Comments on: Hot and Spicy Pickled Eggs

By: Orange, Pomelo, Lemon and Ginger Preserves | Modern Beet

Orange, Pomelo, Lemon and Ginger Preserves | Modern Beet — Fri, 08 Jan 2010 03:49:14 +0000

[…] is being settled enough that I feel like embarking on culinary adventures. Homemade tofu, jelly, pickles, sauerkraut, tempeh, and sausage are the sorts of things I am talking about here — things you […]

By: Frank from NYC

Frank from NYC — Fri, 13 Nov 2009 17:58:28 +0000

Giggity! Thanks Jen.

By: Jen

Jen — Tue, 10 Nov 2009 18:17:43 +0000

Hi Frank,

Thanks for commenting! The spices, salt, and garlic should scale just fine. I originally adapted this from a recipe that called for 12 eggs and 5 chiles, so if you want to use 32 eggs, I would consider using something like 12-14 chiles rather than 16, though honestly I don’t think a few extra chiles would make a huge difference (especially if you like spicy foods, which I assume you do since you’re making a BIG batch of spicy pickled eggs :)!

By: Frank from NYC

Frank from NYC — Sun, 08 Nov 2009 00:01:25 +0000

Jen,

Great recipe. I was searching online for pickled egg recipes but hadn’t seen spicy pickled eggs. I’m going to give this one a go. I’m using a gallon jar though, will the recipe scale 8:1 or will there be different ratio’s with the spices?

By: Jen

Jen — Wed, 30 Sep 2009 06:27:38 +0000

Craig — pickled cheese?! sound unique :) do you have a recipe?