Pickled Eggs and Buttershots

Picklegegg

The last of the root vegetables are out of the ground just in time for the snow to move in…seriously it’s October and snowing like December right now.

It’s time to settle in for a long winters nap… Not really it’s time for indoor activities, like ice fishing. Ok so I’m jumping the gun a bit. There’s still the national holiday of Deer Opener and pheasant hunting to do before the ice fishing begins. But it’s time to start preparing for it.

Tuck the boat in the barn for winter and make sure the ice house is readily accessible. Get all the ice rods ready and check the tip-up’s. Minnow bucket, heater, propane tanks may need filling, pickled eggs and Buttershots and of course the auger. Yes it’s a bit early but I like to know what I have that may need replacing or what I can’t live without this season. It gets pretty cold around here and as you can tell I like my outdoor activities indoors (sometimes) when it’s 50 below.

What? Why yes, I said “pickled eggs and Buttershots“. What else do you eat when your fishing?

My first experience with pickled eggs was years ago. My brother went on a fishing trip with my dad and friends out west, when he came home he was telling us how they ate pickled eggs and gizzards. Yum. Not so much, I still don’t get into the gizzards but pickled eggs on the other hand are pretty good.

The pickled eggs I make need a month or two before they are ready to eat. You can see why it’s so important  to begin ice fishing prep so early now. It’s a very simple recipe I use and lends itself to so many flavors.

Pickled Eggs
Print Recipe
1 1/2 dz. Hard Boiled Eggs, cooled and pealed 3 c. Apple Cider Vinegar 3 c. Water 2 1/2 tbsp. Kosher Salt 2 tbsp. Crushed Chili Peppers 2 ea. Sprigs of Fresh Dill Few Black Peppercorns 6 ea. cloves of Garlic
Pickled Eggs
Print Recipe
1 1/2 dz. Hard Boiled Eggs, cooled and pealed 3 c. Apple Cider Vinegar 3 c. Water 2 1/2 tbsp. Kosher Salt 2 tbsp. Crushed Chili Peppers 2 ea. Sprigs of Fresh Dill Few Black Peppercorns 6 ea. cloves of Garlic
Ingredients
  • 1 1/2 dozen Hard Boiled Eggs cooled and pealed
  • 3 cup Apple Cider Vinegar
  • 3 cup Water
  • 2 1/2 tbsp Kosher Salt
  • 2 tbsp Crushed Chili Peppers
  • 2 each Sprigs of Fresh Dill
  • few Black Peppercorns
  • 6 cloves garlic
Servings:
Instructions
  1. Dissolve the salt in the water and vinegar.
  2. Place everything but the eggs and brine in a 2qt glass jar.
  3. Then add the eggs and fill the jar with the brine to the top.
  4. Let the jar sit in the refrigerator for at least a month. (I prefer two to three months).
Recipe Notes

Then enjoy in the fish house!

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Pickled Eggs For Luke
Print Recipe
Pickled Eggs For Luke
Print Recipe
Ingredients
  • 1 1/2 dz Hard Boiled Eggs cooled and pealed
  • 3 cup Apple Cider Vinegar
  • 3 cup Water
  • 2 1/2 tbsp Kosher Salt
  • 2 each Slices of Yellow Onion
  • 1-2 each Jalapeno sliced
  • 2 each Fresh Dill Sprigs
  • few Black Peppercorns
  • 6 each Garlic cloves smashed
Servings:
Instructions
  1. Dissolve the salt in the water and vinegar.
  2. Place everything but the eggs and brine in a 2qt glass jar.
  3. Then add the eggs and fill the jar with the brine to the top.
  4. Let the jar sit in the refrigerator for at least a month. (I prefer two to three months).
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4 Comments

  1. hmmm…not sure if I can get behind a pickled egg, but I’d be willing to try after your post!

    I recently started my food/lifestyle blog and I would love your feedback! Would you mind taking a look when you get a chance? 🙂

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