Post by Big Joe on Nov 2, 2023 14:57:50 GMT -5
Pug Eggs or pickled eggs that do not need refrigeration is todays subject LOL. We have been doing these a few months and they work great. Got the recipe from the lady at the Amish store and I trust her very much. We love the things for just snacking to making a mean egg salad for sandwiches.
PUB EGGS
2 dozen eggs (enough to fill half gallon jar)
2 rounded Tbs pickling spices.
1 tsp salt
1 tsp crushed red pepper flakes (optional)
white vinegar (enough to fill jar) (AC works well too)
half gallon jar.
pickle pebble (a glass fermentation disk)
plastic lid (100% vinegar causes metal lid to rust)
Boil and peel the eggs, set aside.
Wash and sterilize a half gallon jar - fill with boiling water set aside to keep warm.
Drain jar and add the spices and eggs.
Fill with 100% vinegar to cover eggs. Add the pickle pebble and press down in a large bowl or in the sink to catch the over spill.
The vinegar needs to partially come up on the pebble. Add lid and set aside for at least 2 weeks for best flavor.
Ok, we tried adding beets and/or beet juice - didn’t like it over the plain eggs. Also, we found 50/50 mix on the white and AC vinegars seems best for us. We found don’t use raw vinegar for this one, we couldn’t get it to work. We also found something to hold eggs down is REALLY needed or you will lose any eggs not submerged they just have a nasty flavor.
And we don’t use fresh hot peppers in this, they hurt some so it's best to just use the pepper flakes for taste and heat.
We do not refrigerate this it just sets on counter or on pantry shelf.
We haven't tried this in a full gallon jar, yet the halves seem to work fine, and we do them about 2 weeks apart to keep them always handy.
PUB EGGS
2 dozen eggs (enough to fill half gallon jar)
2 rounded Tbs pickling spices.
1 tsp salt
1 tsp crushed red pepper flakes (optional)
white vinegar (enough to fill jar) (AC works well too)
half gallon jar.
pickle pebble (a glass fermentation disk)
plastic lid (100% vinegar causes metal lid to rust)
Boil and peel the eggs, set aside.
Wash and sterilize a half gallon jar - fill with boiling water set aside to keep warm.
Drain jar and add the spices and eggs.
Fill with 100% vinegar to cover eggs. Add the pickle pebble and press down in a large bowl or in the sink to catch the over spill.
The vinegar needs to partially come up on the pebble. Add lid and set aside for at least 2 weeks for best flavor.
Ok, we tried adding beets and/or beet juice - didn’t like it over the plain eggs. Also, we found 50/50 mix on the white and AC vinegars seems best for us. We found don’t use raw vinegar for this one, we couldn’t get it to work. We also found something to hold eggs down is REALLY needed or you will lose any eggs not submerged they just have a nasty flavor.
And we don’t use fresh hot peppers in this, they hurt some so it's best to just use the pepper flakes for taste and heat.
We do not refrigerate this it just sets on counter or on pantry shelf.
We haven't tried this in a full gallon jar, yet the halves seem to work fine, and we do them about 2 weeks apart to keep them always handy.