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OT Anybody do any pickling?

I like to serve a generous slice of half sour dill on my pulled pork sandwiches. But the local brand is awful so I started making my own. It's really no trick.

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Comments

  • Found these the other day. they were good.a little hot but good. thought about trying to make some.
    IMG_20130811_193016.jpg
    3264 x 2448 - 2M
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
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  • Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • For some reason that link loses the pics.  Try this one.

    http://eggheadforum.com/discussion/1142653/burgers-for-a-change

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • calikingcaliking Posts: 6,135
    Does my liver count? :D

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • shtgunal3shtgunal3 Posts: 2,902
    I pickle cukes every year and my liver almost daily.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • yzziyzzi Posts: 1,783

    For some reason that link loses the pics.  Try this one.

    http://eggheadforum.com/discussion/1142653/burgers-for-a-change

    How long will those pickles last in the fridge?
    Dunedin, FL
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  • Richard FlRichard Fl Posts: 7,737
    I like to pickle cippolini onions.  Core and remove skin, roast in BGE or oven 350F with some Italian dressing sprinkled on them. When starting to get soft remove, cool and place in glass jar with balsamic vinegar to cover.  Sometimes I roast some baby mushrooms and add to the jar also.  
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  • yzzi said:
    For some reason that link loses the pics.  Try this one.

    http://eggheadforum.com/discussion/1142653/burgers-for-a-change

    How long will those pickles last in the fridge?
    A very long time.  They do get a little soft after a couple of years.   Still have a couple from that big batch, and they are good.  They get really strong after awhile.  I won't do that big a one next time, probably a dozen at a time is good.  Using more or less the same formula you can do onions and red cabbage, which is really good.  Oh, and pickled baby carrots and cauliflower.

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • We did some hamburger dills back in July. Haven't cracked them open yet. We have some to family and they said they were tasty, but lacking crisp. Next time we will add pickle crisp before canning.
    Mark Annville, PA
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  • TonyATonyA Posts: 551
    Did you cut the blossom tip off? That's supposed help keep them crisp. These cut in half are eating fine 20 hrs later
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  • I love doing pickled eggs. I have to make them huge batches because when my friends find out I made some, they all ask for a jar. image
    Be careful, man! I've got a beverage here.
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  • Richard FlRichard Fl Posts: 7,737
    I love doing pickled eggs. I have to make them huge batches because when my friends find out I made some, they all ask for a jar. image
    Nice! mind sharing the recipe? TIA
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  • hapsterhapster Posts: 6,003
    Ohhh... I see you mean veggies and such.

    Thought maybe you meant livers

    :))
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  • Richard, I can't remember the exact recipe. It goes something like this. 


    vinigar, pickling spice, salt, sugar, red onion, jollys, bell peppers. 
    Be careful, man! I've got a beverage here.
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  • henapplehenapple Posts: 12,829
    I want a jar...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Richard FlRichard Fl Posts: 7,737
    Richard, I can't remember the exact recipe. It goes something like this. 


    vinigar, pickling spice, salt, sugar, red onion, jollys, bell peppers. 
     
    Thanks!  You got me, what is a jolly in this context? Some type of pepper?

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  • jalapeño.  It just requires too much goggling for me to spell it correctly. 
    Be careful, man! I've got a beverage here.
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  • TonyATonyA Posts: 551
    Travis, do you can them after or are they alright as is?
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  • Richard, I can't remember the exact recipe. It goes something like this. 


    vinigar, pickling spice, salt, sugar, red onion, jollys, bell peppers. 
    My earlier dill pickle recipie will work with eggs.  Dump the dill and maybe add garlic.  Eggs last a long time too.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Oh yea! add crushed red pepper to the recipe. 
    Be careful, man! I've got a beverage here.
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