Pickled Shrimp?? - Page 2 - YorkieTalk.com Forums

concretegurl · 08-13-2012, 09:19 PM

I do O love canning, try anything...once.

Ahis_Mama · 08-14-2012, 12:51 AM

Quote:

Originally Posted by capt_noonie

Does anyone want my recipe of soft boiled pickled eggs?

Yes please.

capt_noonie · 08-14-2012, 10:03 PM

Quote:

Originally Posted by Ahis_Mama

Yes please.

Lol just you huh? I will post it on my computer tomorrow. It's hard to type too long a post on the iPad.

concretegurl · 08-14-2012, 11:02 PM

Quote:

Originally Posted by concretegurl

I do O love canning, try anything...once.

Quote:

Originally Posted by capt_noonie

Lol just you huh? I will post it on my computer tomorrow. It's hard to type too long a post on the iPad.

Ouch!

Ahis_Mama · 08-15-2012, 01:59 AM

Lol! :d

capt_noonie · 08-15-2012, 08:57 AM

Quote:

Originally Posted by concretegurl

Ouch!

Lol oops! My bad! I'll post for the BOTH of u later today.

concretegurl · 08-15-2012, 10:09 AM

I was gonna counted it posted for me anyways :-P

capt_noonie · 08-15-2012, 04:00 PM

Alright, here it is. I know you have all been dying waiting for this.

This is the recipe I use to make homemade pickles. You can adjust it to however you like it.

1c water
1/2 cup your fave vinegar (apple cider, rice wine, etc but light in color only)
1/4 c sugar
2 tbsp + 2 tsp salt
1 tsp each pickling spice, celery seed, whole black peppercorns, mustard seed
1/2 tsp tumeric (I usually put a while 1 tsp bc I love tumeric)
4-5 persian cucumbers quartered
1-2 whole chilies (optional)
2-3 cloves garlic smashed

Put cukes, garlic, and chili in jar (I use recycled spaghetti sauce jar). Put rest of ingredients in pot and boil for 4 minutes. Do not strain and pour liquid into jar. Let cool to room temp and them put in fridge.

Meanwhile, put eggs in pot (I use them straight outta the fridge, but best not super fresh ones you just bought, a day or two old is better for peeling). Cover with just enough water to cover the tops. Don't stack the eggs. Watch pot closely, as soon as it starts boiling count three minutes. After three minutes fish them out and run under cold water. Change out the water as it warms up.

Now what I have been doing is as I eat my pickles, and I have room in my jar. I will pop in one or two eggs (shelled) or however many will fit in there. Wait 5 days (hardest part LOL) and there you have it. Since it's soft boiled after the 5 days the yolk will be not totally raw like in soft boiled but just slightly coagulated.

I wanted to try making an egg salad with these pickled eggs, as it already had the mustard and sour flavor in it, and the creamyness of the yolk, so as not to have to put in mayo, just add in some celery (yuck not me), cucumber, or onion for crunch. What do you guys think?

concretegurl · 08-16-2012, 11:45 AM

Omy wr use the same recipe!

I stole it St Mary's Parish cook book...

Mine has Cheyenne peppers 1-3 I make varying spicey mild medium blow ya nose lol!

08-13-2012, 09:19 PM	#16
concretegurl Between♥Suspensions Donating Member Join Date: Aug 2009 Location: Vaissades Posts: 7,979	I do O love canning, try anything...once. __________________ Shan & 8 kids now!

08-15-2012, 01:59 AM	#20
Ahis_Mama Living In Paradise! Donating Member Join Date: Jul 2011 Location: Ewa Beach on the island of Oahu Posts: 3,588	Lol! :d __________________ Aloha & Have a wonderful day! Roni~ Ahi Shibi Roxie Heart Alize & Prada

08-15-2012, 10:09 AM	#22
concretegurl Between♥Suspensions Donating Member Join Date: Aug 2009 Location: Vaissades Posts: 7,979	I was gonna counted it posted for me anyways :-P __________________ Shan & 8 kids now!

08-15-2012, 04:00 PM	#23
capt_noonie www.yorkierescue.com Donating Member Join Date: May 2009 Location: Las Vegas & Orange County Posts: 17,408	Alright, here it is. I know you have all been dying waiting for this. This is the recipe I use to make homemade pickles. You can adjust it to however you like it. 1c water 1/2 cup your fave vinegar (apple cider, rice wine, etc but light in color only) 1/4 c sugar 2 tbsp + 2 tsp salt 1 tsp each pickling spice, celery seed, whole black peppercorns, mustard seed 1/2 tsp tumeric (I usually put a while 1 tsp bc I love tumeric) 4-5 persian cucumbers quartered 1-2 whole chilies (optional) 2-3 cloves garlic smashed Put cukes, garlic, and chili in jar (I use recycled spaghetti sauce jar). Put rest of ingredients in pot and boil for 4 minutes. Do not strain and pour liquid into jar. Let cool to room temp and them put in fridge. Meanwhile, put eggs in pot (I use them straight outta the fridge, but best not super fresh ones you just bought, a day or two old is better for peeling). Cover with just enough water to cover the tops. Don't stack the eggs. Watch pot closely, as soon as it starts boiling count three minutes. After three minutes fish them out and run under cold water. Change out the water as it warms up. Now what I have been doing is as I eat my pickles, and I have room in my jar. I will pop in one or two eggs (shelled) or however many will fit in there. Wait 5 days (hardest part LOL) and there you have it. Since it's soft boiled after the 5 days the yolk will be not totally raw like in soft boiled but just slightly coagulated. I wanted to try making an egg salad with these pickled eggs, as it already had the mustard and sour flavor in it, and the creamyness of the yolk, so as not to have to put in mayo, just add in some celery (yuck not me), cucumber, or onion for crunch. What do you guys think? __________________ The T.U.B. Pack! Toto, Uni, & Bindi RIP Lord Scrappington Montgomery McLimpybottom aka El Lenguo the Handicapped Ninja 10-12-12

08-16-2012, 11:45 AM	#24
concretegurl Between♥Suspensions Donating Member Join Date: Aug 2009 Location: Vaissades Posts: 7,979	Omy wr use the same recipe! I stole it St Mary's Parish cook book... Mine has Cheyenne peppers 1-3 I make varying spicey mild medium blow ya nose lol! __________________ Shan & 8 kids now! Last edited by concretegurl; 08-16-2012 at 11:46 AM.