Stan Wood's Pickled Eggs

Stan Wood's Pickled Egg Recipes

Notes:

  • I found out from a friend who does pickling that using pure vinegar instead of diluting it 50/50 with water will make the eggs rubbery much faster and it does nothing to help the pickling process or flavor.
  • Most batches were made with ~18 hardboiled and pealed eggs and placed in 80 oz. wide mouth jars (I bought the big jars of Vlassic pickles from Wal-Mart) with enough vinegar or mixture to cover the eggs well. For the first 5 batches I didn't do anything to the pickling mixture other than to mix it while the eggs were cooking (no boiling or simmering).
  • I usually wait a month before sampling (or serving) the eggs.  I've seen some recipes that state as little as "chill overnight before serving".  I don't think the eggs are really pickled until a couple weeks pass, but they are edible at any time, of course.  I refrigerate my all batches and have had some remain edible for >16 months, but the eggs tend to get pretty rubbery after several months.
  • Here is a nice .pdf from University of Wisconsin Extension: eb1104.pdf  A lot of good basics.
Batch #26 () -
  • 4 cups of Malt Vinegar
  • 4 cups of Water
  • 1 finely Chopped Chili Pepper
  • 10 black Peppercorns
  • 10 Whole Cloves
  • 3 Cinnamon Sticks
  • 2 tbsp of Allspice
  • Note:  I haven't tried this yet (but will very soon) but it sounds great.  It was sent to me by a reader.  I may have to double it for 36 eggs.
  • Bring all to a boil, pour on top of eggs and seal.  Let rest for two weeks in refrigerator before opening.
Batch #25 (19 Jan 2014) - Louisiana Hot Sauce
  • 4 cups of Cider Vinegar
  • 4 cups of Water
  • 12 oz. Louisiana Hot Sauce
  • 6 tbsp Brown Sugar
  • 2 tbsp Garlic Salt
  • 2 tbsn Minced Onion
  • 1 tbsp Black Pepper
  • I went to make this batch and just tossed the ingredients in willy nilly. I just used was available at the time. Just threw it all together cold and put it in the fridge.
  • Used 18 eggs
Batch #24 (11 Nov 2013) - Garlic Tabasco
  • 5 oz. Garlic Tabasco Sauce
  • 2 oz. Chipotle Tabasco Sauce
  • 1 cup of White Vinegar
  • 1/2 cup Malt Vinegar
  • 1 1/2 cups of Water
  • 1 tbsp Garlic Salt
  • 1 tbsp of Sugar
  • 4 tbsp Minced Onions
  • I went to make this batch and just tossed the ingredients in willy nilly. I just used was available at the time. Just threw it all together cold and put it in the fridge.
  • Used 10 eggs
  • Very tasty, the garlic flavor really came through, they only lasted a week

Batch #23 (xx Nov 2013) - Sweet Original Tabasco
  • 5 oz. Original Tabasco Sauce
  • 1 cup of White Vinegar
  • 1/2 cup Malt Vinegar
  • 1 1/2 cups of Water
  • 1 tbsp Garlic Salt
  • 1 tbsp of Sugar
  • 4 tbsp Minced Onions
  • I went to make this batch and just tossed the ingredients in willy nilly. I just used was available at the time. Just threw it all together cold and put it in the fridge.
  • Used 10 eggs
  • Very tasty, the garlic flavor really came through, they only lasted a week

Batch #22 (2 Nov 2011)

  • 13 oz. Louisiana Hot Sauce
  • 2 oz Chipotle Tabasco Sauce
  • 12.7 oz Red Wine Garlic Vinegar
  • 1/2 cup Balsamic Vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Lawry's Seasoned Salt
  • 1 tbsp Garlic Powder
  • 2 tbsp Crushed Red Pepper
  • 4 tbsp Minced Onions
  • I went to make this batch using the recipe referenced below but found I was missing some fresh ingredients, so I used what was available at the time.
  • Simmered all the ingredients to the left for 20 minutes, Used 34 eggs. Recipe was inspired by this recipe from reader Joseph Ellis.
  • A month later the eggs are not nearly as potent as I thought they would be, they were actually tastier when only a couple days old.  Not sure what's up.

  • These were all eaten at a big party I held on February 25th, 2012.  They got very good reviews.

My first 21 recipes


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July 09, 2011