Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84 SMI; site calma.uucp
Path: utzoo!linus!philabs!cmcl2!seismo!harvard!talcott!panda!genrad!decvax!decwrl!sun!calma!smithson
From: smithson@calma.uucp (Brian Smithson)
Newsgroups: net.cooks
Subject: Re: pickled eggs
Message-ID: <2@calma.uucp>
Date: Mon, 19-Aug-85 20:13:42 EDT
Article-I.D.: calma.2
Posted: Mon Aug 19 20:13:42 1985
Date-Received: Fri, 23-Aug-85 06:33:32 EDT
Reply-To: smithson@calma.UUCP (Brian Smithson)
Organization: GE/Calma Co., R&D Systems Engineering, Milpitas, CA
Lines: 54

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