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Deejay's Amish Pickled Eggs (Multiple Recipes) (Read 54 times)
Apr 9th, 2017 at 10:23pm

DeejayDebi   Offline
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Connecticut

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Deejay's Basic Amish Pickled Eggs


Boil and Peel 12 eggs and put into a heat proof container.

Helpful Hints

I start with the basic recipe, make enough for the number of eggs I have to pickle cook it up and then add other ingredients to that recipe

4 Tablespoons yellow mustard
2 tablespoons Deejay's Honey Onion Dijon Mustard 
2/3 cup of sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water

Options per pint (6 eggs per pint)
1 teaspoon turmeric, Or  3-4 Saffron threads
Or 1 cup Beet Juice Or 1 cup Spinach Juice
Or 4 Tablespoon Balsamic Syrup Or 1 Cinnamon Stick
Or 2 tablespoons Sriracha Sauce
or anything else you like!

Mix all ingredients in saucepan and bring to a boil, stirring almost constantly.
Pour sauce over eggs. 
Let cool.
Put container in Fridge for 72 hours to let eggs absorb the sauce.

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For using different options Istart with the basic recipe - then:
Fill your jars to the top with the Basic recipe. Then decide what options you want.
Pour the liquid from one at into a small bowl, add your options, mix well then pout it back into the jar and seal tightly. You will have the perfect amount of liquid for each jar! This way you can easily try different flavors and it all take about the same time as making one.
Let cool.
Put containers in Fridge for 72 hours to let eggs absorb the sauce.

Here is tonight's adventure


 

AmishEggs.jpg (163 KB | 1 )
AmishEggs.jpg

Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

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