Thread: Pickled Eggs & Beets

"Bob Muncie" <[email protected]> wrote in message
news:h7a3h2$nhv$[email protected]..
>I semi-hard boiled 8 ~ 9 large eggs, peeled and added to the a large jar
>(46 Oz) of Vlasic Kosher Dill pickle juice, with around 12 Oz of Harvard
>sliced beets.
>
> They rested in the fridge now for 3.5 weeks with an occasional shake.
>
> They turned out pretty good, with a bit of Dijon mustard, and a little
> more salt.
>
> They are not rubbery as a few people thought they might be based on age. I
> think that's because I slightly under/hard-boiled the eggs. The
> consistency was great.
>
> I will try it again in the future, but I think I will try garlic dill and
> add a few red chilies next time, as well as some sliced white onions.
>
> Thanks for the inspiration Omelet. I would have not reused the juice, or
> tried using it in this way without your earlier posts. Normally I just
> pitch it down the drain.
>
> It did make a rather tasty, inexpensive snack (grade A large are $.98 a
> doz), with no effort involved other than waiting to open :-)
>
> Bob








bob, save the pickle juice if you make bread use it in lieu of the liquid.
Works esp. well with rye bread.
-ginny

"Virginia Tadrzynski" <[email protected]> wrote in
news:4a9894fa$0$11389$[email protected]:

>
> "Bob Muncie" <[email protected]> wrote in message

>>
>> It did make a rather tasty, inexpensive snack (grade A large are $.98 a
>> doz), with no effort involved other than waiting to open :-)
>>
>> Bob
>
>

> bob, save the pickle juice if you make bread use it in lieu of the
> liquid. Works esp. well with rye bread.
> -ginny



Wonder how it would go in (white flour) pizza dough??




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Virginia Tadrzynski wrote:
> "Bob Muncie" <[email protected]> wrote in message
> news:h7a3h2$nhv$[email protected]..
>> I semi-hard boiled 8 ~ 9 large eggs, peeled and added to the a large jar
>> (46 Oz) of Vlasic Kosher Dill pickle juice, with around 12 Oz of Harvard
>> sliced beets.
>>
>> They rested in the fridge now for 3.5 weeks with an occasional shake.
>>
>> They turned out pretty good, with a bit of Dijon mustard, and a little
>> more salt.
>>
>> They are not rubbery as a few people thought they might be based on age. I
>> think that's because I slightly under/hard-boiled the eggs. The
>> consistency was great.
>>
>> I will try it again in the future, but I think I will try garlic dill and
>> add a few red chilies next time, as well as some sliced white onions.
>>
>> Thanks for the inspiration Omelet. I would have not reused the juice, or
>> tried using it in this way without your earlier posts. Normally I just
>> pitch it down the drain.
>>
>> It did make a rather tasty, inexpensive snack (grade A large are $.98 a
>> doz), with no effort involved other than waiting to open :-)
>>
>> Bob
>
>
>
>
>
>
>
>
> bob, save the pickle juice if you make bread use it in lieu of the liquid.
> Works esp. well with rye bread.
> -ginny
>
>

Wow! Another use I would never had considered.

Thanks ginny! And I do make my own bread when not being lazy.

Virginia Tadrzynski wrote:

> bob, save the pickle juice if you make bread use it in lieu of the liquid.
> Works esp. well with rye bread.

Does your bread go all pink, then?

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy wrote:
> Virginia Tadrzynski wrote:
>
>> bob, save the pickle juice if you make bread use it in lieu of the
>> liquid. Works esp. well with rye bread.
>
> Does your bread go all pink, then?
>
> Serene

Lol... Silly, that would only happen if you added beets :-)

Bob

Bob Muncie wrote:
> Serene Vannoy wrote:
>> Virginia Tadrzynski wrote:
>>
>>> bob, save the pickle juice if you make bread use it in lieu of the
>>> liquid. Works esp. well with rye bread.
>>
>> Does your bread go all pink, then?
>>
>> Serene
>
> Lol... Silly, that would only happen if you added beets :-)

But you DID, silly!

