Hi All,

I recently got into home made pickles again, did a batch
of cauliflower and of course eggs. I love slicing a pickled
egg on toast for breakfast, with a few slices of pickled onion.

I don't have a recipe but I've been using something close to
this with great results. (size is 1 pickle jar).

5 hardboiled eggs peeled.
1 medium onion sliced in big chunks
1 small carrot sliced.
handful of peeled garlic. Slice into the cloves
3 hot peppers sliced. with seeds. (You choice on pepper)
Handful of rainbow peppercorns
1 bay leaf (to be fancy)
1 cup of water
1 cup of white vin
1/4 cup sugar (You can increase this if you want it does not
make the pickles sweet)
Salt.

Bring to a simmer for 5 mins or so, let cool chuck everything else
in the jar poor over liqued. If you need to top it up a bit, I always use
AC Vin just for that slight flavour.

The hard part is waiting. Best after 2 weeks, however they are darn
tasty after 1.

Shawn

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I never thought about eating pickled eggs. Considering the way eggs go when aged, it never occured to me.

I have been pickling this season. Got some garlic and onion jarred and have been slowly consuming in the fridge.

Did some kraut too.

Can I ask what pickled egg tastes like?

Daniel T

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Daniel Traechin wrote in a message to Tiny:

I never thought about eating pickled eggs. Considering the way eggs
go when aged, it never occured to me.

I love them.

I have been pickling this season. Got some garlic and onion jarred
and have been slowly consuming in the fridge.

I always pickle garlic, onion, carrots, cauliflower, beets and eggs.

Did some kraut too.

Nice. I love kraut but I'm not brave enough for fermented yet. Just pickles. :)

Can I ask what pickled egg tastes like?

It depends on your brine. My current batch is pretty spicy as I threw in a bunch of bird chili's and various other ones I found cheap at the market.

I don't recomend a store bought one unless you like the flavour of nothing but white vinegar.

Use a small mason jar, and make your pickle brine chuck a hard boiled and peeled egg or two in it, wait a week and give it a shot. 2 Weeks is the recomended wait time, but I've never been able to wait longer then a week. LOL

Shawn

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Shawn Highfield wrote to Daniel Traechin <=-

Nice. I love kraut but I'm not brave enough for fermented yet. Just pickles. :)

Fermented foods are really good for you. My parents love sauerkraut. I
just can't get past its strong bitter taste as I seem to taste bitterness
above all other flavors.

Something to haunt your nightmares:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Sauerkraut Cake
Categories: Chocolate, Cakes
Yield: 16 Servings

2 1/4 c Flour, Unbleached, Sifted
1/2 c Cocoa, Baking
1 ts Baking Powder
1 ts Baking Soda
1/4 ts Salt
2/3 c Butter Or Regular Margarine
1 1/2 c Sugar
3 lg Eggs
1 ts Vanilla
1 c Water
2/3 c Sauerkaraut *

MMMMM-----------------CREAMY CHOCOLATE FROSTING----------------------
1 oz Semi-Sweet Chocolate
3 oz Cream Cheese, Softened
1 tb Milk
1 c Confectioners' Sugar
1/8 ts Salt
1/2 ts Vanilla Extract

* Sauerkraut should be rinsed and drained thoroughly and then chopped
coarsely.
~---------------------------------------------------------------------
Sift together the flour, cocoa, baking powder, baking soda and
salt; set aside. Cream together the butter and sugar in a bowl until
light and fluffy, using an electric mixer set at medium speed. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Add dry ingredients alternately with water to creamed
mixture, beating well after each addition. Stir in sauerkraut.
Spread batter in greased 13 x 9 x 2-inch baking pan.

Bake in a preheated 350F oven for 35 minutes or until cake tests done.
Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into
squares.

CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water.
Cool slightly. Combine chocolate, cream cheese, milk, confectioners'
sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high
speed until smooth and creamy.

