- June 5, 2008 at 2:41 pm #258099LissKeymaster
hard-boiled eggs (number
1 1/2 c. vinegar
1 c. water
1/4 tsp. salt
1 tsp. sugar
bag of pickling spices
Hard boil eggs (3 to 4 days old eggs shell better then
fresh eggs). A quart sealer holds 10 eggs. Put shelled
into sealer, then make a pickling vinegar you like. Use
ingredients listed with a bag of pickling spices. Boil
rapidly for 10 minutes; remove spice bag and pour
over eggs, seal at once. Pickle for 3 to 4 days.
Place as many eggs as you wish to pickle in a heavy
saucepan and cover with cold water. Salt the water
this will make the shells remove easily. Bring to a
Reduce heat to maintain a slow boil and cook eggs for
minutes. Cool under cold running water. Remove
fully, do not use any eggs that are broken open, this
discolor brine. Dry eggs on paper toweling. Place eggs
jar. In stainless steel saucepan, place 3/4 cup white
and 1/4 cup water.
For each quart of vinegar mixture, add one small red
pepper (dried), 1 clove garlic, 4 peppercorns and 2
cloves. Bring to a boil. Reduce heat and simmer 5
Let cool at room temperature. Pour over eggs and
tightly. The eggs, as they pickle, will produce a strong
Open once a day the first week to let fumes escape.
first week or so this odor will disappear and they will
have a most delectable pickled aroma.
OLD TIME PICKLED EGGS 3
1 doz. eggs
1 1/2 c. white vinegar
1/2 c. water
1 c. sugar
1/2 tsp. salt
6 whole cloves
1 bay leaf
1 onion, diced
Cover eggs with cold water. Bring to a boil, reduce
heat and simmer for 15 to 18 minutes. Drain and
immediately run cold water over the eggs for several
minutes. Peel eggs and place in a narrow, deep jar. In
a medium saucepan, combine
vinegar, water, sugar, salt, cloves and bay leaf. Bring
to a boil. Reduce heat and simmer for 5
minutes. Pour hot vinegar
mixture over eggs, making sure eggs are completely
covered with liquid. Place onion slices on top of
eggs. Cover tightly.
Place in refrigerator and allow to stand for several
Eggs may be served whole, halved or sliced plain or in
sandwiches and salads.
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