Making pickled eggs??

"BOZO" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been buying pickled eggs from a local grocery story. The eggs are
in a jar of reddish liquid, which I believe is beet juice and they
won't tell me for obvious reasons (they get 89 cents for two eggs).

Anyone have any ideas on how I could make these at home? Maybe there
is a better juice to pickle them that I am unaware of??

Recipes/comments are appreciated--and encouraged!

Thanks,
Bozo

-= Exported from BigOven =-

Jim's Pickled Eggs

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:

-= Ingredients =-
12 Eggs ; hard cooked & shells
3 3/4 Cup White wine vinegar
2 Green chilis ; chopped
0 Course
1 slice Ginger root ; fresh 1"
1 teaspoon Black peppercorns ; bruised
1 teaspoon White peppercorns ; bruised
1 teaspoon Allspice berries ; bruised
1/2 teaspoon Mustard seed ; bruised
0

-= Instructions =-
[Preparation]Place eggs in clean dry preserving jars and set aside. In a
largesaucepan, combine the vinegar, chilis, ginger, peppercorns,
allspice,and mustard seed. Place the pan over moderate heat and bring
thevinegar to a boil. Boil the mixture for 10 minutesPer Serving (excluding
unknown items): 6 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 3g
Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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-= Exported from BigOven =-

Pickled Eggs

Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:

-= Ingredients =-
24 ea Fresh eggs
6 cup Cider vinegar
2 tablespoons Peppercorns
1 tablespoon Whole allspice
1/2 tablespoon Mace
1/2 tablespoon Coriander seeds
1/2 tablespoon Cardamom seeds
1/2 tablespoon Cloves
10 ea Small hot red peppers
3 tablespoons Sugar
0

-= Instructions =-
Cook eggs in simmering water for 15 minutes. Place eggs in cold
water,remove shells and pack into sterilized jars; in a kettle
combinevinegar, spices and sugar. Bring to boil, reduce heat and simmer for
5minutes. Pour hot liquid over hardboiled eggs. Place lid on jar andstore
in refrigerator when cooled. Use within a month.

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-= Exported from BigOven =-

Dill Pickled Eggs

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Preserving, Pickles, Eggs

-= Ingredients =-
0 3 Dozen Hard Boiled Eggs
0 -<hopefully peeled>
2 lg Bunches Fresh Dill ; roughly
0 -chopped
2 lg Jars ; Generic Dill Spears
0 -<or slices>
2 lg Yellow Onions ; sliced into
0 -rings
1 lg Green Pepper ; sliced into
0 -rings
2 lg Sweet Red Peppers ; sliced
0 -into rings
1 qt Cider Vinegar
1 qt Bottled Water <Purified or
0 -Spring Water>
1 sm Handful Whole Cloves

-= Instructions =-
Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring
liquid mixture to full boil; then reduce heat to simmer for 45 minutes to
one hour <make sure you can open the windows, it's rather fragrant> Place
eggs, vegetable slices and pickle spears into large glass or hard plastic
container <large ice cream pail works well>. Strain liquid mixture through
a pasta collander and pour liquid over eggs and vegetables. Let sit for
24-36 hours at >>room temperature<< The eggs will be a very, very bright
yellow and have a wonderful dill flavor the whole way through. The
vegetables and pickles will have a dill flavor never before experienced --
and can be eaten separately or used as a complimentary garnish.

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-= Exported from BigOven =-

Eggs Pickled In White Vinegar

Recipe By: Lynn Thomas on the Food Forum BB at http://food.bb
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Eggs, Canning

-= Ingredients =-
12 hard-boiled eggs
1 garlic clove
2 hot peppers
1 cups white vinegar
1 teaspoon salt

-= Instructions =-
Have 1 quart jar sterilized with sealable lid. Peel and cool eggs. Peel
and chop garlic. Combine salt and vinegar; bring to rapid boil.

While waiting, place garlic and pepper in bottom of jar. Add eggs; pour
boiling vinegar into filled jar and seal. Wait 3 days and it's ready to
serve.

This recipe yields 1 dozen eggs.