NOTE: This is one of those dishes that sound absolutely horrible, but
tastes great. It is also one of those recipes that is a classic but you
can never find in most cookbooks. I have fooled my kids with this as well
as seen it done on TV. Everyone thinks that the sauerkraut is coconut.
So be sure to rinse and drain the sauerkraut several times when you make
this recipe.

MMMMM

-- Sean

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Hi digimaus,
On <Wed, 08 Oct 24>, you wrote me:

Nice. I love kraut but I'm not brave enough for fermented yet.
Just pickles. :)

Fermented foods are really good for you. My parents love sauerkraut.
I just can't get past its strong bitter taste as I seem to taste bitterness above all other flavors.

I should have explained better. I love fermented foods, I'm just not brave enough to try making my own yet. Although you'd think it wouldn't bother
me I used to make toilet wine all the time.

Title: Chocolate Sauerkraut Cake

Hrmmm. I don't think so, but if someone else made it I'd try it.

Shawn


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On 07 Oct 2024, Shawn Highfield said the following...

Daniel Traechin wrote in a message to Tiny:

I never thought about eating pickled eggs. Considering the way eggs
go when aged, it never occured to me.

I love them.

I have been pickling this season. Got some garlic and onion jarred
and have been slowly consuming in the fridge.

I always pickle garlic, onion, carrots, cauliflower, beets and eggs.

Did some kraut too.

Nice. I love kraut but I'm not brave enough for fermented yet. Just pickles. :)

That was me for a long time. Brad Leone's kraut video pulled me out of the muck. I don't really like his public persona since but that one video changed the course of my diet.

Can I ask what pickled egg tastes like?

It depends on your brine. My current batch is pretty spicy as I threw
in a bunch of bird chili's and various other ones I found cheap at the market.

I don't recomend a store bought one unless you like the flavour of
nothing but white vinegar.

I live in the US and have never seen a pickled egg on a shelf. Only recently heard about it once in a movie where a guy walks into a pub, asks for a pickled egg and something else and gets shot in the head. Forgot the movie, but thought it was weird he'd ask for a pickled egg in a pub. But then, I've never been in an English pub.

Use a small mason jar, and make your pickle brine chuck a hard boiled and peeled egg or two in it, wait a week and give it a shot. 2 Weeks is the recomended wait time, but I've never been able to wait longer then a
week. LOL

I'd need to eat one someone made before I decide to pickle an egg. I'd have to like eating it before anything - and I'm really skeptical. At the moment I'm day one of a three day fast, so naturally I'm doing much recipe reading.

I'll check the recipe echoes for pickled recipes.

D

... One tequila, two tequila, three tequila, floor.

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Hi Daniel,
On <Tue, 14 Oct 24>, you wrote me:

That was me for a long time. Brad Leone's kraut video pulled me out
of the muck. I don't really like his public persona since but that
one video changed the course of my diet.

I've watched a lot of his fermented videos (before that whole channel
went to hell) and I have made "wine" and drank it.... Sigh Okay you just
talked me into making kraut.

Just have a batch of pickled beets cooling now. ;)

I live in the US and have never seen a pickled egg on a shelf. Only

... and yet I've never seen a jar of pickled pigs feet anywhere but in the
US. :) Truth be told I like the crazy things, as well as boiled peanuts.
Had friends in SC for a while. Tried different things on the drive to and from.

I'd need to eat one someone made before I decide to pickle an egg.

Well if you ever get to the Toronto area I normally have some in the fridge.

I'd have to like eating it before anything - and I'm really
skeptical.

If you like pickled things, and you like a hardboiled egg. Combine the
two in flavour. It's really quite good.

Shawn

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Daniel Traechin wrote to Shawn Highfield <=-

I'll check the recipe echoes for pickled recipes.

