The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: in the hills on April 19, 2012, 12:11:29 pm
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I have a serious egg glut at the moment. Both hen and quail eggs.
Would like to have a go at pickling.
Would be grateful of any recipees/ tips.
How long do they keep for? Do you have to store in the fridge once pickled?
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Boil eggs, peel (make sure the whites stay intact) and put into sterilised jars with whichever vinegar you like......My boys like cider vinegar best.
I'm afraid I can't tell you how long they last for as mine all get eaten within a month! No need to keep in the fridge.
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I've always wondered -
do you let the eggs cool right down first or cover them while still warm so they draw the vinegar in as they cool?
I've always left them till cold
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I prefer to cool down really quickly, in iced water, then you don't get the dark circle around the yolk.
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Agree with above...My oh likes chili pickled eggs too. Hes just done a jar of quail eggs pickled just for fun. Minr too dont last long enough to worry about BUT a jar did get forgotten at the back of the cupboard (At least 4 months) They were a bit vinegary and the white had gone a little more rubbery but ok....well we ate them and were still here.
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I made my last lot with garlic,bay and some pickling spice,I sold some to neighbours which I had turned yellow with tumeric and red with beetroot,beetroot and eggs pickled together are really nice :yum:
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i love pickled eggs and eat more of them than i do fresh. i agree with all the above tips, but add some brown sugar to the vinegar. i use malt vinegar cos i like it.
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We've got a tried and tested recipe here:
http://www.accidentalsmallholder.net/food/recipes/pickled-eggs/ (http://www.accidentalsmallholder.net/food/recipes/pickled-eggs/)
We've 'lost' jars for up to a year and they've still been delicious. :)
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If you get the time,it is absolutely worthwhile making your own vinegars because everything tastes so much different :yum: I agree with DITW as I tend to use brown sugar-especially when using Malt,yummm!
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Hmm i never bothered to read this post till now as I have never eaten a pickled egg in my life and the thought of it put me off...but now I have read it I am feeling hungry for pickled eggs and feel a new project coming on.
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Thank you everyone.
Will click on that link now, Dan.
Sounds easier than jam and chutney, so no prizes for guessing what Im doing next week. ;D
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Does this work for duck eggs? I prresume I would have to boil a bit longer?
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Not quite the same but I make salted duck eggs which are lovely (I think). I used to sell a lot of my eggs to a Phillipino woman I worked with as they are a bit of a delicacy and apparently just not the same with hen eggs.
Make a supersaturated salt solution (deep adding more salt until no more will dissolve and there are undissolved crystals at the bottom.
Place UNCOOKED eggs in a jar and cover with the brine and then leave.
When ready to use, take them out and boil them as you would normally for a hard boiled egg and eat as desired!
Ater they have been in the brine for about a week then have a pleasant saltiness and are usually chopped into salads etc. If you leave them for longer (up to a month or more) the yolk starts to change texture and become waxy. The white becomes unpleasantly salty and is usually thrown away and the yolk which really don't taste that salty are eaten or used in something called Mooncakes (which I have never done so don't know anything about).
I like them much more than pickled eggs but maybe an acquired taste.
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We've "lost" jars for over a year & they've been fine :yum:
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Must give this a go. :thumbsup:
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I have done pickled eggs before but they tasted very vinegary :( - i used white vinegar - should I have diluted it?
I like the idea of brown sugar because I use that when pickling courgettes but can somebody tell me how much brown suger per litre of vinegar to use please?
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just do it to your own taste.
could you share your pickled courgette recipe, ive never got that to work.
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Just for Deepinthewoods - my favourite courgette pickle recipe. I always add some chilli and tried some extra chilli which is good too.
This post prompted me to get last years courgette out and find the pickled eggs form the back of the cupboard - thanks.
I have used a combination of yellow & green courgettes but the yellow ones tend to go brown.
I also put a combination of small (finger size) sliced courgettes and peeled 'julienne' style bigger ones for variety.
Pickling mix:~
500ml cider vinegar
120g sugar
1&1/2 tsp dry mustard
1&1/2 tsp crushed yellow & brown mustard seed
1 tsp ground turmeric
500g courgettes
2tbsp salt
1 sm onion
1.slice courgettes &onoin very thinly into discs(easier with a mandoline!)
Place in bowl~add salt & mix well.cover with very cold water & stir to dissolve salt.
after 1hr drain & dry thoroughly~either in salad spinner or between towels.
2.Combine pickling mix in saucepan & simmer for 3 mins.set aside until just warm.
3.Mix courgettes & onion with the cooled liquid.~transfer to sterilised jars.cover & refrigerate for at least a day before eating.
Will keep indefinately in fridge.
can also add dried chilli flakes to the mix for an added kick!
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My Mum used to do a similar thing with cucumbers sliced with onion, but she used white vinegar and put celery seed in it. It was called "Bread and Butter pickle" and it was LUSH!!!!
Mary is now off to hunt for the exact recipe as cu's and onions are dirt cheap over here!!!!