Author Topic: Pickled Eggs  (Read 340 times)

Offline rnmac

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Pickled Eggs
« on: August 04, 2018, 06:23:34 am »
I made 2 different brines, 1 using pickling vinegar & the other using apple cider vinegar.

4       C.    Apple Cider Vinegar
1       C.    Water
   ½    C.    Brown sugar
3          fresh, smoked jalapeno peppers
1          smoked large red onion
3          cloves smoked garlic, coarsely chopped
1    ½   T.    Pickling Salt
1       t   Pickling Spice

I brought everything but the eggs & sausage to a low boil, covered and let simmer for 10 minutes.  I cold-smoked the eggs, jalapenos, garlic & onions for 2 hours using apple.
The eggs & sausages got 5 days to bloom in the fridge in zip-locs while the jalapenos, garlic & onions had 2 days.
Each jar got 18 eggs & 8 of the sausage. Sausages I used were P.C. Smokies.

4       C.    Pickling Vinegar
1       C.    Water
   ½    C.    Sugar, granulated
3          fresh, smoked jalapeno peppers
1          smoked large red onion
3          cloves smoked garlic, coarsely chopped
1    ½   T.    Pickling Salt
1       t   Pickling Spice

Extra large eggs were used & P.C. Smokies.




Everything got 2 hours of apple smoke. Sorry I didn't get a pic of the sausage in there.
I used gallon jars. Made 2 of each brine, 1 with & 1 without jalapenos.

And seeing as I had a few jalapenos & garlic cloves left over.

I had some extra eggs so I decided to try deviling some for a treat. They didn't last very long.
I will definately be doing these again. The egg salad sandwich was pretty tasty too.


The eggs were put in the jars on the 22nd of july & I'll try them 10th of august at a due I have
coming up.