Pickled Eggs

Finally got around to finishing up this project 

I know that Joe's serves them with hard pretzel sticks but I decided to go with soft homemade pretzels.

The pretzels were made with the spent grain from a batch of beer I made and a bottle of beer I made a while back.  The plating needs some help and the pic has weird shadows (iPhone pic) but I just got back from fishing and I was hungry so I wasn't too concerned with looks.  Went down well with one of my home brews.

Total bar food...I love it.

You're right though...the eggs soaked up the heat from the chili and concentrated it.  I like heat but damn that's a bit vicious. Next time I'll go a bit lighter on the chills and maybe not add so much of the chili vinegar.

Eggs on the boil now...gonna use pepperocinni (sp?) And maybe a pinch of chili flake.

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They generate some of the nastiest gas ever!

My wife just said "oh god, pickled eggs" so she knows its coming

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My wife just said "oh god, pickled eggs" so she knows its coming

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Time to play the elevator game. 

So I've made a number of batches of pickled eggs, and I'm going to make a new batch today.  I wanted to share some impressions.  First.  I have a new love in pickled eggs, didn't even know they existed before this thread.

Vinegar selection.  The recipe in the first post uses white wine vinegar.  I didn't have any, nor did I really want to buy any, and I didn't think it necessary.  I've made batches with white vinegar, apple cider vinegar, and a mix of both.  I lean towards the apple cider vinegar.  Pure white vinegar is too "vinegary" IMO.  Although I found another Joe Jost recipe and it used white vinegar (and a more turmeric but all else was the same).

Pepper selection.  I've tried Mezzetta Hot Chili Peppers (Yellow Chili), whole pepperoncini, and Embasa Jalapeno.  Yup, stick to the yellow chili peppers.  The pepperoncini didn't have the heat but also had that "soapy" pepperoncini taste.  The Embasa Jalapeno has some potential, but I don't think it melds with the current recipe.\

Re-pickling.  Eat a jar and then drop some more eggs back in.  Second batch as good as the first.  I didn't take it beyond the second batch as I went on with experimenting.

-Allen

I had dinner last weekend with some old time Long Beach residents.  Joe Jost's came up for some reason and they told me their recipe.  She does not use the pickling spice, but everything else was the same.  I am about to make my second batch.  First batch came out great but the Mezzetta Chile's developed a weird aftertaste.  I think it may have been the pickling spice.  Goanna go easy on it for this batch.  I am glad the liquid can be reused!

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How many peppers are you guys using ? The whole jar?

How many peppers are you guys using ? The whole jar?

Yup.  The whole jar, juice and all.

-Allen

Didn't even know what a turmeric is until this thread.  So off to food 4 less earlier to get ingredients.  Making it after the game.  Wii post pics later

Didn't even know what a turmeric is until this thread.  So off to food 4 less earlier to get ingredients.  Making it after the game.  Wii post pics later

I didn't either still don't bought all the ingredients making a batch now.

How big of jar you guys using?my jars only 24oz no way it's all gonna fit.

Didn't even know what a turmeric is until this thread.  So off to food 4 less earlier to get ingredients.  Making it after the game.  Wii post pics later

I didn't either still don't bought all the ingredients making a batch now.

How big of jar you guys using?my jars only 24oz no way it's all gonna fit.

It won't fit.  You can probably use 1/2 the pickling recipe and 6 eggs in a 24oz jar.  I've been using the full recipe and a dozen eggs in a 2-quart jar, and there is room to spare.

-Allen

-Allen

The first thread didn't specify if the ingredients should be boiled first like other online recipe but I think I'm gonna boil and add eggs later.

This similar recipe does not boil ... http://www.mixpoursip.com/bar-food-joe-josts-style-pickled-eggs-long-beach-california

-Allen

Ok thanks Allen....no boil it is