Kings Market Knockoffs,,,,,,,,

,Last time I was on Edisto we picked up some cajun pickled quail eggs from Kings Market. They were really good, not great.

This is my attempt to out-do them with hens instead of quail.

Mostly its vinegar, salt, allspice, garlic, cayenne pepper, cajun seasoning, black pepper, onion, peppercorn, bay leaf, chili powder, crushed red pepper, pickled okra, and a few hot pickled peppers.

I showed you mine, now show me yours.

Thats it. As you were

God bless your wife.


“Another poon dream splintered on the rocks of reality.” --Peepod 07-25-2017

i like that idea, i’m trying it.

and i’ll play your game.

as a person who has a lot of extra eggs sometimes, i would suggest smoking a dozen or two next time you have a whole baby hog or something to keep you busy. boil, peel, 225-250, lotta smoke, pull them when they are a nice West Palm Beach tanning salon kind of color, or whenever you like. egg salad, deviled eggs, etc with them is a new level.

not sure if the site can handle one more pro tip of this magnitude with as crashy as it’s been lately. at least i can reply and post pix for now.

here it is, wife would be mad at me giving the store away. big fat slices of pickled green tomato, corn meal breaded, deep fried. throw that straight on a sloppy BLT with pimiento cheese smeared on the bun. you’re all welcome.

Those look awesome, thanks for sharing. I need to expand my pickling horizons, that’s obvious. You certainly win round 1, I’m sure I could eat a whole jar of those.

Are you making Kraut too?

The okra were the “star of the jar” in my concoction. The eggs are really good, but they are taking longer than I had anticipated absorbing the heat and spices.

Here’s what they look like now, but no doubt I’ll fill in the empty space soon with more okra.

Not a big fan of okra other than fried. But that BLT with a fried green tomato and palmetto cheese sounds like the bomb…
Wife makes a killer palmetto cheese…
Next time we fire up the smoker I’m going to try smoking hard boiled eggs.


I am fragile. Not like a flower. But like a bomb.

22 life’s a day

Those look good. If you haven’t tried the Amish mustard pickled egg recipie…now let me tell you they are good.

Striker,
On you recommendation I tried the Amish eggs. While I love the heat, they were amazing. The onions were bad dass and eggs great. Will follow with some pictures and a recipe.

just re-read this whole thing and made myself dam hungry. have a few dozen yard eggs set aside for trying both of these recipes now, never heard of Amish mustard eggs but looking forward to Fishnengr’s recipe.

and yes, i did try making sauerkraut last year- turned out excellent. literally nothing but cabbage and salt, crunchier and better than store bought by a long shot. my buddy threw some dill in his and it made for a great slaw. Much of the stuff i posted was partially or fully lactofermented, which i plan to do some of this year again. just picked our first cuke yesterday and hoping for a good season. half-sour pickles are different and i like them, especially when you stop the fermentation with some spicy, garlicky vinegar and let them bathe in that for a while too.

i ate all the jerky in my office, now the last of the kids’ easter candy is looking pretty endangered. is it lunch time yet?

These fish don’t drum nor croak, but Ill be a monkeys uncle if they won’t pickle.

Just for the halibut I think I’ll try some, got a recipe from a guy that lives in a pastel colored house down on the battery. Got a hot wife with a wondering eye, but thats really none of your business.

As You Were

great thread.

way beyond my skill level though.

i’m still workin on getting boilt eggs to peel proper

Sorry, slow to respond. This is the recipe I tried, but altered. I am a big fan of apple cider vinegar so I substituted apple cider vinegar for 2 cups of water. The eggs were great, but the onions were fantastic. Next time I try, it will be a vegetable melody (onions, cauliflower, broccoli, zucchini(?)) And all apple cider (no water or white)

Hard-boiled eggs pickled in a sweet and tangy mustard brine.

INGREDIENTS
12 hard boiled eggs

1 thinly sliced medium sweet onion

4 cups water

1 cup distilled white vinegar

1 cup granulated sugar

1 Tablespoon salt

3 Tablespoons prepared mustard (like yellow French’s)

1 Tablespoon mustard seed

2 teaspoons turmeric – optional, but recommended

DIRECTIONS
Combine all ingredients (except eggs) in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool. (about 5 minutes)
Place hard boiled eggs and sliced onions in a heat-safe lidded jar or glass container. Pour the mustard pickling mixture over eggs and onions. Place in refrigerator for 5 to 7 days.
Give a swish every day to make sure everything is coated.