Here's somebody that kept records of what he tried.
Notes: I found out from a friend who does pickling that using pure vinegar instead of diluting it 50/50 with water will make the eggs rubbery much faster and it does nothing to help the pickling process or flavor. All batches were made with ~18 hardboiled and pealed eggs and placed in 64 oz. wide mouth jars (I bought half gallon jars of pickle spears from Walmart) with enough vinegar or mixture to cover the eggs well. For the first 5 batches I didn't do anything to the pickling mixture other than to mix it while the eggs were cooking (no boiling or simmering). I usually wait a month before sampling (or serving) the eggs. I've seen some recipes that state as little as "chill overnight before serving". I don't think the eggs are really pickled until a couple weeks pass, but they are edible at any time, of course. I refrigerate my all batches and have had some remain edible for >11 months, but the eggs tend to get pretty rubbery after several months. Here is a nice two page .pdf from University of Wisconsin Extension: eb1104.pdf It contains a lot of good basics.
Batch #17 () Cauliflower
Notes: Curry Powder
Batch #16 () 12.7 oz. red wine vinegar Broccoli
Notes: Pickling Spice
Batch #15 (April 2006) 12.7 oz. red wine vinegar 12.7 oz. red wine garlic vinegar 5 tbsp sugar 2 tbsp garlic salt 2 tbsp minced onions 5 oz. jalapeno slices Water to top container Notes: Home grown eggs fresh from the farm!! One 28-ct batch.
Batch #14 (May 2005)
4.25 oz. balsamic vinegar Topped with apple cider vinegar 8 tbsp sugar 2 tbsp salt 1/2 fresh onion (slices) Notes: One 18-ct batch. Nice color from the balsamic vinegar. This is my favorite recipe so far. We finished these off on March 3rd, 2007
Batch #13 (May 2005)
12.7 oz. malt vinegar Topped with white vinegar 8 tbsp sugar 2 tbsp salt 1/2 fresh onion (slices) Notes: One 18-ct batch. Within 2 days these eggs were excellent
Batch #12 (May 2005)
Leftover juice from two jars of Penrose Hot Sausages. Notes: Two 18-ct batches. Took the leftover juice from the sausages and ran it thru a couple coffee filters to remove the bits of fat floating in it and then simply poured it over the eggs. (Idea was suggested by a reader of this webpage!) Tasty, and cost nothing except for the eggs.
Batch #11 (March 2005) 4 tbsp salt 6 tbsp sugar 1/4 gal Apple Cider Vinegar 1/4 gal White Vinegar Canned Jalapeņos (a few spoonfuls) 3 tbsp minced onions Notes: Two 18-ct batches with same recipe. Mixed equal parts white and apple cider vinegar with spices but did not boil. Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.
Batch #10 (August 2004) 4 tbsp salt 6 tbsp sugar 1/2 gal Apple Cider Vinegar 16 oz water Canned Jalapeņos (a few spoonfuls) Fresh onion (rings and pieces) (2) Notes: Made two 18-ct batches with same recipe. Mixed vinegar & water with spices but did not boil. Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.
Batch #9 (July 2004) 4 tbsp salt 6 tbsp sugar 1 tbsp minced garlic (jarred in oil) 1 tbsp minced onion (dried) 16 oz White Vinegar (generic) 16 oz water Canned Jalapeņos (a few spoonfuls) Fresh cucumber slices (1) Fresh onion (rings and pieces) (2) Notes: Made two 18-ct batches with same recipe. Boiled the vinegar & water with spices for about 20 minutes. Added the jalapeņos, cucumbers and onions in layers with the eggs and then poured pickling mix over all.
Batch #8 (July 2004) 4 tbsp salt 6 tbsp sugar 1 tbsp minced garlic (jarred in oil) 1 tbsp minced onion (dried) 5 oz. Jalapeņo juice 16 oz White Vinegar (generic) 10 oz water Canned Jalapeņos (a few spoonfuls) Fresh onion (rings and pieces) (2) Notes: Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeņo juice and spices for about 20 minutes. Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all.
Batch #7 (September 2003) 4 tbsp salt 6 tbsp sugar 1 tbsp minced garlic (jarred) 1 tbsp minced onion (dried) 5 oz. Jalapeņo juice White Vinegar (generic) Canned Jalapeņos (a few spoonfuls) Fresh onion rings and pieces (2) Added about 10 Penrose sausages to each jar Notes: Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeņo juice and spices for about 20 minutes. Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all. Added the sausages a bit later. The added sausages lost their color and a lot of flavor, apparently the vinegar mixture leached the coloring out of them. I would not do this again unless at serving time for the effect.
Batch #6 (August 2003) 4 tbsp salt 3 tbsp sugar 5 oz. Jalapeņo juice Apple Cider Vinegar (Heinz) Canned Jalapeņos (a few spoonfuls) Fresh onion rings and pieces (2) Added one 15 oz can of sliced beets Notes: Made two 18-ct batches with same recipe. Boiled the vinegar & water with jalapeņo juice and spices for about 20 minutes. Added the jalapeņos and onions in layers with the eggs and then poured pickling mix over all. 8/20/03 - Tried 3 eggs. Very tasty. I think the recipe needs more sugar to counteract the vinegar still. Haven't found that the apple cider vinegar makes all that much difference. Got an incredible rosy color from beets and the additional sugar it needed
Batch #5 (July 2003) 1/4 tsp. Garlic Salt 1 tsp. Canadian Steak Seasoning 1/2 tsp. (Dry) Minced Onions 5 oz. Louisiana Hot Sauce White Vinegar (Heinz) +1 tbsp salt Notes Used the steak seasoning on this one. Despite the increase in hot sauce the eggs still are not tasty enough. Or hot. Am trying jalapeņos on the next batch.
Batch #4 (July 2003) 1/4 tsp. Garlic Salt 1/2 tsp. Black Pepper 1/2 tsp. (Dry) Minced Onions 5 oz. Louisiana Hot Sauce Apple Cider Vinegar (Heinz) +1 tbsp salt Notes Dramatically increased use of hot sauce. 7/17/03 - After only 9 days I tried one. Better hot sauce flavor but still not much heat.
Batch #3 (May 2003) Garlic Salt Canadian Steak Seasoning Minced (Dry) Onions Louisiana Hot Sauce Apple Cider Vinegar (Heinz) +1 tbsp salt Notes Used Canadian Steak Seasoning instead of pepper. 7/16/03 - The steak seasoning gave the eggs a somewhat better flavor, not as much as I hoped. Needs more salt. Added 1 tablespoon.
Batch #2 (May 2003) Garlic Salt White Pepper Minced (Dry) Onions Tabasco Hot Sauce White Vinegar (Heinz) +1 tbsp salt Notes Used white pepper and Tabasco to increase heat and flavor. 7/16/03 - Not sure if I can tell the two vinegars apart - apple cider may be a waste of money although the color of the eggs look better. These eggs are a bit hotter than B1 but not much. Added 1 tbsp of salt. Improved flavor.
Batch #1 (May 2003) Garlic Salt Black Pepper Minced (Dry) Onions Louisiana Hot Sauce Apple Cider Vinegar (Heinz) Notes One month after start not too spicy. 7/8/03 - Well pickled but not very spicy or hot. Not extraordinary at all.
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