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      Avatar for LissLiss
      Keymaster

      PICKLED EGGS

      hard-boiled eggs (number
      needed)

      Pickling Vinegar:
      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
      eggs
      into sealer, then make a pickling vinegar you like. Use

      ingredients listed with a bag of pickling spices. Boil
      this
      rapidly for 10 minutes; remove spice bag and pour
      over eggs, seal at once. Pickle for 3 to 4 days.

      PICKLED EGGS…2

      Place as many eggs as you wish to pickle in a heavy
      saucepan and cover with cold water. Salt the water
      heavily,
      this will make the shells remove easily. Bring to a
      hard boil.
      Reduce heat to maintain a slow boil and cook eggs for
      15
      minutes. Cool under cold running water. Remove
      shells care-
      fully, do not use any eggs that are broken open, this
      will
      discolor brine. Dry eggs on paper toweling. Place eggs
      in
      jar. In stainless steel saucepan, place 3/4 cup white
      vinegar
      and 1/4 cup water.
      For each quart of vinegar mixture, add one small red
      pepper (dried), 1 clove garlic, 4 peppercorns and 2
      whole
      cloves. Bring to a boil. Reduce heat and simmer 5
      minutes.
      Let cool at room temperature. Pour over eggs and
      cover
      tightly. The eggs, as they pickle, will produce a strong
      odor.
      Open once a day the first week to let fumes escape.
      After
      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
      days.
      Eggs may be served whole, halved or sliced plain or in
      sandwiches and salads.

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