Posted: 4/20/2010 7:52:58 PM EDT
Pretty buggers. Recipe: Boil and peel eggs. Add eggs to jar. On a stove boil water, add Louisiana Crab/Crawfish boil to water. Let this mixture boil for 5 mins. Here is where you can add whatever else you'd like (I added peppercorns, salt and jalapeno juice.) Take jar full of eggs. Fill jar to 50% with cheap white vinegar. Fill remainder of jar with crab boil mixture. Here's where you can also play with the recipe. I added some very hot jalapeno slices I canned last year as well as more peppercorns for looks and another tbs of crab boil for extra flavor. Clean rim of jar, place lid on jar, put ring on jar and seal tight. Shelf life: 2mo on the shelf, 6mo+ in the fridge. I'd recommend keeping them in the fridge. Hope you enjoyed. Recipe from AR15 member fundummy. |
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If I were to take the boiled eggs and the spices/vinegar and get them to a boil and put them in sterile jars and seal them (like making jam preserves) how long would they last on the shelf? Yes! this! From what I understand, you can't 'can' eggs like you would jelly for example. That said, when you go through the recipe above, the end result is your jars will seal if done properly, which helps lengthen the shelf life. If you read online, you'll see everyone suggesting from 1mo shelf life to 2 years. |
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As a child I enjoyed the Filipino treat known as BALUT, those eggs would be no problem for me!  you really didn't eat balut did you? 
the crawfish pickled eggs sound good but I gotta agree you need to spend some time sittin on the porch when they start digesting |
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Why all the hate for pickled eggs? You like eggs? You like vinegar? You like spice? What's the big deal?
I'd would be willing to bet that some of you people that dislike pickled eggs have never even tasted one. Never thought of using crab-boil for pickled eggs, but it will have to be tasty. 10/10!!!!!! Two or three pickled eggs and a bottle of dark beer, it doesn't get any better. 
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I couldn't wait so I popped open a jar and gave one a taste.
oooooobrudder, you guys have to try this one. mmm mmmm mmmmmm I cut them in 1/2, nudge the yoke over a little, spoon in a little brine to really KICK IT OFF !... you'll have room for a jalapeno slice there too
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