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!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!decwrl!sun!calma!smithson From: smithson@calma.uucp (Brian Smithson) Newsgroups: net.cooks Subject: Re: recipe request (pickled eggs) Message-ID: <212@calma.uucp> Date: Tue, 13-Aug-85 23:36:17 EDT Article-I.D.: calma.212 Posted: Tue Aug 13 23:36:17 1985 Date-Received: Sun, 18-Aug-85 05:24:41 EDT References: <232@sdcarl.UUCP> Organization: GE/Calma Co., R&D Systems Engineering, Milpitas, CA Lines: 46 > 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 (Sorry if this got posted twice -- a problem with our system gave me a bunch of error messages, and I wasn't sure if it was posted correctly...): 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 tablespoon 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 teaspoon garlic salt 4-6 whole cloves 4 pieces stick cinnamon 1 sliced onion 1 teaspoon 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.