hes (07/01/82)
Pickled Eggs --henry schaffer Good snack with beer or white wine. The most difficult part of the preparation is shelling the eggs! 1 1/2 cups white vinegar 1/2 cup water 1 pinch sugar (up to 2 tablespoons--to taste) 1 teaspoon salt 2 small bay leaves 1 teaspoon mixed whole pickling spice 1 clove garlic-optional for spicier taste note: this is one of the little pieces forming a bulb 1 small or medium onion, sliced and and separated into rings 1 doz hard cooked eggs small or med size --shelled Combine all ingredients except eggs in medium saucepan. Simmer over low heat, uncovered, until onion is tender-- about 10 minutes. Put eggs in jar with tight fitting lid (plastic is fine and not corroded by vinegar)-- pour spiced vinegar mixture over the eggs. Cover and refrigerate at least several hours (preferably overnight) to blend flavors. Keeps in refrigerator at least two weeks. To cook eggs: put in single layer in saucepan - cover with water at least 1 inch above eggs. Cover and quickly bring to a boil - immediately remove from heat. Let eggs stay covered for 15 minutes (about 17 for large size.) Run cold water over eggs until cooled.
morrison (07/01/82)
Pickled eggs are also a "standard" accompaniment (sp?) to fish and chips in England.
thomas (07/02/82)
We always used to make them with pickled beet juice. Gives a lovely color. =Spencer
smithson@calma.uucp (Brian Smithson) (08/20/85)
This may well be the third time this has been posted -- sorry if it is, but our new program has had a couple of bugs and I cound never determine whether they went out or not. Here it is anyway... > If anybody has a recipe for pickled hard boiled eggs, could you please > send it to me? Thanks. > > In all of the cookbooks that i have that have sections on or are about > pickling, none of them have a recipe for pickled hard boiled eggs. > -- > rusty c. wright > {ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty Believe it or not, I just had some pickled eggs yesterday. Delicious! Here's the recipe: 3 large cans of whole pickled beets, including associated juice 2 dozen eggs (hard boiled and shelled) 1 quart vinnegar (some call for white vinnegar, but we always use cider) 2 Tsp salt. Combine in some large vessel (we use a jar which I think was intended for "sun tea" or something...), and put in the 'fridge for about three days. Then enjoy! Some people add spices, such as cinnamon or cloves, but my wife (of Western Pennsylvania origin) insists that *real* Pennsylvania Dutch don't -- they just add salt, and her recipe above is from three generations of PA Dutch folks. But, if you must, you could add any or all of the following items: 1/4 cup brown sugar 1/2 tsp. garlic salt 4-6 whole cloves 4 pieces stick cinnamon 1 sliced onion 1 tsp. whole allspice If you're going to add these, heat them in the liquid before adding the eggs and beets. Bear in mind that the real recipes don't really have measurements; it's just "a pinch of this" and "a dash of that". My wife still uses the cupped palm of her hand for measuring many spices. By the way, if you're interested in other PA Dutch recipes, they don't seem to make it into traditional cookbooks. There are PA Dutch cookbooks, which usually also include folklore and history to some extent, available. I've never seen any here in California. We get them from relatives in PA. -- -Brian Smithson Calma Company ucbvax!calma!smithson calma!smithson@ucbvax.ARPA