StillSmart

Who still pickles??..we love making jams & chutney to give to family & friends, but we also pickle our own eggs and onions.



These are some we did a few weeks back, plain pickled eggs, with a larger jar of eggs with a few slices of our own beetroot. This marbles the egg white so when their sliced for a salad it adds a little colour.

longer-term pickled eggs.....'tis my fave way of eating eggs mate (and I have chooks, so I have LOTs of eggs).....
When done well, they are 'the best thing' with a real ale, IMHO.
have you a recipe to share pls?

Hi Frank....

With a pint of real ale and a noggin of the strongest Cheddar cheese you can buy...crust bread.....


We follow this guy Here and have never had a bad one. It was his website that got us started with the beetroot.

i do all my own pickles,eggs,red cabbage,onions,mixed pickles,beetroot, also make my own bacon ,parma ham and smoke them to

Bloody hell Popcorn, you do all that?, you must be a reincarnation of old man Popcorn himself...

Frank wrote:longer-term pickled eggs.....'tis my fave way of eating eggs mate (and I have chooks, so I have LOTs of eggs).....
When done well, they are 'the best thing' with a real ale, IMHO.
have you a recipe to share pls?

We have also oiled eggs. Works really well.

I will throw my hat in on the recipes...

Jellied pickled beetroot recipe.

Prepare beetroot as you would normally (boil, skin & slice)
Place in a good clean jar cover with this mix....

One Raspberry jelly made up to 3/4 of the volume on the packet.
Use HOT white vinegar instead of water.

de-lish-us !

Icefever wrote:Bloody hell Popcorn, you do all that?, you must be a reincarnation of old man Popcorn himself...

I guess it must be a throwback to my wine making days in the 70's, when we weren't too concerned proper sterilising etc., because now I just can't stand the smell or taste of vinegar. If I need to use it in a recipe I have to hold my nose

AidanMac

Yep... I will ask again, but to be sure from the perspective of the actual pickling (and i'll see what Mrs Frank has as a reciprocal, iffen you wish......)

Frank wrote: have you a recipe to share pls?

Recipe as follows....

Eggs enough to fill your jar.
1 Medium beetroot.
Pickling vinegar.
----------------------------------------------------------------------------
Boil a medium beetroot until cooked, when cool remove skin, and slice.

Put water in the saucepan (boil this beforehand using the kettle if you want to save time).

Add a few tablespoons of vinegar to the water. This will coagulate any egg white if the egg should break and leak its contents.

Add the eggs, one at a time, gently lowering them into the water with the big spoon. If any crack, the vinegar will stop the white from spreading.
Boil the eggs for 20 minutes. Half way through the boil, gently move the eggs around in the pan to make sure they get even heating. You can boil them for longer if you have a large number of eggs in one pan as these will lower the water temperature when added.

Remove the eggs from the heat.

Pour most of the water away and run the eggs (still in the pan) under cold running water to stop them cooking (this also stops the grey coating you sometimes get between the yolk and the white).
Using a spoon, crack the eggs all the way round (but don't peel yet) and leave them in the cold water to cool. This lets water in under the shell and helps when peeling by lifting the shell away from the egg.
If the eggs heat the cold water, which they probably will, replace the water with more cold as necessary.

Once cold, peel the eggs and place them into the colander to dry.
Put about 3 dry eggs into your clean jar, followed by 2 or 3 slices of the beetroot. Then add 2 or 3 eggs, followed by more beetroot, fill the jar.


Bring the vinegar to a boil, let it cool.

Pour the cold mixture over the eggs, making sure you cover them completely. The eggs at the top will sink as time goes by, so don't worry if some float.
Seal the lid tightly.
Store the jar in a cool / dark cupboard for six weeks.

Mashy wrote:I will throw my hat in on the recipes...

Jellied pickled beetroot recipe.

Prepare beetroot as you would normally (boil, skin & slice)
Place in a good clean jar cover with this mix....

One Raspberry jelly made up to 3/4 of the volume on the packet.
Use HOT white vinegar instead of water.

de-lish-us !

Now this one is SO off the wall,I just have to try it.

Robert.

You will not be disappointed.
Just sliced or smaller. Fantastic

Why do you boil and cool the vinegar?

Thanks for the tip on shelling them a bit easier.

I generally do a big jar of plain ones and a couple of smaller jars, one with a couple of teaspoons of curry powder and the other with a good glug of Tabasco.

Why do you boil and cool the vinegar?

To dissolve the jelly.