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The pickling thread
    #14685796 -

Post your various pickled creations!  God knows we Shroomery members have surplus mason jars. :tongue:  I just want some more ideas as to what else to pickle.

I have made a few batches of pickled eggs.

The basic recipe I use is:
1 1/2 vinegar
1 cup water
1/4 cup sugar
1 tablespoon non-iodized salt
1 tablespoon of pickling spices.

Stuff mason jar with peeled hard boiled eggs and pickling solutions, place in fridge for at least one week before eating.



I made every jar slightly different.  Some jars I used cider or malt vinegar, some jars I used pickled beet juice instead of water, some I mixed in onions, chili peppers or sweet bell peppers, some I put in a lot of garlic.  But alas, even with the variations of taste, I cannot eat anymore pickled eggs :sad:.  I have eaten so many dozens of pickled eggs in the past few months, I just cannot even look at them anymore.


I have just made two test batches of "utepenci" -link to recipe and photo
I had these in a bar in Czech Republic many years ago when I went to visit back in 1996.  I loved them a lot, and I found it to be a perfect complement to a nice tall glass of pilsner.  Unfortunately utepenci is something that you just can't find in any store or bar here in Canada.

I didn't follow the recipe on the link, instead I used the same basic pickling solution formula as for my pickled eggs.  The Czechs use a fine grained sausage that is similar to a hotdog, but I couldn't find anything similar in my grocery store other than hotdogs, and I did want to use hotdogs for my creation.  Luckily my grocery store had a sale on kielbasa, so I used that instead.  Each jar I made slightly different.  One jar I made fairly basic -just sliced kielbasa sausage, sliced onions, and sliced sweet bell pepper.  The other jar I put in a few garlic cloves, a sliced scotch bonnet pepper, a bell pepper, onions, and a little bit of sauerkraut with the sausage.

Now I just have to wait 1-2 weeks before I can sample my utepenci.  If they turn out good like how I remember them, I will make more.  I will also post in here to let you know if its worth making.  Maybe I will try to make pickled onions too?

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Re: The pickling thread [Re: HairyTaco]
    #14708598 -

I mind as well give an update to my "utepenci" that I made last week.

I opened up one of the jars after having it sit in my fridge for a week.  I ate the pickled mixture of onions, bell pepper and kielbasa with some rye bread and a beer.  It actually turned out very good; the one week of sitting was enough.  The onions are perfect -still slightly crunchy like a good pickle, but they have the nice mellow flavour of a pickled onion.  The bell pepper also came out with a good texture, they aren't mushy like typical pickled peppers.  The kielbasa didn't change too much during pickling, but they are still tasty. 

The only changes I would do is use less pickling spice mixture.  Instead of a tablespoon for a quart size mason jar, I would probably only use a teaspoon of pickling spice.  I would also use a lot more thick-cut onions, the onions are definitely a big star of "utepenci".

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