite there.

Questions:

1. How long should I pickle?
2. Should the juice taste salty or more vinegary? Or both?


What have ya'll pickled that was a pretty good recipe?

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I have never pickled anything..............except myself on the odd occasion.

My farther use to make pickled onions which were devine. He also made jams and a nice mustard pickle.
I should look at doing a batch of pickled onions one day.
If only I paid attention more when I was young.

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.

I'm going to try this one next time, except substitute a cinnamon stick for the bay leaves:

http://allrecipes.com/recipe/pennsylvania-dutch-pickled-beets-and-eggs/

Mike, I thought about using the beets for added flare. Next time I'll try those. One of the jars above has 2 bay leaves. I opened one to try the onion and the tomato. It seems they have not "cooked" long enough and after three days are still crunchy. I'm considering a full 7 days before I can't stand to wait any longer. Again I have no clue how long to let brine.

I've never done any that had onion or tomatoes in it...they may not get "cooked."

I usually let 'em sit for about 3 days then start eating them. Whether they should taste salty or vinegary I guess just adjust the portions to your liking.

DoctorShavegood said:

smoked sausage/smoked ham, onion, peppercorns, celery seed, star anise, dill weed, jalapeno and cherry tomatoes.

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simon1 said:

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I guess leaving out the sardines was a good idea eh?

My two favorite things to pickle are sliced jalapenos and sliced fresh ginger. I use them a lot, and they last so long after pickling that I only have to prepare them two or three times a year.

The pickling brine is the basic Momofuku method:


For brine:

• 1 cup very hot tap water
• 1/2 cup rice-wine vinegar
• 6 tbsp sugar
• 2 1/4 tsp kosher salt

I've been making pickled eggs with gojuchang, ginger, garlic, and "stuff" for a while, and I love 'em. They'll never get as "pickley" as vegetable pickles, but they are quite different.

I'd say to give them at least a couple weeks to see what will come of them. A few days probably won't cut it.

ouch said:

My two favorite things to pickle are sliced jalapenos and sliced fresh ginger. I use them a lot, and they last so long after pickling that I only have to prepare them two or three times a year.

The pickling brine is the basic Momofuku method:


For brine:

• 1 cup very hot tap water
• 1/2 cup rice-wine vinegar
• 6 tbsp sugar
• 2 1/4 tsp kosher salt

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Thank you. More sugar than I would have thought.

TexLaw said:

I've been making pickled eggs with gojuchang, ginger, garlic, and "stuff" for a while, and I love 'em. They'll never get as "pickley" as vegetable pickles, but they are quite different.

I'd say to give them at least a couple weeks to see what will come of them. A few days probably won't cut it.

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See, now that's what I was thinking. 2 weeks seems about right, but I'm hungry.

Such pretty colors I can almost smell them through the screen.

Looks good Aaron, the longer you can hold off the better. I love the onions, I like to throw pearl onions in sometimes instead of slice onions. The brines I use is definitely more vinegary than salty.

DoctorShavegood said:

See, now that's what I was thinking. 2 weeks seems about right, but I'm hungry.

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Then make another batch to pickle while you go ahead and eat the ones you have. Keep the pipeline full!

Ooooo, YUM! I make pickled eggs all the time. I love them smelly little snacks-pods.

2 weeks is good. Mess about with your recipe until you find something you like.

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.

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.

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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.

I've never pickled anything and put it into a jar for later consumption.

However, I like to "quick pickle" stuff for immediate use. For example, when I made arepas recently, I picked sliced red onions and jalapenos on the stove top, then stuck them on the arepas and consumed them. I just boiled them in the pickling brine for about 10 minutes and then let them sit until I was ready to assemble the arepas.

Same deal on the 4th of July. I sliced some fresh jalapenos and "quick pickled" them on the stove. Once the burgers were ready, I just stuck 'em on the burger with the other toppings and enjoyed.

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.

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

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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The dried ones or the one from a can?

DoctorShavegood said:

The dried ones or the one from a can?

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I would think dried would work just fine as with most pickling use dried spice. No reason not to use one from a can I would think but I have not done this so do keep that in mind.