Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
So. I just had one. I'm not sure if it was the brine I used or what. But the eggs were velvet smooth. And delicious! The taste had mild heat. And the brine from the hot sauce gave it a very nice funk. I'm going to take out a loan from my 401K. And do a gallon jar batch.
So. I just had one. I'm not sure if it was the brine I used or what. But the eggs were velvet smooth. And delicious! The taste had mild heat. And the brine from the hot sauce gave it a very nice funk. I'm going to take out a loan from my 401K. And do a gallon jar batch.
I was thinking about that myself. That's a lot of hot sauce. Looking for another pickled egg recipe. The mustard's where OK but want to do something different.
I am banned from making pickled eggs ever again. 3 weeks prior, I made up a bunch to take with me to our family trip to the cabin. I forgot I had brought them until day 3. I was so excited I remembered them, I busted them out and as soon as I cracked open the lid, the whole cabin smelled like a full pit toilet baking in 100 degree heat. I was able to choke them down, but I was banished to the outside with them and to NEVER make them again. No specific recipe, just a bunch of liquid and sauces I found in the fridge I boiled together for a brine. MAN DID THEY STINK. But I enjoyed them. You know their a good batch when it burns a bit while "crop dusting". GOOD TIMES!!