| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I'm looking for a simple and not too spicy receipe for
pickled eggs.
Jo-Ann
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 488.1 | here is one for you | BAXTA::TURCOTTE_PAU | Wed Jan 14 1987 11:43 | 13 | |
HI, here is my old recipe for pickeled eggs. I have been using
it for years and it is always great.
in gallon jar place eggs to be pickled
mix half and half water and white vinegar
add either some powdered garlic or a few cloves.
to spice it up add one to two jalapeno peppers sliced in half.
wait for approximately two to four weeks then have at em. yum yum
have a hoppy day
froggy
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| 488.2 | ex | GHANI::WILDE | Thu Jan 15 1987 16:13 | 8 | |
Make red eggs!!
Pickled beet juice is the best egg pickler in the world. Leave
the eggs in the juice for approx. 1 week in fridge before you eat
them...they are pretty and taste good!!!!
D
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| 488.3 | ANOTHER VERSION | FULTON::GUERRA | Fri Jan 16 1987 09:46 | 7 | |
I asked my mother for her recipe since I have always loved her pickled
red beets and eggs (wonderful color, too) Combine 3/4 cup vinegar,
1/4 cup sugar, one can red beets, and of course the eggs and let
stand for about a week in the fridge. If you don't like red beets
you can do as the last message suggested and just use the juice.
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| 488.4 | what? | DONJON::EYRING | Fri Jan 16 1987 15:42 | 12 | |
If I can ask a dumb questions here - since I've never had pickled
eggs----
What state are the eggs in when you pickle them? Raw? Hardboiled?
In the shells? Out of the shells?
I know the Chinese pickle hardboiled eggs in the shell in a tea
solution. They do this after making lots of little cracks in the
eggs but without removing the shells. Is this what you do?
Sally
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| 488.6 | Hard boiled, shelled, then pickled | PARSEC::PESENTI | JP | Fri Jan 16 1987 21:51 | 0 |
| 488.7 | sweet pickle | NETCOM::HANDEL | Wed Jan 21 1987 09:20 | 6 | |
When I was teaching school in Italy, a little girl brought me in
a pickled egg, which had been sitting in her hand for who knows
how long. I kindly thanked her, took it to the restroom because
the odor was overpowering the classroom and have never wanted a
pickled egg since. (In fact, I wasn't aware that they were really
something to eat!)
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| 488.8 | Old recipe from a Calif. newspaper | SHRBIZ::KULP | Wed Jan 21 1987 09:43 | 33 | |
I used to make this recipe quite a few years ago and had forgotten
about it till I saw this note. Actually, they are quite good.
I like this recipe, it is rather mild. I'm sure you could spice
it up more though, if you wanted. (I think the ones I had bought
before had VERY hot red peppers in them.)
PICKLED EGGS
1 dozen eggs
1 1/2 cups white vinegar
1/2 cup water
1 cup sugar
1/2 teaspoon salt
6 whole cloves
1 bay leaf
1 onion, sliced
Cover eggs with cold water, bring to boil, reduce heat and simmer
15 to 18 minutes.
Drain and immediately run cold water over eggs in pan for several
minutes.
Peel eggs and place in narrow, deep jar.
In medium saucepan combine vinegar, water, sugar, salt, cloves and
bay leaf. Bring to a boil, reduce heat and simmer 5 minutes.
Pour hot vinegar solution over eggs, making sure eggs are completely
covered with the liquid.
Place onion slices on top of eggs. Cover tightly, place in
refrigeratorand let stand several days.
Eggs may be served whole, halved or sliced, plain or in sandwiches
or salads.
Robin
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