(09-07-2011 05:11 PM)ladijules Wrote:
(09-07-2011 09:57 AM)Gnawin Nawlins Wrote:
(09-06-2011 07:44 PM)ladijules Wrote: Hello... I'm new here... hope you don't me joining the conversation!
I'm making and preserving my hot salsa as we speak. Yesterday was another several jars of dill pickles! Tomorrow... I need to do something with all those pole beans in my yard!
BTW... does anyone have a good recipe for spicy pickled eggs? My chickens are outdoing themselves and I need to find a way to keep all those eggs! I tried doing them with the same brine and spices as I did my pickles in and they turned out okay, but ... not quite right. Any suggestions?
Hi Ladijules, and a hearty welcome! My wife and I made a batch of spicy pickled eggs in a joint effort not too long ago and they came out great! We just split the amount of dill pickle (or relish) with some finely chopped jalepeno peppers and substituted the paprika on top with a light dusting of cayenne pepper. I'd watch out for the seeds in the jalepeno, depending on the level of "spicy" you want to achieve! Give it a shot and let us know what you think!
"Laissez les bons temp rouler!"-French/Cajun for "Let the good times roll!"
Thanks for the pickled egg idea!!! I'm am definitely going to try that with tomorrows batch! How long did you let them sit for before eating them?
I always like them after being in the fridge for a couple of hours (also helps keep them together!) but you can't resist at least one or two right after "decorating" with the cayenne! Also forgot, try a little brown or dijon mustard along with the yellow...kick it up a notch! BAM!!!