Henry Rifle Forums

I like pickled eggs and sausages .... first picture, about a month ago I decided to try and pickle some eggs and sausages together in the same jug .... second picture, the eggs turned out really good .... the sausages not so much .... their flavor wasn't bad but their texture left much to be desired .... I have no clue what type of sausages the commercial companies use but we do know of 4 different brands they don't use ..

I do like pickled eggs! Sausages in there.............maybe just with pancakes for me.

Primrose hot pickled sausages used to be one of my favorites .... it is my understanding that the high cost of meat put them our of business back in 2009 or 2010 .... I haven't found any that I like as well

with the recent purchase a Dash Deluxe Egg Cooker ===> https://www.amazon.com/gp/product/B0168 ... UTF8&psc=1 <=== .... we are revisiting pickling eggs .... the efforts with sausage outlined above didn't turn out well ..... I believe the problem stemmed from not having the right sausage .... the eggs can be eaten in as little as 24 hours .... the brine can be used twice without having to "revitalize" it

I put up my very first jar of pickled eggs on Jan 1. The brine was a simple mix of water, vinegar, salt, pickling spices, and sweet onions. I'm looking forward to trying them.

our brine recipe is pretty basic

2 qts water
1 qt white vinegar
1 cup plain salt
red food coloring

boil for 4 - 5 minutes

add to jar :
1 ... table spoon or so of dill seed
2 ... eggs
3 ... brine
4 ... shot of liquid garlic

I like them to but don't mix them with a few beers the results are dangerous.

finished product ...

JEBar wrote:our brine recipe is pretty basic

2 qts water
1 qt white vinegar
1 cup plain salt
red food coloring

boil for 4 - 5 minutes

add to jar :
1 ... table spoon or so of dill seed
2 ... eggs
3 ... brine
4 ... shot of liquid garlic

I'll have to give it a try, I've never made my own pickled eggs. I eat a lot of eggs, especially now that they say they don't raise your cholesterol and also they have zero carbs.

How long are they safe to keep?

our understanding is homemade ones should be kept in a frig at below 40 degrees .... depending on your taste, they usually recommend marinating for 2 days to 2 weeks .... as shown in the pictures, we put them up in quart jars .... they are seldom around long enough to worry about