|
S |
M |
T |
W |
T |
F |
S |
|
|
|
|
|
|
|
1
|
|
2
|
3
|
4
|
5
|
6
|
7
|
8
|
|
9
|
10
|
11
|
12
|
13
|
14
|
15
|
|
16
|
17
|
18
|
19
|
20
|
21
|
22
|
|
23
|
24
|
25
|
26
|
27
|
28
|
29
|
|
30
|
31
|
|
|
|
|
|
|
|
118 members (wk2hnt, CKyleC, twaldrop4, AUtgr, Irishguy, akbejeepin, jprice, Meatn3, cmontgomery, ultratec00, gregnbc, Dspann1, !shiloh!, jmj120, Backwards cowboy, cch, Bustinbeards, AJones, dagwood, AU7MM08, Fishbones, gog1015, Mbrock, Gut Pile 32, Jstewart, Rebelhunter_21, quailman, jdstephen44, Sgiles, cullbuck, Beer Belly, coldtrail, Trent115, Quack Quack Bang, ts1979flh, MarkAlan, hayman, JA, Swamp Monkey, AC870, inatree, aucountry, StateLine, mayberry51, Engine5, Tall Dog, JohnG, geeb1, 700ltr308, Omega One, mcninja, cartervj, Ol’Tom, walt4dun, Chiller, claybird, rrice0725, Floorman1, Tracker, BrentsFX4, Bad bronco, BD, Double Creek2, desertdog, JCL, bug54, 7short, Dr595, WhoMe, Mdees, BearBranch, HappyHunter, CrappieMan, rd8549, James, kpswihart, Cynical, Prohunter3509, Canterberry, Otiscat13, NoHuntin, ParrotHead89, 000buck, booner, Marengo hunter, Flyliner, limabean, S_Dubs, AU338MAG, jacannon, Bigwhitey, brett.smith, TEM, rutwad, Bread, fillmore, gman, TheVern, JHL, Bowfish, DoubleShoalsJR, bamafan1966, Frankie, MoeBuck, sawdust, GATA87, Dragfan66, wyattd, Carp54, 9 invisible),
816
guests, and
0
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
|
Joined: Feb 2002
Posts: 46,054 Likes: 232
Freak of Nature
|
|
Freak of Nature
Joined: Feb 2002
Posts: 46,054 Likes: 232 |
Anybody have a recipe for pickled eggs?
|
|
|
|
|
Joined: Jun 2012
Posts: 6,760 Likes: 5
14 point
|
|
14 point
Joined: Jun 2012
Posts: 6,760 Likes: 5 |
https://www.aldeer.com/forum/ubbthreads.php?ubb=showflat&Number=4477277#Post4477277Got this recipe from a friend years ago. I use it to pickle everything. It makes enough for a quart jar. Adjust the amount depending on the number or sizes of the jar(s) 1 cup water 1 cup vinegar 3 tablespoons of sugar 2 tablespoons kosher salt 3-4 cloves of garlic (I use minced) Put all ingredients in a pot and bring to a boil, stir and pour over whatever your pickling and let sit on the counter until it gets to room temperature. Then refrigerate.
In your darkest hour when the demons come, call on me brother and we'll fight them together.
|
|
1 member likes this:
Wiley Coyote |
|
|
|
|
Joined: Jul 2003
Posts: 15,598 Likes: 97
Old Mossy Horns
|
|
Old Mossy Horns
Joined: Jul 2003
Posts: 15,598 Likes: 97 |
Love those things!
When I was stationed up North, there was a bar that had a jar of pickled pig knuckles on the bar. Always ate a few.
Last edited by quailman; 08/09/26 12:23 PM.
Life is a journey. Make sure and bring plenty of Beer.
My luck has been so bad lately, it could be raining pussies and I'd catch one with a dick broke off in it.
|
|
|
|
|
Joined: Jul 2003
Posts: 15,598 Likes: 97
Old Mossy Horns
|
|
Old Mossy Horns
Joined: Jul 2003
Posts: 15,598 Likes: 97 |
https://www.aldeer.com/forum/ubbthreads.php?ubb=showflat&Number=4477277#Post4477277Got this recipe from a friend years ago. I use it to pickle everything. It makes enough for a quart jar. Adjust the amount depending on the number or sizes of the jar(s) 1 cup water 1 cup vinegar 3 tablespoons of sugar 2 tablespoons kosher salt 3-4 cloves of garlic (I use minced) Put all ingredients in a pot and bring to a boil, stir and pour over whatever your pickling and let sit on the counter until it gets to room temperature. Then refrigerate. Great info. Gonna try.
Life is a journey. Make sure and bring plenty of Beer.
My luck has been so bad lately, it could be raining pussies and I'd catch one with a dick broke off in it.
|
|
|
|
|
Joined: Aug 2003
Posts: 44,380 Likes: 28
Freak of Nature
|
|
Freak of Nature
Joined: Aug 2003
Posts: 44,380 Likes: 28 |
Gonna make some tonight. Regular and apple cider vinegar and some Louisiana hot sauce
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
|
|
|
|
|
Joined: Jun 2012
Posts: 6,760 Likes: 5
14 point
|
|
14 point
Joined: Jun 2012
Posts: 6,760 Likes: 5 |
https://www.aldeer.com/forum/ubbthreads.php?ubb=showflat&Number=4477277#Post4477277Got this recipe from a friend years ago. I use it to pickle everything. It makes enough for a quart jar. Adjust the amount depending on the number or sizes of the jar(s) 1 cup water 1 cup vinegar 3 tablespoons of sugar 2 tablespoons kosher salt 3-4 cloves of garlic (I use minced) Put all ingredients in a pot and bring to a boil, stir and pour over whatever your pickling and let sit on the counter until it gets to room temperature. Then refrigerate. I forgot to add 6-7 sliced jalapenos *
In your darkest hour when the demons come, call on me brother and we'll fight them together.
|
|
|
|
|
Joined: Sep 2012
Posts: 24,107 Likes: 297
Freak of Nature
|
|
Freak of Nature
Joined: Sep 2012
Posts: 24,107 Likes: 297 |
You probably need to add Febreeze to the ingredients list. 
Dying ain't much of a living boy...Josey Wales
Molon Labe
|
|
|
|
|
Joined: Jun 2020
Posts: 4,978 Likes: 39
12 point
|
|
12 point
Joined: Jun 2020
Posts: 4,978 Likes: 39 |
Love a good hunting story, love my family and friends. Some people you can't, but acted like do.
|
|
|
|
|
Joined: Jun 2021
Posts: 5,644 Likes: 34
Inter Loin Gourmet
|
|
Inter Loin Gourmet
Joined: Jun 2021
Posts: 5,644 Likes: 34 |
Never had one, and think it will stay that way!
|
|
|
|
|
Joined: Mar 2005
Posts: 7,161 Likes: 16
14 point
|
|
14 point
Joined: Mar 2005
Posts: 7,161 Likes: 16 |
https://www.aldeer.com/forum/ubbthreads.php?ubb=showflat&Number=4477277#Post4477277Got this recipe from a friend years ago. I use it to pickle everything. It makes enough for a quart jar. Adjust the amount depending on the number or sizes of the jar(s) 1 cup water 1 cup vinegar 3 tablespoons of sugar 2 tablespoons kosher salt 3-4 cloves of garlic (I use minced) Put all ingredients in a pot and bring to a boil, stir and pour over whatever your pickling and let sit on the counter until it gets to room temperature. Then refrigerate. Great info. Gonna try.
|
|
|
|
|
