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Old 11-28-2010, 05:15 PM   #11
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They look great! Never seen anything like that done to eggs before, will definitely be trying those.

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Old 11-29-2010, 02:35 AM   #12
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Originally Posted by GrillingFool View Post
I'm lazy... I just boil up some eggs, peel them and toss them into
my kosher dill pickle juice when the pickles are gone. Let em sit 3 days
and YUM!

But THOSE.... well those look really really good too!
Why did I not think of that, its a stroke of genius.

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Old 11-29-2010, 12:13 PM   #13
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Just a note on pickling eggs dill pickle juice...it only works once. All the flavors go into the eggs, and there's nothing much left for a second batch. I bet everyone but me could figure that out before they tried it.
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Old 11-29-2010, 12:20 PM   #14
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Originally Posted by Kayelle View Post
Just a note on pickling eggs dill pickle juice...it only works once. All the flavors go into the eggs, and there's nothing much left for a second batch. I bet everyone but me could figure that out before they tried it.
Thanks for the heads up. I didn't figure that out.
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Old 11-29-2010, 04:55 PM   #15
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Me neither.

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Old 12-01-2010, 03:20 PM   #16
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They look great for the holidays luckytrim. I'll try that recipe thanks. Yup, we do the pickle juice thing too and I learned the hard way.

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Zippy Pickled Eggs Zippy Pickled Eggs 36 hard boiled eggs, peeled 3 (15 oz.) cans small whole beets, drained 3 Tbsp kosher salt 4 1/2 Cups cider vinegar Juice from the beets 4 1/2 tsp. sugar 2 Tbsp peppercorns, crushed 4 Red Habanero peppers ( stems removed and halved, length-wise) 1 can chipotle Jalapeno peppers with liquid 12 cloves garlic, crushed 1 Tbsp crushed allspice 1 1/2 tsp. ground turmeric 3/4 tsp. celery seeds 1 lg. red onion, thinly sliced Combine the ingredients except eggs in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Remove from the heat and let cool for about 10-15 minutes. Layer the eggs with the mixture into a CLEAN 1 gallon glass jar, put the lid on and place in the refrigerator. It will take about a week for the eggs to absorb the flavorings. (Those pictured were made with sliced beets; they were already on hand; eggs were sitting for four days only; couldn't wait !) They will keep, if refrigerated, for several weeks. Makes: 1 gallon, depending on the size of the eggs. Variation: Use less eggs and add hot link sausages or Vienna sausages. [IMG]http://i19.photobucket.com/albums/b174/luckytrim/beetsandEggs.jpg[/IMG] 3 stars 1 reviews
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