r/pickling

Last year’s hot Thai red peppers that I grew, green jalapeño peppers, red onion, white onion, carrot, cauliflower, garlic, bay leaf, fresh dill, fresh thyme, crushed red pepper, rainbow peppercorns pickled in a brine of 1-1/4 cup white vinegar, 3/4 cup water, 1 teaspoon of sea salt and a healthy 1 tablespoon of palm sugar. It’ll be spicy and great with beer and along side Mexican food. It’ll cure what ails you.

I made some heavytech eggs last week and thought deviled eggs would be a good way to use them. Followed a standard recipe but chopped the onion and jalapeños from the jars and added that to the filling. I sprinkled smoked paprika on top garnished with sliced Serrano and wedges of the carrot and andouille sausage. The ones with the sausage and carrot were better than the ones without.

Pickled Northern Pike Recipe 

(Fish must be frozen before using) no fresh filets 

Cuts filets into squares approximately pickled herring size. Cover completely with brine: half cup pickling salt to 1 quart water. 

Drain the brine after 24 hours then cover with white vinegar for 12 hours 

Next step is to drain off vinegar and throw it away. 

Pack the filets in jars and add raw onion slices with some whole allspice and bay leaves. (alternate layers) Add enough pickling solution to cover fish and seal the jars. (Keep Refrigerated)

Solution:

4 cups white vinegar 

2 cups sugar

1 cup Pinot Grigio 

1/4 cup pickling spice 

Dissolve sugar into the vinegar, heat do not boil, then cool. Add wine and pickling spice. Bring to a boil, then cool. Add to jars.  

I’ve been following this for the last month and decided to make it. How are people eating it? Just picking it out and chomping? Are there any recipes that people are using these in? Just curious how creative people are getting with this!

Countdown is on

Had a grey and just generally not great day of snow yesterday so figured it wasn’t worth it to try and take my food truck out for the night. Decided my fridge had been empty of delicious pickled eggs for too long instead.

So, made 3 jars of heavytech eggs, 2 jars of my grandmothers purple pickled eggs, and lastly tried a jar of curried mustard eggs. Now to wait for about two weeks to see how they all turned out.

Currently an experiment I’ve had in my head for a while, but I made some pickled red onions recently using a similar method. All the pho aromatics, paired with a spicy Korean twist- we’ll know in a few days.

Ingredients:

- 6 boiled eggs

- 3 cups of vinegar

- 1 cup water

- 3 tbsp gochugaru flakes

- 1 tbsp salt

- 1 tsp rock sugar

- 1 tsp coriander seed

- 1 tsp peppercorn

- 1 clove

- 1 star anise pod

- 1 clove garlic, minced

- 1 slice red onion

- 1/2 tbsp fresh ginger, minced

Bring the vinegar, water, pepper flakes, salt and sugar to a simmer until dissolved (the pepper flakes may not fully dissolve).

Add remaining ingredients to a jar, cool the brine with ice and pour over eggs, refrigerate for 5-7 days. Cross fingers.

I’ve been working on this recipe for years and I think I’m finally done tweaking it; dozen eggs boiled 10 min, into ice bath and peeled. In a sterilized jar bay leaf, pinch of coriander, black pepper corns, fennel seed, caraway seed, roughly chopped scallion, 2 halved garlic cloves, crushed red pepper and gochugaru. Brine 1/2 C white vinegar, 1/2 AC vinegar, 1 C water, 1/4 C sugar, 1 T salt, liquid from a can of beets (regular sliced, not pickled). Bring to boil and let cool. In the jar layer beets, sliced white onion, eggs. Pour over brine. Let cool and refrigerate. Gently roll the contents in the jar every dar or so. Good around 3 days, perfect around 5.

Brine is just salt, sugar, 70/30 vinegar water, chilli flakes, 1tsp peppercorns, two garlic cloves and fresh dill. I'm a simple man

The Instant Pot makes great hard boiled eggs that are incredibly easy to peel without effing up the whites. Added hot Thai chili peppers that I grew last summer. A mix of red and white onions along with sliced jalapeño peppers, carrots and dill. And of course a lot of garlic. Smoked andouille was mandatory in my case. The usual. It’s going to be spicy.

1/2 gallon Mason jar.

I fried up the sausage but otherwise kept to the recipe. Thanks for the inspiration