Just ask. I have over 300,000 recipes in my
MealMaster setup...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Mushrooms
Categories: Appetizers
Yield: 4 servings

4 lb Small Mushrooms
4 c Boiling Water
1 1/2 tb Salt

MMMMM--------------------------MARINADE-------------------------------
1 3/4 c Water
15 Peppercorns
2 Bay Leaves
2 1/2 tb Salt
3/4 c Sugar
3/4 c Vinegar

Cut the mushroom stems off at the cap level. Place the heads in
boiling salted water. Simmer till they sink to the bottom. Strain.
Boil marinade water with peppercorns and bay leaves for 30 minutes.
Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a
boil. Place the mushrooms in small jars. Cover with hot marinade.
Close the jars. Keep refrigerated. Use for canapes and salads, or as
appetizers.

MMMMM

-- Sean

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Tiny wrote to Daniel Traechin <=-

If you like pickled things, and you like a hardboiled egg. Combine the two in flavour. It's really quite good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Eggs #1
Categories: Eggs, Appetizers, Condiments
Yield: 12 servings

12 Eggs
1 tb Salt
2 c White Vinegar
1 c Cold Water
1 tb Mixed Whole Spices (In Bag)

Put eggs and salt in cold water and bring to the boil. Shut off heat;
let satnd for five minutes. Drain. Place eggs in cold water and
peel,(keep the water running while peeling the eggs). Let eggs stand
until cold. Mix together the remaining ingredients. Let boil and then
cool. Make sure eggs and vinegar are cold before putting in jars.
Leave 24 hours before eating pickled eggs.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Eggs #2
Categories: Appetizers
Yield: 6 servings

6 Hardcooked eggs
1 c Cider vinegar
1 c Beet liquid
1/3 c Sugar
1/2 ts Salt
1/4 c Onion, chopped
4 Whole cloves

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar,
salt, onion and cloves. Pour over eggs. Cover and refrigerate at
least 2 days. Slice eggs. 6 servings, 145 calories per serving

Source: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by
Elizabeth Rodier Aug 93

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Eggs and Red Beets
Categories: Penndutch, Cheese/eggs, Vegetables
Yield: 1 Servings

1 x Beets
1/4 c Brown sugar
1/2 c Water, cold
3 ea Cloves
1 x Egg, hard boiled
1/2 c Vinegar
1 ea Cinnamon

Boil young beets until tender. Skin and cover with liquid made by
combining the brown sugar, vinegar, water, a small piece of cinnamon,
and 3 or 4 whole cloves. Let beets stand in this mixture for several
days. Remove and add whole hard boiled shelled eggs to the liquid and
let pickle for 2 days before using.

MMMMM

-- Sean

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Hi digimaus,
On <Tue, 14 Oct 24>, you wrote me:

cool. Make sure eggs and vinegar are cold before putting in jars.
Leave 24 hours before eating pickled eggs.

Mine take at least a week to be good. Two weeks is the best that
way the flavours have all got into the egg. 24 hours... may as well
just put vinegar on a hard boiled egg IMO.

Shawn


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Tiny wrote to Digimaus <=-

Mine take at least a week to be good. Two weeks is the best that
way the flavours have all got into the egg. 24 hours... may as well
just put vinegar on a hard boiled egg IMO.

I can't handle the taste of vinegar at all. I seem to taste bitter tastes
more in any food that has vinegar in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marie Becker's Potato Stew
Categories: Vegetables, Ceideburg, Bacon, Smoked
Yield: 6 Servings

Stephen Ceideburg
1/2 lb Slab bacon
3 tb Butter or light oil of your
-choice
3 tb Flour
4 To 5 cups, scalding hot
-light chicken broth or
-water
2 lb Potatoes, whole if
-fingerlings, or cut up if
-larger, peeled
Salt and freshly ground
-pepper, to taste
1 Mediterranean bay leaf
10 Parsley sprigs, tied into a
-bundle
1 Garlic clove, chopped
3 tb Chopped parsley leaves

For a strong smoked taste, do not blanch the bacon; for a light taste,
blanch it 7 to 8 minutes in cold water.

Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot
and render over medium-low heat until light golden. Remove lardoons
to a plate; drain off all fat in pan and replace it with the butter.
Heat well, then add flour and cook to a golden roux, 4 to 5 minutes.
Whisk in chicken broth. Bring to a boil, stirring. Add lardoons,
potatoes, salt and pepper and the herb bundle. Reduce heat to a
simmer, cover (keeping lid slightly askew), and cook 20 to 25
minutes, or until potatoes are tender. Add garlic and parsley.

PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat
(6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.

Posted by Stephen Ceideburg

MMMMM

-- Sean

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Hi digimaus,
On <Wed, 15 Oct 24>, you wrote me:

I can't handle the taste of vinegar at all. I seem to taste bitter
tastes more in any food that has vinegar in it.

I wonder if it's caused by you having to drink the ACV for heart
burn?

I love vinegar, but I like the good ones, so I can't afford them. lol

Shawn


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I wonder if it's caused by you having to drink the ACV for heart
burn?

I've been like this since I was five or six years old.

I love vinegar, but I like the good ones, so I can't afford them. lol

Like me and olive oil.

-- digi




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Hello Sean!

16 Oct 24 11:30, you wrote to me:

Like me and olive oil.

Yeah, I too like the good stuff, but it's too expensive for the likes
of me. ;)

Shawn

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On 14 Oct 2024, Tiny said the following...

Hi Daniel,
On <Tue, 14 Oct 24>, you wrote me:

That was me for a long time. Brad Leone's kraut video pulled me out of the muck. I don't really like his public persona since but that one video changed the course of my diet.

I've watched a lot of his fermented videos (before that whole channel
went to hell) and I have made "wine" and drank it.... Sigh Okay you just talked me into making kraut.

Just have a batch of pickled beets cooling now. ;)

I live in the US and have never seen a pickled egg on a shelf. Only

... and yet I've never seen a jar of pickled pigs feet anywhere but in
the US. :) Truth be told I like the crazy things, as well as boiled peanuts. Had friends in SC for a while. Tried different things on the drive to and from.

I have only heard of black people eating pig's feet, and that's the extent of my knowledge on that topic. I'm quite a foodie, but the concept of eating it turns my stomach a bit.

I'd need to eat one someone made before I decide to pickle an egg.

Well if you ever get to the Toronto area I normally have some in the fridge.

I may go to next year's Hackfest.

I'd have to like eating it before anything - and I'm really skeptical.

If you like pickled things, and you like a hardboiled egg. Combine the two in flavour. It's really quite good.

Shawn

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Hi Daniel,
On <Fri, 17 Oct 24>, you wrote me:

I have only heard of black people eating pig's feet, and that's the
extent of my knowledge on that topic. I'm quite a foodie, but the
concept of eating it turns my stomach a bit.

I saw a jar when I was in SC and bought it. I quite liked them to be
honest with you. However I was raised (and stayed) pretty poor so
anything is good. LOL

Well if you ever get to the Toronto area I normally have some in

I may go to next year's Hackfest.

Give me a heads up and let me know how spicy (if at all) you like things
and I'll have a fresh 2 week jar waiting for you.

Shawn

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On 18 Oct 2024, Tiny said the following...

Hi Daniel,
On <Fri, 17 Oct 24>, you wrote me:

I have only heard of black people eating pig's feet, and that's the extent of my knowledge on that topic. I'm quite a foodie, but the concept of eating it turns my stomach a bit.

I saw a jar when I was in SC and bought it. I quite liked them to be honest with you. However I was raised (and stayed) pretty poor so anything is good. LOL

Well if you ever get to the Toronto area I normally have some in

I may go to next year's Hackfest.

Give me a heads up and let me know how spicy (if at all) you like things and I'll have a fresh 2 week jar waiting for you.

Shawn

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i'll try to remember

... I'm not avoiding chores, I'm conducting an experiment in entropy

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