Gardening, canning, pickling and everything related
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lkrfletcher You just won we over with stuffed artichokes. I just got 6 to stuff yesterday, I was just going to steam them but I’ll try the insta-pot Thanks
Chef Easy - Want the link I used?
Life is a Garden - Dig it.
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Chef Easy - Want the link I used?
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lkrfletcher Yes please
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Jonathon I have made pickled pigs feet and hocks, but it has been awhile. I grew up going to the deli and picking them up and then sitting around the table with family, crackers and beer picking them apart. Much better than the jarred versions.
That being said, my family has never really enjoyed them, I can only eat so many and would have to wait untill I got together with my siblings to finish them off. I don’t know if I still have my recipe notes, but I can do some page flipping. There are some out there on the internet, a little beet juice will give them some nice needed color.
In my younger days I would go bar hopping in the backwoods with my new brother in-laws and they never seen anyone eat, the pickled eggs, feet, sausage, etc…so they would challenge me to eat them and would even pay for my beer. Never went home hungry or thirsty. I grew up in a European/Eastern European neighborhood and 13 in the house, not much of a food aversion here.
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glen Very interesting. I’m just learning how to use an insta-pot. It appears it has many more uses than I thought. Thanks
Chef Some instructions call for low pressure and slightly longer times
Iv’e done both and could tell no difference in outcome. I have the 8 qt. and have done 24 eggs at a time and use a trivet
For those with a stove top to cooker, the high-pressure setting on my instant-pot Duo reaches working pressure of 12 to 12.5 psi.
Stove top pressure cookers, generally operate at about 15 psi although some have varying weights -
Chef This is what I use
Insta-pot: start cooker, set 5 min. at high pressure, 5 min. natural release, drain pressure, ice water bath
I like my eggs hard, for a softer egg use 4 min. plus 4 min. -
TexLaw Grocery store large, They are hard enough for pickling and deviled.
I would go to 4 min. each way to cold smoke
If you like soft boiled it may take some experimenting -
YooperDog Yeah if you find it please let me know, I’d give it a shot, if nothing else it might be an opportunity to groos Austin out on a livestream or something! Free food to get free beer is about as good as it gets, especially when you’re young!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I will go through my notebooks and see what I can find. Smoked fish and meats along with some pickled fish and meats accompanied by some good beer and you have a feast.
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lkrfletcher Chef I worked up this recipe years ago. They don’t last long when I make them. Large and jumbo eggs will work, but the medium eggs pickle more quickly and have more of the flavor. Medium eggs also are a better snack size, and a dozen fit nearly perfectly in a quart-sized, wide mouth Mason jar.
Gochujang Pickled Eggs
12 medium eggs
¾ cup water
1 ¼ cups white vinegar
2 tsp salt
¼ tsp garlic powder
½ tsp mustard seed
½ tsp turmeric
2 tbsp gochujang (Korean chili paste)
2 half-dollar sized slices ginger, julienned
Thinly sliced onion to taste
¼ tsp dill seed
½ tsp dry mustard
¼ tsp black pepper
Pinch of dry oregano-
Boil eggs—place in pot and cover with water; bring to boil; cut fire, cover, and remove from heat; after 10 minutes, cool under running cold water (and make ice bath); remove shells. Place eggs in large jar (1 dozen medium eggs fits perfectly in a 1-quart, wide mouth mason jar) or other container of choice.
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Add remaining ingredients to saucepan and bring to a boil, stirring frequently until salt is dissolved. Simmer for 5-7 minutes. Pour over eggs in jar.
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Close jar and refrigerate for at least 4 days (2 weeks is better).
TexLaw Okay, just put my pickles in the refrigerator. Going to be a LONG few days, but looking forward to tasting them. Thanks for the recipe. Might want to post this in the User Recipe category, I think that category will be a very useful resource as it builds up. There is so much talents and so many skills this community has, preserving them I believe is important.
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Nothing like home made pickles. I just opened one of my habanero dills yesterday. So good and soooo crisp.
Life is a Garden - Dig it.
