Pickled Egg update

Its been 2 weeks since I've pickled the eggs so on Halloween, I had my pickled egg expert Jadd (@jaddilac) over to help taste them at the 2 week mark. Over the past 2 weeks they have been sitting in vacuum sealed canisters in my wine cellar, which is around 55F most of the time. I have been shaking the jars every few days because the seasonings settle to the bottom.

The spicy eggs are ready to go. They are nice and hot, vinegary, and black peppery. I like to eat them with a dash of cracked black pepper and salt. Nothing fancy about these guys, just real traditional. I am going to keep letting them sit to get more flavor. Back in the cellar you go.

The curry (tumeric) garlic ones are a whole different story. They are not ready yet. You can taste the flavor, but just barely. They have a good garlic flavor but not intense enough. Same with the tumeric. All of the spices separate out, so I think I need to shake the jar at least once a day. These might need at least another month to get up to taste.

The pickled sausage isn't coming out good. It has a strong vinegar taste up front and a very strong all-spice kick at the end. Waaaaaay too much all-spice. These might have to get thrown in the garbage. Oh well :)

One other thing I've been pickling that I didn't blog about is my jalapeno, onion and carrot mix (aka escabeche). If you've been to a Mexican burrito shop and seen the radishes, limes and jalapeno/carrot buffet, then you know you are at the right spot. I've been picking them for over a month and they weren't getting hot enough. About 2 weeks ago, I added 5 habaneo's to my mix of 20 jalapeno's, 1 carrot and 1/4 an onion. We had some last night, WOW are they hot now. Maybe a bit too hot, unless you are Josh Rasler (@RazzleTweet). It's not going to stop me from eating them.

I will let you know the results of the next taste test in 2 to 4 weeks.