A few days ago I was inspired to try a recipe for Sriracha Pickled Eggs, and today I followed through with the eggs and some onions.
Now begins the wait for the brine and seasonings to work their magic, next weekend I can crack the jars and try the fruits of my labors, oh yeah!
I about cleared the house with the Sriracha brine boiling, the acridness almost required a gas mask, it was intense.
I now know why the residents and City of Irwindale, CA were at odds with the Sriracha factory's emissions, WOW!
Looking forward to these!
My recipe for the eggs was:
24 hard boiled eggs
6C white vinegar
3C water
2/3C Sriracha Chili Garlic
1/3C El Yucateco Habanero XXX
3T sea salt
6 cloves garlic, sliced
1/2 med white & red onions, sliced thin
2 lrg Jalapeño chiles, chopped
Sterilize jars and lids
Place peeled eggs into a 1/2 gallon canning jar
Combine everything except the eggs in a large nonreactive stock pot.
Bring to a boil then let cool slightly
Pour mixture over eggs, cover eggs completely and then seal, shake to mix and then refrigerate
Let at least a week go by for the flavors to really permeate the eggs
The spices have a tendency to settle in the jar so shake it daily to remix
Plain & Sriracha Onions
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161021_194124074_zpsyvkh8quw.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161021_194124074_zpsyvkh8quw.jpg.html)
Sriracha Eggs
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161021_202140252_zpsyzcwmgkl.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161021_202140252_zpsyzcwmgkl.jpg.html)
Those are gonna open your sinuses!
Quote from: MarkT on October 22, 2016, 03:59:31 AM
Those are gonna open your sinuses!
My sinuses, lungs and tear ducts were all opened earlier... I'm telling ya boiling the brine was downright chemical warfare worthy.
I'm a serious ChileHead, these will probably rate as somewhat mild, but very flavorful.
I almost added a teaspoon of Hillbilly Gunpowder to it, that would've made it HOT!
The HG is a blend of seven of the world's hottest chiles.
Today Sriracha. Tomorrow the Carolina Reaper. :'( Dominick
Quote from: Dominick on October 22, 2016, 04:54:37 AM
Today Sriracha. Tomorrow the Carolina Reaper. :'( Dominick
The Carolina Reaper is one of the seven chiles in Hillbilly Gunpowder. ;)
Next time I may use some.
Holy Cow John! :o
I would not want to be any where near your rear end when that cannon goes off. :D
A friend of mine at work grows his own Carolina Reapers.
I tried some of his Salsa once. Never again. I ate several bites before it kicked in.
It felt like My Tongue had been hit by a Hammer!
That is the only way I can describe it. :P
Quote from: Dominick on October 22, 2016, 04:54:37 AM
Today Sriracha. Tomorrow the Carolina Reaper. :'( Dominick
Had to google that one.. double the power of a Ghost Pepper... ouch!
I ate some Italian Hot Finger Peppers stuffed with Sardines last night. They were enough for me.
Mike
Quote from: Tightlines666 on October 22, 2016, 07:06:58 PM
Quote from: Dominick on October 22, 2016, 04:54:37 AM
Today Sriracha. Tomorrow the Carolina Reaper. :'( Dominick
Had to google that one.. double the power of a Ghost Pepper... ouch!
According to the Guinness Book of Records, it is the hottest pepper in the world. 2.2 million scovilles. Dominick
I've not eaten a Carolina Reaper raw, but I've had them in various forms and they are mind blowing, insanely hot.
Thought I was brave once eating a Ghost Pepper (Bhut Jolokia).
Here, y'all can have a good laugh at my expense, which of course why I made the video. ;)
https://www.youtube.com/watch?v=unb5vDLe2To
Great John. It did give me a laugh. Thanks. You the pepper man. Dominick
Quote from: Dominick on October 23, 2016, 02:03:46 AM
Great John. It did give me a laugh. Thanks. You the pepper man. Dominick
X2
So,
How were the eggs?
Ron
Good stuff John, very entertaining :). Try a slice of white bread next time to put the fire out.
Quote from: noyb72 on October 23, 2016, 02:43:57 AM
So,
How were the eggs?