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy wrote:
> Bob Muncie wrote:
>> Serene Vannoy wrote:
>>> Virginia Tadrzynski wrote:
>>>
>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>> liquid. Works esp. well with rye bread.
>>>
>>> Does your bread go all pink, then?
>>>
>>> Serene
>>
>> Lol... Silly, that would only happen if you added beets :-)
>
> But you DID, silly!
>
> Serene
>

You make me smile even bigger :-) Unless I want to make a "beet" bread,
I wouldn't add them... wait a minute.. another experiment to write down
and try ;-)

Bob

"Bob Muncie" <[email protected]> wrote in message
news:h7a91h$1gl$[email protected]..
> Serene Vannoy wrote:
>> Bob Muncie wrote:
>>> Serene Vannoy wrote:
>>>> Virginia Tadrzynski wrote:
>>>>
>>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>>> liquid. Works esp. well with rye bread.
>>>>
>>>> Does your bread go all pink, then?
>>>>
>>>> Serene
>>>
>>> Lol... Silly, that would only happen if you added beets :-)
>>
>> But you DID, silly!
>>
>> Serene
>>
>
> You make me smile even bigger :-) Unless I want to make a "beet" bread, I
> wouldn't add them... wait a minute.. another experiment to write down and
> try ;-)
>

Does the subject line of this post give anyone else gas?

cybercat wrote:
> "Bob Muncie" <[email protected]> wrote in message
> news:h7a91h$1gl$[email protected]..
>> Serene Vannoy wrote:
>>> Bob Muncie wrote:
>>>> Serene Vannoy wrote:
>>>>> Virginia Tadrzynski wrote:
>>>>>
>>>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>>>> liquid. Works esp. well with rye bread.
>>>>> Does your bread go all pink, then?
>>>>>
>>>>> Serene
>>>> Lol... Silly, that would only happen if you added beets :-)
>>> But you DID, silly!
>>>
>>> Serene
>>>
>> You make me smile even bigger :-) Unless I want to make a "beet" bread, I
>> wouldn't add them... wait a minute.. another experiment to write down and
>> try ;-)
>>
>
> Does the subject line of this post give anyone else gas?
>
>

Cyber... I hope not, I actually had 5 eggs, and about the equiv of 2
small/med beets. And "I" still have no gassy type issues. Maybe the
pickling made a difference, or possibly it delayed reactions.

But I do have the Imodium (sp?) stuff for any "issues" that might
develop :-)

/ I also have outside work to do as soon as the rain stops tomorrow
morning (assuming it stops), so it should not bother anyone , in any case.

Bob

"Bob Muncie" <[email protected]> wrote in message
news:h7ad3b$8c4$[email protected]..
> cybercat wrote:
>> "Bob Muncie" <[email protected]> wrote in message
>> news:h7a91h$1gl$[email protected]..
>>> Serene Vannoy wrote:
>>>> Bob Muncie wrote:
>>>>> Serene Vannoy wrote:
>>>>>> Virginia Tadrzynski wrote:
>>>>>>
>>>>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>>>>> liquid. Works esp. well with rye bread.
>>>>>> Does your bread go all pink, then?
>>>>>>
>>>>>> Serene
>>>>> Lol... Silly, that would only happen if you added beets :-)
>>>> But you DID, silly!
>>>>
>>>> Serene
>>>>
>>> You make me smile even bigger :-) Unless I want to make a "beet" bread,
>>> I wouldn't add them... wait a minute.. another experiment to write down
>>> and try ;-)
>>>
>>
>> Does the subject line of this post give anyone else gas?
>
> Cyber... I hope not, I actually had 5 eggs, and about the equiv of 2
> small/med beets. And "I" still have no gassy type issues. Maybe the
> pickling made a difference, or possibly it delayed reactions.
>
> But I do have the Imodium (sp?) stuff for any "issues" that might develop
> :-)
>
> / I also have outside work to do as soon as the rain stops tomorrow
> morning (assuming it stops), so it should not bother anyone , in any case.
>

I didn't read the whole thread, just the subj. I like both eggs and
beets. Hope you get some good work done tomorrow.

