pickled eggs

[Guest guest]

hello

i've made some pickled eggs using the recipe below. they were in the brine on

the counter almost 4 weeks. today was the taste test. the eggs are very soft so

i mashed one and added pepper and then ate it on a cracker with pesto and

mozzarella. very tasty. alone though it's very tart.

the eggs were beginning to decompose so i lifted all the eggs out of the brine

and have them in the frig now.

anyone else have experience with this recipe? recommendations? i don't know

anything about pickled eggs except for trying this recipe.

> Rusty's KT vinegar pickled eggs

>

> Use long brewed tart KT, almost vinegar for best results.

> Blanch one bulb of GARLIC for 1 minute in boiling water, then peel,

> and toss the naked toes into a quart jar.

>

> Chop up about an ounce of fresh GINGER root and toss it in.

>

> Boil a dozen EGGS and cool for at least an hour [preferably refrigerated]

> so the eggs shrink a bit inside the shell and are easier to peel.

> [older staler eggs are easier to peel.]

> Peel them and toss into the jar.

> Add one chopped up jalapeno or habenero [my choice] PEPPER.

> Fill with KT.

>

> Leave 3 weeks.

Donna

[Guest guest]

Hi Matilda,

It's some time ago that I made these pickled eggs from Rusty's recipe.

Had I not enjoyed them I would not have recommended the recipe.

I wonder whether you used REALLY really hard-boiled eggs?

After their time in the pickling liquid, mine were as hard as ever and

certainly did not decompose.

Another thing I could think of (probably the more likely one)

is that your KT was not acidic enough for the preservation of the eggs.

You REALLY need to use very acidic KT, VERY acidic.

If you use a Kombucha recipe with less sugar than 1/2cup sugar per quart

there will not be enough sugar to turn into acidic compounds in the

concentration. Also, the salt in the recipe is important (and you can't

scrimp on that) as it is also a powerful preservative.

You might try that, if you want to go for the pickled eggs again.

All best,

Margret in cool but sunny UK :-)

In message <jrpu6i+rt18eGroups> you wrote:

> hello

> i've made some pickled eggs using the recipe below. they were in the brine on

the counter almost 4 weeks. today was the taste test. the eggs are very soft so

i mashed one and added pepper and then ate it on a cracker with pesto and

mozzarella. very tasty. alone though it's very tart.

>

> the eggs were beginning to decompose so i lifted all the eggs out of the brine

and have them in the frig now.

>

> anyone else have experience with this recipe? recommendations? i don't know

anything about pickled eggs except for trying this recipe.

--

+------------------ Minstrel@... --------------------+

" Do not be afraid; I am the first and the last, and the living One;

and I was dead, and behold I am alive forevermore, and I have the

keys of death and of Hades. " (Jesus)