Ron
I'll let ya know next week, they need time to let the brine do it's work.
Quote from: Alto Mare on October 23, 2016, 02:49:24 AM
Good stuff John, very entertaining :). Try a slice of white bread next time to put the fire out.
Naw, milk is the best, at least for me it is.
Somebody send me a Reaper and I'll make another video.
Quote from: ChileRelleno on October 23, 2016, 02:52:49 AM
Quote from: Alto Mare on October 23, 2016, 02:49:24 AM
Good stuff John, very entertaining :). Try a slice of white bread next time to put the fire out.
Naw, milk is the best, at least for me it is.
Somebody send me a Reaper and I'll make another video.
Glutton for punishment... ;D
Yea! Pepper porn...I can't wait. ::) ::) ::) Dominick
Can't blame a guy for trying to get some free chiles, them suckers are oft expensive and hard to come by fresh.
I could brag I ate the hottest chile in the world and perhaps make a salsa long remembered.
Sometimes I think there may a tiny bit of some sort of benign masochism in the personality of a chile head.
Without a doubt we are pain/pleasure junkies, the pain of the burn and the pleasure of the endorphins.
And obviously since we like to make a spectacle of ourselves, perhaps we subconsciously seek sadists approval.
And like a junkie we develop a tolerance and chase the dragon, seeking hotter highs and reveling in it.
Weird bunch we are ;D
I have a whole new level of respect for you now!
John,
I wouldn't eat a reaper.
They exchange them at work, and just a touch on the skin will light you up.
I don't want anything to do with them.
I had a peanut butter and jelly to calm my tongue down, Thank Goodness.
The Salsa I ate had five of them chopped up in it. It was probably a quart container and it really lit me up.
I could probably get you some if you really are crazy enough to try it.
I assume no reliability for your actions.
Seriously.
Thanks Daron,
of course I'm crazy enough, was there a doubt?
Not to eat a whole one, but like the Ghost, seeded and sectioned, sure I would.
I hear the Reapers have a very distinct citrus flavor, that would make for some really good super hot pico de gallo.
Or make a mash of them and make a Tabasco style sauce out of them.
I'm just going to have to either buy seeds or live plants for next year's garden.
I kind'a lost touch with my buddy Steve, him and his wife used to supply me with their homegrown chiles, fresh & dried/ground.
I'm weak, I could not resist the temptation to crack open the Sriracha Eggs today when I got home from work.
Yeah, I said I'd wait at least a week, but I opened the fridge to shake them and they called to me, "Taste us" they said "we look so yummy, don't we."
With which I had to agree, so I cracked it open to try just one.
The smell was wonderful, the egg was a light shade of pink and it wobbled around the plate enticingly. I sliced it open and there was just the barest ring of color permeating the edges. It tasted very much like what I remembered the old spicy pickled eggs to taste, but with more depth from the onion and garlic.
The heat was very mild, surprisingly so, but it tasted great!
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161025_152958040_zpsi4cgcxws.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161025_152958040_zpsi4cgcxws.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161025_153136057_zpsusdihjlq.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161025_153136057_zpsusdihjlq.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161025_153235256_zpsxf82sjya.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161025_153235256_zpsxf82sjya.jpg.html)
Now as to the Sriracha Onions.
[SIZE="6"][FONT="Impact"]They Are Freaking Incredible![/FONT][/size]
I hit the sweet spot on these, nirvana in a jar.
The onions are still crunchy and juicy, the flavors seem well balanced to me and they've a really nice color.
I layered these with two handfuls of chopped Jalapenos/Garlic before adding the brine.
The heat was very nice, they're just hot enough to let you get a mild endorphin rush.
They're so good I ate a third of the jar.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161025_154942928_zps9vjvwrub.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161025_154942928_zps9vjvwrub.jpg.html)
Those look nummy! I bet a mayo salad with the egg and onion on multi-grain with some spicy mustard would drop you over dead from the goodness.
Ron
Good report. I'm going to make up a batch of these with my grandkids this weekend.
Ok John,
I have the hookup on some peppers. Reapers and Ghost.