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> Bob Muncie wrote:
>> Serene Vannoy wrote:
>>> Virginia Tadrzynski wrote:
>>>
>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>> liquid. Works esp. well with rye bread.
>>>
>>> Does your bread go all pink, then?
>>>
>>> Serene
>>
>> Lol... Silly, that would only happen if you added beets :-)
>
> But you DID, silly!
>
>
Actually he said Harvard Beets... I wonder if Bob made his own or they're a
jar of store bought. Harvard Beets are in a thickened and spiced sauce,
usually contains some butter too... I like them a lot but have never tried
to blend them with any liquid, so I'm wondering if the sauce will dissolve
or clump into something disgusting. Why pray tell would anyone choose
Harvard Beets to use in pickled eggs, they're a lot more costly then plain
old canned beets too.

brooklyn1 wrote:
> "Serene Vannoy" <[email protected]> wrote in message
> news:[email protected]..
>> Bob Muncie wrote:
>>> Serene Vannoy wrote:
>>>> Virginia Tadrzynski wrote:
>>>>
>>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>>> liquid. Works esp. well with rye bread.
>>>> Does your bread go all pink, then?
>>>>
>>>> Serene
>>> Lol... Silly, that would only happen if you added beets :-)
>> But you DID, silly!
>>
>>
> Actually he said Harvard Beets... I wonder if Bob made his own or they're a
> jar of store bought. Harvard Beets are in a thickened and spiced sauce,
> usually contains some butter too... I like them a lot but have never tried
> to blend them with any liquid, so I'm wondering if the sauce will dissolve
> or clump into something disgusting. Why pray tell would anyone choose
> Harvard Beets to use in pickled eggs, they're a lot more costly then plain
> old canned beets too.
>
>

Thanks for the attention. I did use the jar of Harvard beets. I don't
have a response on the juice, as that went down the drain, but you are
causing me to consider what I'll do with the next jar.

The choice was based on the fact they were already here when I decided
to pickle the eggs. Simple. I just am sad I didn't decide to add onion.

Any good/nice inputs I'm willing to listen to brooklyn1.

Bob

In article <h7a3h2$nhv$[email protected]>,
Bob Muncie <[email protected]> wrote:

> I semi-hard boiled 8 ~ 9 large eggs, peeled and added to the a large jar
> (46 Oz) of Vlasic Kosher Dill pickle juice, with around 12 Oz of Harvard
> sliced beets.
>
> They rested in the fridge now for 3.5 weeks with an occasional shake.
>
> They turned out pretty good, with a bit of Dijon mustard, and a little
> more salt.
>
> They are not rubbery as a few people thought they might be based on age.
> I think that's because I slightly under/hard-boiled the eggs. The
> consistency was great.
>
> I will try it again in the future, but I think I will try garlic dill
> and add a few red chilies next time, as well as some sliced white onions.
>
> Thanks for the inspiration Omelet. I would have not reused the juice, or
> tried using it in this way without your earlier posts. Normally I just
> pitch it down the drain.
>
> It did make a rather tasty, inexpensive snack (grade A large are $.98 a
> doz), with no effort involved other than waiting to open :-)
>
> Bob

I'm glad it worked out for you Bob. :-)
I made a second batch after I ate the first one and am still snacking on
those. I made 18.

They do seem to keep a LOT better and longer than just hard boiled eggs
and they are handy!