Formatted for MC6 07-13-2001 by Joe Comiskey - [email hidden]

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-= Exported from BigOven =-

Garlic Pickled Eggs

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Preserving

-= Ingredients =-
2 Hard-boiled eggs ; peeled
4 Tarragon ; or
1 tb Dried tarragon
8 Clove Garlic ; slivered
1 1/2 qt Cider vinegar
1 ts Mustard seed
2 Bay leaves
1 ts Cardamom seed
2 ts Peppercorns
2 ts Salt
1 1/2 tb Sugar

-= Instructions =-
Pack the eggs in 4 one-pint jars with tarragon and 2 cloves garlic in each.
Combine remaining ingredients in a pot and bring to a boil. Simmer gently
for 15 minutes Strain the hot vinegar over the eggs. Seal. Process for 10
minutes. Recipe by: [email hidden] (Christi Wilson) From: "Christi
Brogan" <[email hidden]: 9 Mar 1999 04:11:51 -0700

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-= Exported from BigOven =-

Grandma Sterling's Pickled Eggs

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Preserving

-= Ingredients =-
6 ea Beets
0 Eggs ; as many as desired
1 c Vinegar ; Cider
1 tb Pickling Spices
1 c Sugar

-= Instructions =-
Wash and boil 6 fresh beets. After cooking the skins will slip off
easily.Cut beets into 1/4 or 1/8's. Reserve 1/2 cup of the liquid the beets
were cooked in. Hard boil as many eggs as desired...warning they go fast,
so a dozen won't last long, two dozen is better...depends on the size of
the jar you must put them in. Peel using the `shake the pan' method, and
while still warm place in a jar with the beets and the 1/2 cup of the
reserved beet juice and cover with the warm liquor. (Beet liquor
directions) Heat the vinegar and sugar until sugar is dissolved. Add
pickling spices. Pour over eggs and beets in a glass jar. Let sit until
room temperature, then refrigerate. (Original Recipe by JWSCO (Kiwi Jim)
ENJOY! From: "Christi Brogan" <[email hidden]: 9 Mar 1999
04:11:51 -0700

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-= Exported from BigOven =-

Pickled Eggs

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Pickles, Preserving

-= Ingredients =-
12 Hard-Boiled Eggs
8 c Apple Cider Vinegar
2 c Water
1/2 pk Bay Leaves
2 tb Garlic ; minced
1 tb Pickling Spice
4 tb Black Pepper
1 tb Parsley Flakes
1 tb Paprika
1/2 tb Thyme
1/2 tb Oregano
2 tb Salt
8 ts Hot Sauce ; or less

-= Instructions =-
Bring vinegar and water to boil. Cool. Add remaining ingredients. Let stand
24-36 hours. Additional eggs can be added as needed. From the files of
[email hidden] MM by H. Peagram by "Bill Spalding"
<[email hidden]> on Mar 19, 1999, converted by MM_Buster v2.0m.

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-= Exported from BigOven =-

Pickled Eggs

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Preserving

-= Ingredients =-
2 c White vinegar
2 tb Mustard
1/2 c Water
1 c Sugar
1 tb Salt
1 tb Celery seed
1 tb Mustard seed
6 Whole cloves
12 Hard-boiled eggs
2 md Onions ; sliced

-= Instructions =-
Slowly blend white vinegar into the mustard. Add water, sugar, spices, and
cloves. Simmer mixture for 10 minutes, then cool. Pour over 12 shelled
hard-cooked eggs and sliced onions. Cover and refrigerate at least
overnight. Doris Fash, Southington CT MM format by Dave Sacerdote

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-= Exported from BigOven =-

Pickled Eggs

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Preserving, Pickles

-= Ingredients =-
15 Eggs
1 ts Pickling spices
1 c Water
3 c White vinegar
1 ts Salt

-= Instructions =-
Hard boil eggs. Remove shells and place eggs in a 2 quart sterilized jar.
Combine remaining ingredients, bring to a boil and pour over eggs. Store
weeks in a cool place. By [email hidden] (KAREN DECK) From:
"Christi Brogan" <[email hidden]: 10 Mar 1999 05:52:38 ~0700

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-= Exported from BigOven =-

Pickled Eggs

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Eggs, Pickles

-= Ingredients =-
2 c White vinegar
2 T Sugar
1 md Onion ; sliced
1 t Salt
1 t Mixed pickling spices
12 Hard cooked eggs

-= Instructions =-
Simmer all ingredients (but eggs) in sauce pan for 10 minutes. Put eggs in
jar and cover with hot mixture. Refrigerate for several hours. Courtesy
Massachusetts Poultry Association, Inc.