I will get them in the mail this weekend.
I got the Ghosts last night. He is Bringing the Reapers Tonight.
Hot Damn! ;D
Thanks Daron,
you didn't have to do that, but I very much appreciate it.
I'm gonna eat part of one raw for the experience.
And the rest will go in recipes.
I want some Super Hot pickled eggs and can some Reaper salsa and Pico de Gallo.
I'm excited!
I work with a lot of guys that have the same affliction as you with the peppers.
I will get in on them from now on, just to send you.
That is the advantage with working with a large group of people in a factory for many years.
We all become friends, Share interests and ideas.
I will show the dreaded Reapers before I sent them all together.
You are on your own with these. It is the Hottest pepper in the World.
I'll settle for the Biggest Reel. ;)
I have never pickled anything....for these eggs, I may be willing to try.
Quote from: ChileRelleno on October 22, 2016, 02:24:13 AM
2/3C Sriracha Chili Garlic
1/3C El Yucateco Habanero XXX
Two of my favorite hot sauces in one jar!
That yucateco is awesome. When it's fresh, it's no joke, but mellows pretty quickly once you open the bottle.
I can't imagine how awful boiling that stuff together would be on the eyes/sinuses!
Quote from: newfuturevintage on October 26, 2016, 11:15:09 PM
I can't imagine how awful boiling that stuff together would be on the eyes/sinuses!
It was pretty bad, eyes tearing, nose wanting to run and coughing.
Windows open, kitchen exhaust on high, dining room and kitchen ceiling fans full blast and still about to run the family out of the house.
It will be done outside next time.
Quote from: mizmo67 on October 26, 2016, 09:49:42 PM
I have never pickled anything....for these eggs, I may be willing to try.
Pickling and fermenting is generally very easy, especially for items that will be kept in the fridge.
I've never pickeled anything either, but have been toying with the notion for some time now.
Quote from: Tightlines666 on October 27, 2016, 01:06:55 AM
I've never pickeled anything either, but have been toying with the notion for some time now.
Pickled fish is great.
Next time I get a good catch of Spanish, Whiting or Sheepshead, I'll post a Pickled Fish thread.
One look at these and I see how the Reaper got its name.
On the way Today John. You should have them by Saturday.
As soon as the guy gave them to me, He said "I am not responsible for these" I just want to see the Video.
I only have three. They are all yours.
What most of these guys do is put them in a dehydrator and make a concentrated powder. It Takes a lot of peppers to do that. That is why they grow their own. Not for me.
I do love Jalapenos. These are 100 times hotter.
They look pretty Scary. :o
Enter the Dragon!
Brian grew some of those Reapers out back in the garden this summer. Scott let him plant an assortment of peppers out there. Whew..some major heat in that one!
If anyone wants to pickle fish, the fish will need a surface pathogen elimination step first and the fish will need to be frozen properly to kill parasites.
An acidic environment will not destroy parasites and will take an extremely long time, if it happens, to destroy all pathogens of public health significance.
The boiling of vinegar that you were talking about is extremely corrosive to metal. You would be better off using some kind of glass based pot to do the boiling.... I am sure that between the hot vinegar and hard boiled eggs, your house must have smelled great...lol
Let me know when you guys plan on pickling fish, I will help you guys out.
Daron, give me his name and City and I'll give him a shout out in the video.
I plan on canning Pico de Gallo, would you like some?
Let me know, Jalapeño, Ghost or Reaper.
And again, a big "Thank You!"
I'll go with the ghost John, since that was the type I mainly sent. Take it easy on me. :-*
His Name is Jeff from Owenton.
He told me he sees a lot of people try this, and they only do it once. :o
Quote from: ChileRelleno on October 23, 2016, 01:52:39 AM
I've not eaten a Carolina Reaper raw, but I've had them in various forms and they are mind blowing, insanely hot.
Thought I was brave once eating a Ghost Pepper (Bhut Jolokia).