I'm starting another batch of Canadian Bacon today so there will be 2
one gallon brining jars in the Hobart this week. I'm going to brine for
5 days this time. And in the meantime, I'll be cutting up more of that
dead Mimosa tree, plus the downed Mimosa branches I cleaned up from the
neighbors yard.

It's gotten good ratings so far from friends, family members and my
pharmacist. <g>

The meat is waiting in the jars (under refrigeration of course!) and the
brine is cooling...

Dinner tonight however will be a grilled rib eye steak as they were on
sale for $3.99. I bought two 1" thick ones. I'll serve it with a simple
side salad with romaine lettuce and some mixed sprouts. Maybe some
sliced black olives.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Subscribe: [email protected]

In article <h7a58r$q6q$[email protected]>,
Bob Muncie <[email protected]> wrote:

> > bob, save the pickle juice if you make bread use it in lieu of the liquid.
> > Works esp. well with rye bread.
> > -ginny
> >
> >
>
> Wow! Another use I would never had considered.
>
> Thanks ginny! And I do make my own bread when not being lazy.

A hint I'll have to pass on to my sister. It sounds like a cool idea!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]

"Virginia Tadrzynski" <[email protected]>
news:4a9894fa$0$11389$[email protected]: in rec.food.cooking

>
> "Bob Muncie" <[email protected]> wrote in message
> news:h7a3h2$nhv$[email protected]..
>>I semi-hard boiled 8 ~ 9 large eggs, peeled and added to the a large
>>jar (46 Oz) of Vlasic Kosher Dill pickle juice, with around 12 Oz of
>>Harvard sliced beets.

<snip for space>

>>
>> It did make a rather tasty, inexpensive snack (grade A large are $.98
>> a doz), with no effort involved other than waiting to open :-)
>>
>> Bob

>
> bob, save the pickle juice if you make bread use it in lieu of the
> liquid. Works esp. well with rye bread.
> -ginny

Great tip Ginny. I would never have thought of it. Thankyouverymuch.

Michael

--
“Always tell the truth - it's the easiest thing to remember”
~ American Playwright David Mamet

You can find me at: - michael at lonergan dot us dot com

"Bob Muncie" <[email protected]> wrote in message
news:h7bf69$viq$[email protected]..
> brooklyn1 wrote:
>> "Serene Vannoy" <[email protected]> wrote in message
>> news:[email protected]..
>>> Bob Muncie wrote:
>>>> Serene Vannoy wrote:
>>>>> Virginia Tadrzynski wrote:
>>>>>
>>>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>>>> liquid. Works esp. well with rye bread.
>>>>> Does your bread go all pink, then?
>>>>>
>>>>> Serene
>>>> Lol... Silly, that would only happen if you added beets :-)
>>> But you DID, silly!
>>>
>>>
>> Actually he said Harvard Beets... I wonder if Bob made his own or they're
>> a jar of store bought. Harvard Beets are in a thickened and spiced
>> sauce, usually contains some butter too... I like them a lot but have
>> never tried to blend them with any liquid, so I'm wondering if the sauce
>> will dissolve or clump into something disgusting. Why pray tell would
>> anyone choose Harvard Beets to use in pickled eggs, they're a lot more
>> costly then plain old canned beets too.
>
> Thanks for the attention. I did use the jar of Harvard beets. I don't have
> a response on the juice, as that went down the drain, but you are causing
> me to consider what I'll do with the next jar.
>
> The choice was based on the fact they were already here when I decided to
> pickle the eggs. Simple. I just am sad I didn't decide to add onion.
>
> Any good/nice inputs I'm willing to listen to brooklyn1.
>
>

For pickled eggs I'd use only the canned beet juice, it's really just for
color... use the beets for another purpose. Pickled beets are fine with
onion but pickled eggs with onion is TIAD. Pickled beets with eggs is also
TIAD... I like pickled beets but I don't want them tasting and smelling of
boiled eggs. I hope someone is writing down all these TIAD combos in the
Big Book.

