So I just got done putting up some spicy pickled eggs and some spicy pickled wieners. These things are the absolute BOMB, and they're easy to do
Here's how you do them:
Boil and peel a dozen eggs (everybody has got their own favorite way to do this). Easiest is boil in salted water and cool in icewater and peel under
running water (no real voo-doo with my method).
Add the following ingredients to a sauce pan:
- 2 Cups of white vinegar
- 2 Tbs of Canning / Kosher salt
- 2 Tbs sugar (cane is best)
- 1 Tbs of chopped garlic (I use the stuff in a jar...raw garlic can be dangerous).
- 1 Tbs (heaped) of red pepper flakes (I use the super-hot 'Chile Pequin' kind)
- (1) 1/4" slice of yellow onion, quartered.
- (1/2) Bottle of Louisiana Hot Sauce (you could use any vinegar based sauce like Tabasco, or Texas Pete, etc.)
- (2-3) Generous forkfuls of Mozzeta Hot Cherry Peppers (the kind you use for sammiches)
- (1) orange Habanero pepper, sliced into thin rings, seeds and all. (you can go for two if you like HOT)
1. Cover vinegar mixture and simmer for 15 minutes
2. Put a ladle of the vinegar mixture with the goodies into a 1 qt. canning jar.
3. Fill the jar about half way with the boiled eggs, and pack down
4. Add another ladle of the vinegar mixture.
5. Add the rest of the eggs, pack down and seal.
6. Let the eggs rest for 3-5 days before eating, gently shaking them up periodically the first day.
Note - Depending on what size eggs you use, you may have more eggs than will fit in one jar. However, you will also have a little extra pickling
juice left over also. I keep some small canning jars around just for this. Take the left over eggs and add them to a smaller canning jar and cover
with the pickling mixture.
Note 2 - If for some reason you run out of pickling mixture you have two options. 1.) You can just fill the jar with vinegar, or 2.) you can fill the
rest of the jar with water (so long as the ratio of vinegar to water doesn't go below 2:1).
Now, this is not
a long term storage pickling recipe. These eggs technically don't have to be refrigerated, but I do. They will last for 2-3
months in the fridge...if they last that long before being eaten!
You've just made the best pickled eggs you will ever eat...period!
Lastly, here's the recipe for the pickled wieners:
- Same ingredients for the pickling juice as above.
1. Slice wieners lengthwise.
2. Add a ladle of the spicy brine to a 1. Qt. canning jar.
3. Add the wieners, roughly (12) pieces depending on how big.
4. Fill the rest of the jar with the spicy brine.
5. Let 'em age for 3-5 days minimum and then MAOW on them!
Best pickled wieners you'll ever eat...period! Easy-peasy!
Note: Some recommend Nathans or Hebrew Nationals for this, but I think those are too garlicy. So, I use regular old Oscar Meyer hot dogs, and they
turn out great. You can also use smoked sausage, or smoky links for this. You can even throw in a bit of liquid smoke if you want.
ENJOY!!! This stuff is the BOMB!!
edit on 4/8/2020 by Flyingclaydisk because: (no reason given)
edit on 4/8/2020 by
Flyingclaydisk because: (no reason given)