Here, y'all can have a good laugh at my expense, which of course why I made the video. ;)
https://www.youtube.com/watch?v=unb5vDLe2To
John...With love in my heart...You are a Psycho ... "Here comes the first rush of endorphins" ;D ;D ;D
Tim
Thanks Tim... I think ::)
I used to carry a jar of pickled Habaneros in my truck, ate one with my lunch almost everyday.
Love me some hot chiles.
LOL... And these Reapers are at least 'twice' as hot the Ghosts. :o
I'm really looking forward to trying these.
But do note as stated before, I'm not foolish enough to eat a whole one, it will be sectioned and seeded.
"Mama may have raised a fool, but she didn't raise no damned fool!"
I saw a YouTube video where 2 guys (Sean Evans/Chili Klaus) eat Carolina Reapers. All things considered they took it amazingly well!
One Week
Eggs have firmed up a bit, flavor is stronger but the heat hasn't increased.
I don't see any more penetration of color into the whites.
Delicious, but so far not what I'm looking for, which is HOT!
I added a heaping tsp of Hillbilly Gunpowder to the brine.
It is a mix of six chiles including some of the hottest in the world, e.g. Carolina Reapers, Ghost and more.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161028_173104587_zps2gtmwa4f.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161028_173104587_zps2gtmwa4f.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161028_173154173_zpslspums0w.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161028_173154173_zpslspums0w.jpg.html)
Chile...Don't try this at home :o :o :o
Tim
https://www.youtube.com/watch?v=E97GSnqFJ8Y
Still not hot enough? Inject those eggs with some habanero or reaper sauce!
Quote from: Big Tim on October 29, 2016, 02:21:23 AM
Chile...Don't try this at home :o :o :o
Tim
https://www.youtube.com/watch?v=E97GSnqFJ8Y
The one year ago flashback was the video I had seen earlier!
Don't try this at home? No, do this at home, there will probably be fewer witnesses!
Quote from: MarkT on October 29, 2016, 02:36:13 AM
Still not hot enough? Inject those eggs with some habanero or reaper sauce!
There is almost a full 4oz bottle of El Yucateco Habanero XXX sauce in there already.
I just put a heaping teaspoon of
'Hillbilly GunPowder' in there, that is a mix of smoked/crushed Jalapenos, Habaneros, Cuban Hots, Trinidad Scorpions, Bhut Jolokias (Ghosts) and Carolina Reapers.
SOB's better have some heat now. ;D
Note: I need a gas mask to open that jar, the combo of eggs, vinegar, garlic and chiles is growing intense.
I was coughing earlier from the fumes.
Chiles Ghost and Carolina Reaper arrived today as promised.
I was so tired after attending an RWVA Appleseed shoot that I didn't feel up to eating some Reaper.
But after a shower and some relaxation, the thought of the 'World's Hottest Chiles' sitting in my fridge became too much.
So I gathered my video crew and stepped up to the plate... Batter Up!
https://www.youtube.com/watch?v=fxCnMFIfNeQ
You are the Man! ;D
Even seeded, these peppers are the Dragon!
I am glad to see that you tamed it.
I watched many a Video, where they drop men to their knees.
I felt the power only once, that was enough for me..
The pain goes on. I'm sure you felt it for at least 15 minutes after the Video ended.
I could tell it hurt. These are the real Deal.
I can't wait until May to hit the sand again!
I'll get some seeds from my local pepperheads and grow some of these for those who dare.
Wow!
:o :o :o
I could almost feel your pain.
You are now likely a member of an elite crew who dared tangle with the reapper, and lived to tell the tale.
Well done!
My hat's off to you brother.
I had to have ice cream myself because it hurt so much to watch this :o
Tim
Two words. NO WAY.
You are certifiable. ;D Holy cow. I couldn't imagine what that felt like and I can do some hot but I am not crazy.
I showed it to Teri John. The first thing she said was "spit it out!"
After you swallowed it, she said "call 911!"
I have access to these stupid crazy hot peppers.
I have no desire to eat them.
Just so you know. My wife of 27 years is an ICU Nurse.
Quote from: Shark Hunter on October 31, 2016, 12:28:36 AM
I showed it to Teri John. The first thing she said was "spit it out!"
After you swallowed it, she said "call 911!"
...
