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Thread: What are you pickling?

  1. #21
    Don't get too close, I bite! RubberDuck's Avatar
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    I am doing up a batch of smoked dill pickled eggs with ring baloney.
    I decided to do a fine chop on all the peppers this time to maximize amount of pepper spread throughout the jars.
    Here is the brine
    Red jalapeņos, habaneros, thia, hungarian.
    4 cup white vinegar 4 cup water
    whole wild leeks
    ball caning mix smoked paprika
    smoked himalayan salt kosher salt.

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  3. #22
    Missing Arklatex's Avatar
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    Quote Originally Posted by Baglady View Post
    I might try a pickled egg, but I don't like Okra unless it's battered and fried. Slimy lil devils..
    Quote Originally Posted by Sparkyprep View Post
    Agreed. I like fried okra. I hate pickled okra. (Yes, I've tried.) Its like eating a ball of snot. I like pickled eggs, and even pickled sausages. I couldn't make myself try the pickled pig's feet.
    Y'all must be doing it wrong. Pickled okra isn't slimy at all. It actually has a bit of a crunch to it.

    I still have one jar left of the 5 I did a few months ago. It's got dill, garlic and cayenne peppers in it. Yum!


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  5. #23
    Don't get too close, I bite! RubberDuck's Avatar
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    Here is the finished batch the fine chop might be the new thing for me though not as visually pleasing as whole peppers it definitely gives me maximum heat coverage and allowed me more room to cram in more eggs and baloney.
    Last edited by RubberDuck; 10-25-2016 at 04:19 PM.

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  7. #24
    My ass is on fire just looking at them.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  9. #25
    Don't get too close, I bite! RubberDuck's Avatar
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    Quote Originally Posted by hawgrider View Post
    My ass is on fire just looking at them.
    Better bring some ice cream for opening week then.

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  11. #26
    Found my way back to the barn. Baglady's Avatar
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    Very creative. Is there anything you guys won't eat??
    Being cremated...my last chance for a SMOKING HOT BODY!!

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    RubberDuck (10-26-2016)

  13. #27
    Don't get too close, I bite! RubberDuck's Avatar
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    Boiling up the pickled egg brine
    Very slim pickings on the fresh peppers this week so just green jalapeņos Hungarian and habaneros

    Finished product right side hawgs eggs and turkey eggs left side 4 turkey eggs that wouldn't fit.
    Last edited by RubberDuck; 03-05-2017 at 04:23 PM.

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  15. #28
    Quote Originally Posted by RubberDuck View Post
    Boiling up the pickled egg brine
    Very slim pickings on the fresh peppers this week so just green jalapeņos Hungarian and habaneros

    Finished product right side hawgs eggs and turkey eggs left side 4 turkey eggs that wouldn't fit.
    The turkey eggs will be a meal they are huge.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    RubberDuck (03-08-2017)

  17. #29
    Opened my jar of dill pickled eggs tonight and they are ready! Texture is excellent, good penetration of brine into the egg already. And oh man the flavor and smoke level this time is perfect!!!

    Attached Thumbnails Attached Thumbnails 20170308_155122.jpg  
    Last edited by hawgrider; 03-08-2017 at 04:54 PM.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  19. #30
    Don't get too close, I bite! RubberDuck's Avatar
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    Mine will be ready on the 19th but have 4 turkey eggs in the small jar that will not live that long

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