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-= Exported from BigOven =-

Pickled Eggs

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Preserving

-= Ingredients =-
12 Eggs
2 c White vinegar
2 ts Ginger ; ground
1 tb Pickling spice
12 Whole black peppercorns
2 Onions ; sliced
3 Cloves garlic
1/2 ts Dried dill weed
1/4 c Sugar

-= Instructions =-
In a small saucepan combine Vinegar, ginger, pickling Spice, sugar and
Peppercorns and bring to a Boil Reduce heat and simmer 5 Minutes Place
eggs in a 1 quart jar Along with onion, garlic and Dill weed. Pour Vinegar
mixture over all. If Vinegar mixture does not Completely cover eggs Add
water. Cover and Refrigerate at least 4 days Before serving. Eggs,
hard-boiled -- peeled Serving Ideas : Serve cut in Wedges, sprinkled with
salt And pepper. Recipe By : alt.cooking-chat From: Dave
<[email hidden]> Date: 9 Mar 1999 04:14:20 -0700

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-= Exported from BigOven =-

Pickled Eggs

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Pickles, Preserving

-= Ingredients =-
6 Hard-Cooked Eggs ; shelled
2 c Vinegar ; boiling
1/2 ts Ground Mustard
1/2 ts Salt
1/2 ts Pepper
24 Whole Cloves

-= Instructions =-
Mix ground mustard, salt and pepper with a little cold vinegar to make a
smooth paste and add to the boiling vinegar. Stir for about 1 minute. Put
the eggs in a glass fruit jar and pour the boiling vinegar over them.
Cover and refrigerate. From the files of [email hidden] NOTES :
From the Joy of Cooking Recipe by: Joy of Cooking MM by H. Peagram by
"Bill Spalding" <[email hidden]> on Mar 19, 1999, converted by
MM_Buster v2.0m.

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MoM

vinegar! absolute requirement for any house or aparthent. Next time@
store pickup White House vinegar & send for their catolog. Mine is
10yrs. 150 pgs Indispensable for cooking and/or cleaning...

"john tompos" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

vinegar! absolute requirement for any house or aparthent. Next time@
store pickup White House vinegar & send for their catolog. Mine is
10yrs. 150 pgs Indispensable for cooking and/or cleaning...

10 years? Tee Hee -- I use a gallon bottle about every month just for
cleaning. Great with baking soda and hot water for drains.
Yes, I agree, white vinegar is indispensable. I always keep a spray bottle
full in the kitchen.
Dee Dee

On Sat 22 Oct 2005 07:43:13p, john tompos wrote in rec.food.cooking:

Quoted message said:

vinegar! absolute requirement for any house or aparthent. Next time@
store pickup White House vinegar & send for their catolog. Mine is
10yrs. 150 pgs Indispensable for cooking and/or cleaning...

Or send for it here?

http://www.whitehousefoods.com/wantBrochure.asp

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sat 22 Oct 2005 08:34:34p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"john tompos" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

vinegar! absolute requirement for any house or aparthent. Next time@
store pickup White House vinegar & send for their catolog. Mine is
10yrs. 150 pgs Indispensable for cooking and/or cleaning...

10 years? Tee Hee -- I use a gallon bottle about every month just for
cleaning. Great with baking soda and hot water for drains.
Yes, I agree, white vinegar is indispensable. I always keep a spray
bottle full in the kitchen.
Dee Dee

I keep a spray bottle of white vinegar and a spray bottle of plain water in
the kitchen. The plain water is mainly to spritz one of cats who has
gotten out of line. One unfortunate night, Popie required an instant bath.
They are now labeled. Need I say more?

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 22 Oct 2005 08:34:34p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"john tompos" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

vinegar! absolute requirement for any house or aparthent. Next time@
store pickup White House vinegar & send for their catolog. Mine is
10yrs. 150 pgs Indispensable for cooking and/or cleaning...

10 years? Tee Hee -- I use a gallon bottle about every month just for
cleaning. Great with baking soda and hot water for drains.
Yes, I agree, white vinegar is indispensable. I always keep a spray
bottle full in the kitchen.
Dee Dee

I keep a spray bottle of white vinegar and a spray bottle of plain water
in
the kitchen. The plain water is mainly to spritz one of cats who has
gotten out of line. One unfortunate night, Popie required an instant
bath.
They are now labeled. Need I say more?

