First time making pickled eggs and I think they are just as eggcited about it as I am.

Comments

• Astronut@lemmy.zip ⁨1⁩ ⁨day⁩ ago

  Happy farting bro! Them sonsabitches is good though!

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  • JasonDJ@lemmy.zip ⁨1⁩ ⁨day⁩ ago

    I can’t wait. They have to soak in the brine at least two days for peak pickling.

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    • Astronut@lemmy.zip ⁨1⁩ ⁨day⁩ ago

      It helps eminently if you can put them in a vacuum jar. It really sucks the brine into the eggs!

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• SnotFlickerman@lemmy.blahaj.zone ⁨1⁩ ⁨day⁩ ago

  Image

  May I offer you an egg in this trying time?

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• TisI@lemmy.zip ⁨19⁩ ⁨hours⁩ ago

  I’ve never had pickled eggs, what do they taste like? Also, what label maker do you have?

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  • JasonDJ@lemmy.zip ⁨18⁩ ⁨hours⁩ ago

    Basically tastes like what SatansMaggottCumFart said. Hard boiled egg with a slightly spicy, sweet, vinegar taste.

    Label maker is a Niimbot. It’s a Bluetooth printer and I think there are only (official) apps for android and iOS. I tried a Linux flatpak for it but didn’t have flatseal installed and didn’t feel like messing with its permissions.

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  • SatansMaggotyCumFart@piefed.world ⁨19⁩ ⁨hours⁩ ago

    Like eggs but pickled.

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• Sir_Premiumhengst@lemmy.world ⁨19⁩ ⁨hours⁩ ago

  Eggscellent

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• crank0271@lemmy.world ⁨1⁩ ⁨day⁩ ago

  Did you work off of a recipe? Care to share it? I love pickled eggs.

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  • JasonDJ@lemmy.zip ⁨1⁩ ⁨day⁩ ago

    This is a half gallon ball-style jar (was originally a jar of Mt. Olive Pickels).

    There’s about 20 eggs and two cans worth of sliced beets in there.

    Saved the juice of the two cans worth of beets. Added about 2c of white vinegar. Added some sugar, some kosher salt, some peppercorns, some clove, and some bay leaves.

    Specifically, the recipe said “~1.5c beet-can-water (add water if needed), 2 cups vinegar, 1c granulated sugar, 1tsp kosher salt, 1Tbs peppercorn, 8 cloves, 2 bay leaves.”

    Of course, I tend to have a heavy hand when it comes to spices. And sugar. And salt. And vinegar.

    Bring that to a boil until the sugar is fully dissolved, then simmer for ~5 mins.

    Meanwhile, layer peeled, boiled eggs and beets in jar. I did a layer of 5 eggs, followed by half a can of beets.

    Then pour the hot brine over the eggs. I put the mason jar on top of a cloth inside of (cold and empty!) saucepan to prevent messes.

    Let the jar cool ~30 mins to room temperature uncovered (or covered with cloth). Then lid and refrigerate and let soak 2 days before consuming. Supposedly keeps 2-3 weeks in the fridge before texture starts to get gross, many people will eat them upto a month.

    I was worried about not having enough brine…I had enough surplus to make a 1qt jar with about a dozen more eggs (and no beets) in it. Will probably gift it to a friend or neighbor, if I like how they come out.

    My dirty secret is…this recipe came from an LLM. I was trying to figure out what to do with a surplus of eggs (chickens, amiright?) and pickling was one suggestion. One thing led to another and they gave me a recipe. I haven’t had pickled eggs in forever…but I can’t wait to break into these guys.

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    • crank0271@lemmy.world ⁨16⁩ ⁨hours⁩ ago

      Thank you for this, and agreed about recipes being one of the few things that I actually understand using LLMs for.

      This is the recipe I’ve been using and really enjoy: recipekeeperonline.com/…/Ypuc-6Fvm0u0zVkEXOy4_A

      As you’ll see from my notes, I’m not confident enough making food with “put a bit of this, some of that.” I’m much more comfortable with exact measurements. Perhaps one day I’ll get there, but I appreciate your including the ingredient measurements from your recipe.

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• overkrill@lemmy.dbzer0.com ⁨1⁩ ⁨day⁩ ago

  “o wow”

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