pickled eggs

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Does anyone have any recipes for Pickled eggs?

-- John Gilpatrick (jagilp@aol.com), June 26, 1999 Answers Hardboil 6 eggs; shell & stick into each egg four cloves (24 in all). Boil 2 cups vinegar. Make a smooth paste of 1/2 teas ground mustard, 1/2 teas salt, 1/2 teas pepper with a little cold vinegar. Add to the boiling vinegar and stir 1 min. Put the eggs in a glass jar and pour boiling vinegar over them. Cover and refrigerate for about 2 weeks. Vintage Rombauer and Becker, The Joy of Cooking.

-- Nickolas I. Medin (nmedin@pdqnet.com), June 26, 1999.

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See this web site. http://www.y2kmanual.com/y2kfoodstoragetips.html Answers on storing eggs.

I went to Albertsons' pharmacy and got Sodium Silicate for $31/gal.

Making Ghee was not that bad, just be sure to use low heat.

Good Luck.

CS is the best mag out there, Thanks JD and family.

-- Me, Your late (me@your.late.net), June 27, 1999.

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go to your local Pizza shop. Ask them to save you the jar the hot peppers come in also the jucie. tell them you will even do it for they what the heck. How that that jar and jucie ( it might take the jucie from 2-3 jars to fill one 3/4 full) but take that and put you eggs in there for a day or two (hard boil) but talk about good.

-- Gregg (vn66@hotmail.com), July 07, 1999.

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Quick Pickled Eggs Marinate in juice from sweet or dill pickles, or pickled beetsfor pretty color. One goose egg fills 1/2 pint jar, cute gift item.

-- Kendy Sawyer (sweetfire@grove.net), July 23, 1999.

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I make a nice beet egg, which is an old Pa.Dutch style condiment to have. You need 1 jar of pickled beets (whole not slices.) You boil five or six eggs, shell when you can handle them, and put in a canning jar. Fill with the juice from the beets. You cab pre-heat that a little, too, to speed up the coloring if you want. In a few hours, they are ready. If you want them purple all through, that takes a day or so. We try to eat them up in four or five days. I serve in a two-sided dish with eggs slice or halved on one side and the beets on the other.

-- Sue (kbechler@frontiernet.net), November 27, 1999.

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There are obviously many, many recipes. This is easy, and my family likes the results, at least those who like pickled eggs. Ftart with eggs that have aged a bit, at least 3 weeks old. Younger eggs are much harder to peel. Boil for 10 minutes or so (I use a lot of "or so" when I cook) Peel, and stack in jars, alternating with layers of pickling spice and sliced onion. I use about 2 tbsp spice and a medium onion per quart jar. Add a mixture of 1/2 white vinegar and 1/2 water to cover. Put on cover, refrigerate for a week or so, then enjoy. Beet juice makes them a little prettier, but doesn't change the flavor. You can also add other spices (I like a little cracked fennel seed, or celery seed) to alter the flavor.

-- Brad Traver (homefixer@mix-net.net), December 18, 1999.

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Here is a great site with lots of recipes... check it out..

http://zephyr.rice.edu/department/students/lemaux/peggs.html

-- Ruth Guida (RuthieG@mediaone.net), November 24, 2000.

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Here's several pages of pickled egg recipes from my search engine: http://search.metacrawler.com/crawler?general=pickled+egg+recipes&method=0&redirect=web&rpp=20&hpe=10Žion=0&timeout=0&sort=0&format=beta99&theme=classic&refer=mc-search

-- ~Rogo (rogo2020@yahoo.com), November 29, 2000.



-- ducky (duxinarow@yahoo.com), June 29, 2001


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