Gardening, canning, pickling and everything related
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Tex_77 Wow, been meaning to took that up but that’s great. If it is the tannins, wonder if an acorn would work?
Chef possible i suppose but didn’t see anything about that.
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Back at it today since the kids babysitter had an emergency. Finishing up some dill pickles I started yesterday.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Back at it today since the kids babysitter had an emergency. Finishing up some dill pickles I started yesterday.
Tex_77 - Those look great
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Back at it today since the kids babysitter had an emergency. Finishing up some dill pickles I started yesterday.
Tex_77 They do look very good. Do you have a specific recipe? I see you are using bay leaf, I have never tried that.
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Tex_77 - Those look great
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Tex_77 They do look very good. Do you have a specific recipe? I see you are using bay leaf, I have never tried that.
Chef It’s a new recipe out of a cookbook I have, Pigs, Pickles and Whiskey. The recipe called for 6 bay leafs.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chef It’s a new recipe out of a cookbook I have, Pigs, Pickles and Whiskey. The recipe called for 6 bay leafs.
Tex_77 bay leaves make them crispy
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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 Well, I waited 2 weeks and opened the jar this morning. Not sure just what I expected, but it really had no flavor, tasted like a very firm hard boiled egg. I was expecting much more of a seasoned flavor. Any thoughts as to what I might have done wrong?
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TexLaw Well, I waited 2 weeks and opened the jar this morning. Not sure just what I expected, but it really had no flavor, tasted like a very firm hard boiled egg. I was expecting much more of a seasoned flavor. Any thoughts as to what I might have done wrong?
Chef I looked back for your recipe, what was it?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef Looks like it should work, I would probably go with a tablespoon of salt
Did the salt come through? if mixed with the other spices it should have carried the flavor in -
TexLaw Well, I waited 2 weeks and opened the jar this morning. Not sure just what I expected, but it really had no flavor, tasted like a very firm hard boiled egg. I was expecting much more of a seasoned flavor. Any thoughts as to what I might have done wrong?
Chef I’m afraid I don’t. I haven’t done those for a little while, but mine have always come out pretty tasty. Tangy with ginger and gojuchang flavor. The flavor was on the subtle side, but it certainly was a fair amount more than just a boiled egg.
Shoot, man. I’m sorry to hear that batch didn’t come out so hot for you. I’ll have to make some more of my own and see if there’s anything I can figure out.
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Chef I’m afraid I don’t. I haven’t done those for a little while, but mine have always come out pretty tasty. Tangy with ginger and gojuchang flavor. The flavor was on the subtle side, but it certainly was a fair amount more than just a boiled egg.
Shoot, man. I’m sorry to hear that batch didn’t come out so hot for you. I’ll have to make some more of my own and see if there’s anything I can figure out.
TexLaw That the fun, now we figure it out
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Chef Looks like it should work, I would probably go with a tablespoon of salt
Did the salt come through? if mixed with the other spices it should have carried the flavor in -
Salt equalizes everything permeable in a wet environment.
As it enters the egg it carries the flavoring with it -
Chef I do have 2 teaspoons of salt in my recipe that I posted, so do add some!
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TexLaw I think I missed the salt. That would explain a lot. Thanks.
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Chef You’re very welcome. You really do have me jonesing for some pickled eggs.
I’ve been pretty covered up over here for a little while, but I see a light at the end of the tunnel. I’m looking forward to getting back in the kitchen and catching up on here!
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Getting ready to make horshradish and looking for some advice.I have been making it for years but it is always good at the beginning but looses its punch fairly quickly.Am I missing something?
RON PARRISH my experience fresh horseradish will lose some punch after it’s grated and continue to as it sits. Vinegar may help slow it down. I have heard some folks adding mustard oil (I think) to aid in heat/punch retention. Never done it and don’t know where to find mustard oil. There are different strains of horseradish that you can try. I used to grow my own roots and grated as needed. The best store bought I ever had would roll your socks down and put them away. Sadly they closed their doors.
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Thanks! I grow my own also and have started doing them in small batches as needed and it has helped. Was just checking to see if there was a way to preserve it that I didnt know about.Thanks for the reply!!
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