Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/17/84; site ittvax.ATC.ITT.UUCP Path: utzoo!linus!decvax!ittatc!ittvax!slack From: slack@ittvax.ATC.ITT.UUCP (Tom Slack) Newsgroups: net.cooks Subject: Re: recipe request (pickled eggs) Message-ID: <458@ittvax.ATC.ITT.UUCP> Date: Mon, 12-Aug-85 14:06:04 EDT Article-I.D.: ittvax.458 Posted: Mon Aug 12 14:06:04 1985 Date-Received: Wed, 14-Aug-85 00:45:01 EDT References: <232@sdcarl.UUCP> Organization: ITT-ATC, Shelton Ct. Lines: 35 > 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 Pickling is usually associated with preserving. Eggs are pickled for taste, not to preserve them. Pickling eggs is one of the simplest things to do. Save the juice from several pickle jars after the pickles are gone. Hard boil eggs in your usual manner. Shell the eggs and put in the pickle juice in the refrigerator for a week. I have done this with dill pickles and sweet pickles. The best I ever tasted were from juice left over from a recipe I made up of ripe cucumber pickles. The pickles were also quite good. I have also tried combining different types of pickle juice, with mixed results (Ha Ha). The concept is simple, you really don't make pickled eggs from scratch. The juice of pickles after it has set for about 18 months is finally imbued with the proper spice for use in flavoring eggs. The eggs are cooked first and not during the pickling process. By the way, after using the same juice for a while, it gets weak. Enjoy, Tom Slack