--
Wayne Boatwright *¿*

Yes, I keep both, too, on my counter. But I read further, and on that note
of a tittering laughter (guilty, I might add), about the mix-up with DC
(dear cat), I shall retire.
P.S. I mark my bottles with a V and a W, but as in German alphabets, they
are very close. I have to do a double take sometimes.
My DH and I still have arguments about a restaurant in Vienna whether it was
me or him (both accusing the other) of not recognizing the restaurant name
when we passed by it because it began with a W or V -- something like Voelke
or Woelke (for folk, I guess). It's become an amusing argument over the
years -- "You can't even tell a W from a V!" Then we double up with
laughter. Yes, it's time to retire for the night.
Dee Dee

On Sat 22 Oct 2005 09:12:27p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 22 Oct 2005 08:34:34p, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"john tompos" <[email hidden]> wrote in message
news:[email hidden]...
> vinegar! absolute requirement for any house or aparthent. Next time@
> store pickup White House vinegar & send for their catolog. Mine is
> 10yrs. 150 pgs Indispensable for cooking and/or cleaning...
>

10 years? Tee Hee -- I use a gallon bottle about every month just for
cleaning. Great with baking soda and hot water for drains.
Yes, I agree, white vinegar is indispensable. I always keep a spray
bottle full in the kitchen.
Dee Dee

I keep a spray bottle of white vinegar and a spray bottle of plain
water in the kitchen. The plain water is mainly to spritz one of cats
who has gotten out of line. One unfortunate night, Popie required an
instant bath. They are now labeled. Need I say more?

--
Wayne Boatwright *¿*

Yes, I keep both, too, on my counter. But I read further, and on that
note of a tittering laughter (guilty, I might add), about the mix-up
with DC (dear cat), I shall retire.
P.S. I mark my bottles with a V and a W, but as in German alphabets,
they are very close. I have to do a double take sometimes.
My DH and I still have arguments about a restaurant in Vienna whether it
was me or him (both accusing the other) of not recognizing the
restaurant name when we passed by it because it began with a W or V --
something like Voelke or Woelke (for folk, I guess). It's become an
amusing argument over the years -- "You can't even tell a W from a V!"
Then we double up with laughter. Yes, it's time to retire for the
night. Dee Dee

Confusion can be fun!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

actually you would be doing any cat or dog a big favor ,or yourself by
adding a tad of vinegar to their drinking water-for their hair. Of
course by spraying dogs you eliminate doggy odors and it keeps ticks,
fleas and such away oh...DUK vinegar is made from ethyl
alcohol? A bacteria that feeds on the alcohol converts it into
vinegar...

On Sun 23 Oct 2005 12:20:37a, john tompos wrote in rec.food.cooking:

Quoted message said:

actually you would be doing any cat or dog a big favor ,or yourself by
adding a tad of vinegar to their drinking water-for their hair. Of
course by spraying dogs you eliminate doggy odors and it keeps ticks,
fleas and such away oh...DUK vinegar is made from ethyl
alcohol? A bacteria that feeds on the alcohol converts it into
vinegar...

I'm sure it might be good for them, but I kinda doubt they'd drink it. They
do get bottle spring water, however.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

BOZO said:

I've been buying pickled eggs from a local grocery story. The eggs are
in a jar of reddish liquid, which I believe is beet juice and they
won't tell me for obvious reasons (they get 89 cents for two eggs).

Anyone have any ideas on how I could make these at home? Maybe there
is a better juice to pickle them that I am unaware of??

Recipes/comments are appreciated--and encouraged!

Thanks,
Bozo

What I do is buy the canned beets, use the beets for salads and pour the
juice over boiled eggs and let 'em set in the frig a few days. Works
for me and darned good.

Jim Davis <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

BOZO said:

I've been buying pickled eggs from a local grocery story. The eggs are
in a jar of reddish liquid, which I believe is beet juice and they
won't tell me for obvious reasons (they get 89 cents for two eggs).

Anyone have any ideas on how I could make these at home? Maybe there
is a better juice to pickle them that I am unaware of??

Recipes/comments are appreciated--and encouraged!

Thanks,
Bozo

What I do is buy the canned beets, use the beets for salads and pour the
juice over boiled eggs and let 'em set in the frig a few days. Works
for me and darned good.

I don't do any canning or pickling but as good as your eggs sound Jim, are
they really pickled? I don't see any vinegar, spices etc. Can you be a bit
more specific? I might just make some up. I got 3 dozen large eggs on
sale this week.

Michael

--
Send email to dog30 at charter dot net