brooklyn1 wrote:
> "Bob Muncie" <[email protected]> wrote in message
> news:h7bf69$viq$[email protected]..
>> brooklyn1 wrote:
>>> "Serene Vannoy" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> Bob Muncie wrote:
>>>>> Serene Vannoy wrote:
>>>>>> Virginia Tadrzynski wrote:
>>>>>>
>>>>>>> bob, save the pickle juice if you make bread use it in lieu of the
>>>>>>> liquid. Works esp. well with rye bread.
>>>>>> Does your bread go all pink, then?
>>>>>>
>>>>>> Serene
>>>>> Lol... Silly, that would only happen if you added beets :-)
>>>> But you DID, silly!
>>>>
>>>>
>>> Actually he said Harvard Beets... I wonder if Bob made his own or they're
>>> a jar of store bought. Harvard Beets are in a thickened and spiced
>>> sauce, usually contains some butter too... I like them a lot but have
>>> never tried to blend them with any liquid, so I'm wondering if the sauce
>>> will dissolve or clump into something disgusting. Why pray tell would
>>> anyone choose Harvard Beets to use in pickled eggs, they're a lot more
>>> costly then plain old canned beets too.
>> Thanks for the attention. I did use the jar of Harvard beets. I don't have
>> a response on the juice, as that went down the drain, but you are causing
>> me to consider what I'll do with the next jar.
>>
>> The choice was based on the fact they were already here when I decided to
>> pickle the eggs. Simple. I just am sad I didn't decide to add onion.
>>
>> Any good/nice inputs I'm willing to listen to brooklyn1.
>>
>>
>
> For pickled eggs I'd use only the canned beet juice, it's really just for
> color... use the beets for another purpose. Pickled beets are fine with
> onion but pickled eggs with onion is TIAD. Pickled beets with eggs is also
> TIAD... I like pickled beets but I don't want them tasting and smelling of
> boiled eggs. I hope someone is writing down all these TIAD combos in the
> Big Book.
>
>
>

Thanks for your input, but there was no added taste of eggs to the
beets. But I did like them pickled , even if they started out as
straight Harvards. Next time, I'll either roast my own, or use pickled
beets.

I'll use my previous idea for the next test.

Thanks,

Bob

Bob Muncie <[email protected]> wrote:
>I semi-hard boiled 8 ~ 9 large eggs, peeled and added to the a large jar
>(46 Oz) of Vlasic Kosher Dill pickle juice, with around 12 Oz of Harvard
>sliced beets.

Doh! Now I know what to do with my leftover pickle brine. (gallon
jars from Costco) The only other use I knew of was Homer Simpson
drinking it at Moe's Tavern and getting ill afterwards.

In article <Idimm.240$[email protected]>,
"brooklyn1" <[email protected]> wrote:

> For pickled eggs I'd use only the canned beet juice, it's really just for
> color... use the beets for another purpose. Pickled beets are fine with
> onion but pickled eggs with onion is TIAD. Pickled beets with eggs is also
> TIAD... I like pickled beets but I don't want them tasting and smelling of
> boiled eggs. I hope someone is writing down all these TIAD combos in the
> Big Book.

I just use the beet juice. The beets got steamed, then treated with
butter, dill weed and salt free lemon pepper and served to dad. He loves
them and I'm not much of a beet fan, altho' I adore beet GREENS! ;-d

Agreed the juice is just for color, and it's pretty traditional.

Next time I prepare red swiss chard, I'm considering using the very red
juice that results from that as the next colorant to add to the brine.

I'm also wondering how good pickled chard stems (not the leaves!) would
be? I have pickled Okra successfully using commercial pickle brine so I
have to wonder.

I'm also wondering if any other vegetable juices would be fun to dye the
eggs a color other than pink.

Think green eggs and ham. <g> I'm wondering if spinach juice would work
for that? Or what to use for yellow or purple? I'm thinking along the
line of Easter eggs here. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Subscribe: [email protected]