Originally posted by b3shine |
Very easy to make yourself, vinegar, bay leaf and garlic cloves will do it but you can also add any number of other flavors. |
Love ’em but they are rare to find around here. My favorites are the purple ones w/ the beets. Makes for killer, killer farts. |
I Like them. That is down from loving them as a youth. They are available throughout the south at stores and some bars. I’m hesitant to eat from a container that sits unsealed on a counter for weeks/months at a time. You just don’t know how they’ve been treated. Asked for a pickle from one of those big jars once. The guy reaches in with his bare hand pulls it out and tries to hand it to me. I declined the offer. Since that day I’ve made my own pickled eggs. It is very easy and you can make small quantities and tweek the recipe to your liking. Also try them with saltines for a little crunch. cheerstevo |
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In most Montreal east end brasseries that I drank at in the late 70’s;cheers for bringing back a few cool memories! |
They pair well with moonshine. |
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This discussion brings back memories of juke joints, pool rooms and other "hole in the wall" establishments. |
Do the Brits have access to these delicacies? |
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