Friday, January 23, 2015

Pickling Eggs With Homemade Beer Vinegar

Not so long ago I brewed the first batch of beer I've done in quite some time. Having neither the time nor the patience for all-grain brewing I made a simple hefeweizen recipe using DME supplemented with grain. On bottling day I was left with a random 9 or 10 ounces of beer that wasn't really worth capping in its own bottle. As I had apple cider vinegar going at the time I decided to do some experimental beer vinegar with the excess homebrew. 

After some weeks I was so pleased with the results that I doubled down and added an additional bottle of beer and some extra DME. So the recipe would be something like 20 ounces of hefeweizen (I did a sort of "double" hefe, 9% ABV or so), 1/3 of a cup of DME (wheat), and a nice gloopy bit of mother of vinegar. I let it go for about 6 weeks. The results were delicious. Mellower than store bought malt vinegar with the additional hint of hops. 

But what to do with all this delicious vinegar? Why, pickled eggs of course! If you have followed my ramblings for any amount of time you will know that my diet is very similar to what you would expect of an ol' timey jakey-bum bar fly. Pickled eggs are one of my favorite snacks. You can find my usual recipe for malt vinegar pickled eggs here. I've tweaked it somewhat in what follows.

I started with a couple dozen of the Cadillac of Upstate New York eggs. Stewart's jumbos.

Hard boil them. I know there are all these nonsense recipes for "easy to peel" hard boiled eggs out there (pressure cookers and who knows what all else) but I still do them the old fashioned way (bring to a boil in cold water, remove from heat, wait 10 minutes or so). I use a 2 quart ball jar for my pickled eggs. You can fit 15 or 16 jumbo eggs in there which is a goodly amount. 

As I stated before, my beer vinegar was a bit mellower than your usual malt vinegar.

So I used a bit higher ration of beer vinegar to white vinegar than I normally would. Into a 2 quart jar goes-

1.5 pint beer vinegar
1 pint white vinegar
1 tablespoon salt
1 teaspoon red pepper flakes
1 teaspoon mustard seeds
1 teaspoon black peppercorns.
However many eggs you can jam in.

That is all she wrote.

I like to enjoy pickled eggs at any point during their lifespan, but they really are best after a couple of weeks in the fridge. Mr. Dave's tip of the day is to not discard the vinegar when you have finished off your eggs. Pour in a pot, boil a minute or two, strain, cool and use it for your next batch (re-adding the spices). Pickled egg vinegar seems to get better with age.

Anyhow, I am really into this beer vinegar business. You don't really have to use homebrew either. It could be made with any available beer. I am thinking of making a vinegar out of some Genesee Bock. I think that would be nice and malty... Besides this pickled egg application I think the stuff would be lovely on fish and chips, fries, or any other crispy fried sort of thing.

Go fourth and vinegarize your beer. It is tasty.

1 comment:

  1. You sir have an iron constitution. I would likely be banished from my home for a week after consuming such foodstuffs. We'll see where you're at in another ten years (digestively speaking).


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