Subj : Re: Pickled Eggs
To   : Tiny
From : digimaus
Date : Mon Oct 14 2024 19:49:20

-=> Tiny wrote to Daniel Traechin <=-

 Ti> If you like pickled things, and you like a hardboiled egg.  Combine the
 Ti> two in flavour.  It's really quite good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Eggs #1
 Categories: Eggs, Appetizers, Condiments
      Yield: 12 servings
 
     12    Eggs
      1 tb Salt
      2 c  White Vinegar
      1 c  Cold Water
      1 tb Mixed Whole Spices (In Bag)
 
  Put eggs and salt in cold water and bring to the boil. Shut off heat;
  let satnd for five minutes. Drain. Place eggs in cold water and
  peel,(keep the water running while peeling the eggs). Let eggs stand
  until cold. Mix together the remaining ingredients. Let boil and then
  cool. Make sure eggs and vinegar are cold before putting in jars.
  Leave 24 hours before eating pickled eggs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Eggs #2
 Categories: Appetizers
      Yield: 6 servings
 
      6    Hardcooked eggs
      1 c  Cider vinegar
      1 c  Beet liquid
    1/3 c  Sugar
    1/2 ts Salt
    1/4 c  Onion, chopped
      4    Whole cloves
 
  Place peeled eggs in bowl or jar.  Mix vinegar, beet liquid, sugar,
  salt, onion and cloves.  Pour over eggs.  Cover and refrigerate at
  least 2 days. Slice eggs.  6 servings, 145 calories per serving
  
  Source:  Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by
  Elizabeth Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Eggs and Red Beets
 Categories: Penndutch, Cheese/eggs, Vegetables
      Yield: 1 Servings
 
      1 x  Beets
    1/4 c  Brown sugar
    1/2 c  Water, cold
      3 ea Cloves
      1 x  Egg, hard boiled
    1/2 c  Vinegar
      1 ea Cinnamon
 
  Boil young beets until tender. Skin and cover with liquid made by
  combining the brown sugar, vinegar, water, a small piece of cinnamon,
  and 3 or 4 whole cloves. Let beets stand in this mixture for several
  days. Remove and add whole hard boiled shelled eggs to the liquid and
  let pickle for 2 days before using.
 
MMMMM

-- Sean

.... Old bakers never die, they just quit making dough!
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