MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Foxfire's Old-Fashioned Pickled Eggs
Categories: Eggs, Preserving, Snacks
Yield: 3 dozen
36 lg Eggs
4 c White vinegar
4 tb Sugar
1 c Water
2 tb Salt
2 Chile peppers (opt)
3 tb Pickling spice
3 md White onions; sliced thin
Cheesecloth & kitchen string
Prepare the eggs as you would for hard cooked eggs,
cooking for 10 minutes. You may have to cook the eggs in
three batches, if you do not have a big enough pot. Cool
and peel eggs. I would recommend using an egg cooker if
you have one.
In a large saucepan, combine the white vinegar, sugar,
water, and salt. Bring to a boil and boil about 10
minutes.
Layer the eggs and sliced onion into a gallon glass or
plastic container. Make sure you have a container large
enough for all the eggs. The container also needs to
have a screw on cover or rubber ringed lid in order to
close properly.
Place pickling spice in the center of a cheesecloth
square and tie securely to make a bag.
Add the spice bag to the jar.
Add the optional chile peppers to the jar.
Pour the boiling liquid over the top of the eggs into
the jar. Fill to within 1" of the top of the jar. Do
not overfill. Discard any remaining liquid.
Screw lid on tightly and let stand for at least 4-5 days
before eating.
Pickled eggs are much better if you let them stand about
2 weeks. They will keep for about a month or even
longer.
I would also not recommend eating the chili peppers and
onion; just discard them.
Author: Laura Warnke
NOTES: If you are using a glass gallon jar with a metal
lid, place a piece of wax paper on the jar before you
screw the lid in place. That way it prevents any
potential rust from the metal lid getting into the
brine.
RECIPE FROM:
https://www.foxfire.org
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