Just so you know. My wife of 27 years is an ICU Nurse.
Yes, they can cause physical problems for the uninitiated.
I've heard that its Good and or Bad for your heart, cardiovascular system and blood pressure.
That it can cause respiratory distress, esophageal and gastrointestinal ulcers/distress.
Might not be good for your system if you've no experience with 'Super-Hots' and eat one.
Yeah that might do bad things to you.
As for gastrointestinal problems...
Well some people are real idiots without a lick of common sense, you don't just eat these without working up to it and preparing for it.
If you never or seldom eat hot chiles, don't eat these Super-Hots'.
If you're used to hot chiles and are going to eat a Super-Hot, prep for it by eating some food and eating/drinking dairy products, e.g. milk, ice cream and such to coat your stomach, and have plenty more for afterwards.
As I said, "Mama may have raised a fool, but she didn't raise a damned fool."
Here are the chiles Daron sent me, Ghost on the left, Reapers on the right.
I'm making salsa next week and canning it, gonna be da'bomb!
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161029_210444631_zpsvhdqvgyd.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161029_210444631_zpsvhdqvgyd.jpg.html)
Man.. they look so good! I am envisioning Salsa, Hot Sauce, Chile, or Hot Wings. I like all of the above extra hot :)
at the poison control center, whenever we had someone at home that got jalapeno pepper juice on their fingers, we'd recommended dumping maalox or mylanta antacid into a glove, then shoving the hand in a glove and leaving it for an hour. that usually cut the pain from a high of 8, 9 or 10, all the way down to a 1, 2 or 3 within that hour. we have recommended the same thing here. we did have one guy who took the ghost pepper challenge and ruptured his esophagus. not sure what the eventual outcome was. dangerous stuff! ;D
I'd say you're exaggerating, but I know you're not.
Jalapeño juice on their hands, pain level 8-10?
Some seriously candy azzed people, must be those types that need Safe Places. Words and pictures hurt them too.
Sheesh, I bet Tabasco brand hot sauce qualifies as a chemical warfare agent.
Now for some chiles that are actually hot, I wear gloves to process them, but I'm talking Habaneros and such.
I don't even bother with gloves on lesser chiles.
Week Two, + a few days
I've finally attained a decent heat with these eggs by adding a heaping tsp of the Hillbilly Gunpowder last week.
Very nice spiciness overall, but not too hot to distract from the egg.
Good color, but no more penetration of color into the whites.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161104_183456925_zpswnzqh31b.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161104_183456925_zpswnzqh31b.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161104_183537906_zpsof9cx2iq.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161104_183537906_zpsof9cx2iq.jpg.html)
After this long in that concoction the Eggs should be able to grow Hair.
Mike
Quote from: bluefish69 on November 07, 2016, 04:37:12 PM
After this long in that concoction the Eggs should be able to grow Hair.
Mike
Heheheheh... ;D
I'm interested in what these will be like after 2-3 months.
Again... The Sriracha Pickled Onions are Fan'freaking'tastic!
A pick of both of them side by side... A nice snack.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_111317704_zpsnaaqhtiw.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_111317704_zpsnaaqhtiw.jpg.html)
Here I am at five weeks with these awesome little, pickled incendiary bombs and I do believe they're at their pinnacle of ripeness.
As hot as they're gonna get without direct application of a good Habanero or hotter sauce.
Not many left, not going to find out what they're like at more than two months since I keep eating them.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161124_220419525_zpsgi2gsimr.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161124_220419525_zpsgi2gsimr.jpg.html)
No further penetration of color, but the surface is real pretty
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161124_220437090_zpssnxr3wvq.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161124_220437090_zpssnxr3wvq.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161124_220510794_zpsaufsgf80.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161124_220510794_zpsaufsgf80.jpg.html)
Are they hot yet?
Quote from: David Hall on November 25, 2016, 05:27:46 AM
Are they hot yet?
Oh yeah, they're hot now.
It took me adding the
Hillbilly Gunpowder to really light them up.
I would love to have at least one of them on my plate right now.
Sitting down to some of Teri's Manicotti at the moment.
God is good!