My buddies mom brought somefor Thanksgiving and they were great, so i am making some with louisiana hot sauce, apple cider vinegar, fresg garlic cloves and I dumped the rest of her clear mix in that had the hot peppers aoi cant wait to see how they turn out, theres about a dozen marinating since yesterday. I had them out on the counter for a day and then i read that that is bad so i put them in the fridge, so i hope they are ok?
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I used to see them in the bars sitting out, but everything that I have read online so far, including articles from a few county extension agencies have all said not to, that they should be kept in the fridge
Maybe the ones the tavers sell are packed with preservatives so they can sit out. I am making some this week as well.
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Ya i have always seen them sitting out but i looked for different recipes after i made them and a few said not to leave them out because of botulism im sure its a rare thing, they will pickle quicker at room temp too from what i understand, and i didnt can them with sterile jar and all that but i think the vinegar will make them keep just fine.
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Man...I do like em... Louie has issues with me when I eat em...Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Pande, those are gonna be off the hook. Can't wait to see the results and hear your take.
Originally posted by GrueLurks View PostLooking forward to hearing how they turned out. I made some Mustard Pickled Eggs a while back that were awesome, and only took about a week,
Originally posted by Slanted88 View PostMan...I do like em... Louie has issues with me when I eat em...
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Maybe add a little Smitty's to the next batch, should make for quite the assplosion!
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Originally posted by Uncle-Honky View PostHey Grue buddy, care to share your recipe as well. Sounds good too
I added some Grey Poupon and spicy brown mustard to the mix, along with some pickling spices and a couple dashes of habanero extract.sigpic
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