By: Bears Butt

My good friend and fellow mountain man, Dry Dog, has graciously agreed to allow me to post his very best Pickled Egg recipe on this site!  I THANK YOU VERY MUCH MR. DRY DOG for this privilege.

Let’s begin by saying that this recipe will make 36 to 48 of the best pickled eggs anyone could ever want.  Pickled eggs go with almost everything including, but not limited to, beer and good times!

Boil up your eggs and get the shells off of them.  Do NOT use any of the boiled eggs that have breaks in the white portions.  Breaks like that will allow the fluids into the yolk area and makes an ugly looking mess out of the bottle of eggs.  They won’t effect the goodness of the final product, it just looks bad.

Buy a bottle of  Hot Yellow Peppers (Dry Dog likes El Pato or Mezzata brands)

Buy a bottle of sliced jalapeno peppers

Buy some yellow onions, Little Smokies, pearl onions, green peppers (Dry Dog calls these things Bells and Whistles), whatever you like when it is pickled.

If you are using yellow onions, slice them up and have them ready.

In a glass container with a large mouth opening, pour all of the liquid from the hot yellow peppers into the jar.

Now you are going to start to “layer” the ingredients.  Add enough eggs to cover the bottom of the jar.  Then add “some” of the other ingredients.  You know, some Little smokies, onion slices, jalapenos, yellow peppers and then another layer of eggs.  Keep doing this until you run out of room for any more in the jar.  Key thing to note right now…leave a little space between the last egg and the lid.  You will see why later.  Pour enough of the jalapeno juice into the bottle, but be sure and leave enough liquid in the original bottle to keep what jalapeno slices there are covered.

Now fill the jar up with straight white vinegar!  Screw the lid down tight on the bottle.  Carefully turn the jar upside down, hold it, now turn it right side up, hold it, now turn it upside down again, hold it, right side up, hold it, upside down, hold it.  Can you see that you are getting the Hot Yellow Pepper juice mixed up with the vinegar by doing this?

Now the hard part.  Put the jar in an out of the way place, but not in any fridge or cold environment.  Warm is just fine.  This recipe does not call for the jar to ever be put in a cold place.  Now you have to wait at least a week before you can enjoy the contents.  Longer is better, but longer also makes the hot “heat” from the yellow peppers and jalapenos permeate the eggs and bells and whistles.  If you wait say two months, the ingredients will be very hot to the taste.

Self imposed limit:  two eggs in any one day.  A very hard thing to limit yourself to.


Bears Butt

Aug. 2011

Written on August 30th, 2011 , Recipes

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    Lalie commented

    My mom use to make the best pickled eggs, but I can’t wait to try this. Thanks again.

    August 31, 2011 at 11:47 am
    Bears Butt commented

    This was posted in the comments, but just in case it was a spammer trying to gain access, I didn’t approve it. BUT, because it appears to have some validity I decided to post the question in my own comment.

    Hi I want to try this recipe but you don’t say how to process the eggs–do I use water or pressure canner–headspace or time for jar size???

    As the recipe says, you hard boil the eggs in water (usually 15 minutes will do it), peel them and place them in wide mouth jars with the other ingredients. Not too hard to understand.

    October 22, 2014 at 12:19 pm
    Richard Fischer commented

    Can you add cauliflower to this? And this won’t go bad not refrigerated?

    April 9, 2017 at 7:07 am
    Marta commented

    Thank you very much I’m been looking for this type of recipe I have one they also include leads with all your ingredients and looking for her to make it this week

    August 11, 2017 at 10:45 am | Stories, Ramblings & Random Stuff From an Old Mountain Man is proudly powered by WordPress and the Theme Adventure by Eric Schwarz
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Just some of my old stories, new stories, and in general what is going on in my life.