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Nothing like home made pickles. I just opened one of my habanero dills yesterday. So good and soooo crisp.
lkrfletcher You said it. I usually can asparagus as well, my go to snack along with pickles. For my pickles I like adding a lot of garlic (which is great to eat as well) along with tabasco peppers. There was a brand called Ma Brown which I though was the best pickle in the universe, but they got bought out and shut down, so I worked at duplicating them. Finally got there
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Nice. The garlic is a must I add a bit of horseradish root. Pepper corns and a bunch of standard stuff.
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lkrfletcher Chef I worked up this recipe years ago. They don’t last long when I make them. Large and jumbo eggs will work, but the medium eggs pickle more quickly and have more of the flavor. Medium eggs also are a better snack size, and a dozen fit nearly perfectly in a quart-sized, wide mouth Mason jar.
Gochujang Pickled Eggs
12 medium eggs
¾ cup water
1 ¼ cups white vinegar
2 tsp salt
¼ tsp garlic powder
½ tsp mustard seed
½ tsp turmeric
2 tbsp gochujang (Korean chili paste)
2 half-dollar sized slices ginger, julienned
Thinly sliced onion to taste
¼ tsp dill seed
½ tsp dry mustard
¼ tsp black pepper
Pinch of dry oregano-
Boil eggs—place in pot and cover with water; bring to boil; cut fire, cover, and remove from heat; after 10 minutes, cool under running cold water (and make ice bath); remove shells. Place eggs in large jar (1 dozen medium eggs fits perfectly in a 1-quart, wide mouth mason jar) or other container of choice.
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Add remaining ingredients to saucepan and bring to a boil, stirring frequently until salt is dissolved. Simmer for 5-7 minutes. Pour over eggs in jar.
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Close jar and refrigerate for at least 4 days (2 weeks is better).
TexLaw here’s the pictures of the eggs I put up yesterday, only thing I changed is I did add a bit of beet juice, wife thought the color was pretty.
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TexLaw here’s the pictures of the eggs I put up yesterday, only thing I changed is I did add a bit of beet juice, wife thought the color was pretty.
Chef nice. I hate beets. Can’t do it. Hope they come out good.
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TexLaw here’s the pictures of the eggs I put up yesterday, only thing I changed is I did add a bit of beet juice, wife thought the color was pretty.
Chef Wow, that looks amazing. Is that a regular & an extra spicy? it looks like you have more peppers in there which sounds even more amazing. It doesn’t look like Beets, or at least not when I used to add them for some batches.
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TexLaw here’s the pictures of the eggs I put up yesterday, only thing I changed is I did add a bit of beet juice, wife thought the color was pretty.
Chef I have never seen tops like that. Where did you get them?
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Chef I have never seen tops like that. Where did you get them?
calldoctoday Walmart. Fairly cheap, but getting mason jar lids and tops is next to impossible, haven’t been able to get lids in a good while. Can’t can with these, but great once you open up a jar or for storage. I keep all my spices in quart and 1/2 gallon mason jars and use these lids for them as well
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Chef Wow, that looks amazing. Is that a regular & an extra spicy? it looks like you have more peppers in there which sounds even more amazing. It doesn’t look like Beets, or at least not when I used to add them for some batches.
calldoctoday I didn’t intentionally add more of anything, most of that was onions and ginger. as far as the beets, added a very minimal amount, didn’t want to change the flavor profile.
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calldoctoday I didn’t intentionally add more of anything, most of that was onions and ginger. as far as the beets, added a very minimal amount, didn’t want to change the flavor profile.
Chef Well, they sure do look good! I thought maybe you used more pepper like spices & I really like the idea. They did not look beet like. Oh well. I wonder what the problem with getting canning lids is? I have seen in past years that they would not sell much of any canning supplies if any at one Walmart & then go down the road 10 miles or so & they had them. When I asked about it, they said they figure out what the customers that use that particular store the most like & buy & order accordingly. The ones that did not sell the canning supplies were more uptown & the ones that did we more country. I seem to think it was the Walmart in Tomball vs one out on Jackrabbit Road somewhere. The one in Tomball of course was much more country like. Granted that was at least 30 years ago.
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