Post by Deleted on Aug 9, 2012 23:31:21 GMT -7
Ingredients:
4 dozen eggs
4 cups white vinegar
4 cups water
4 TBSP pickling spice
4 cloves finely minced garlic
***MY PICKLING SPICE MIX: I make my own combination...
2 TBS coriander seed
2 TBS black peppercorns
2 TBS mustard seed
1 TBS allspice berries
1 TBS ground mace
1 TBS whole cloves
1 teaspoon red chile pepper flakes
1 teaspoon ground ginger
2 small cinnamon sticks, crushed or broken into pieces
2 bay leaves, crumbled
~Mix all ingredients until well-blended and store in an airtight container in a cool dark place.
~NOTE: Ground spices tend to make brines a little cloudy. If this bothers you, only use the whole spices in the recipes. In the case of the ground ginger, use a small piece of ginger root in your recipe instead
Sterilize 1/2 gallon jars and wide mouth lids and rings for each 2 dozen eggs.
Select a good quality egg, preferably farm fresh, but if that is not an option, any good egg will suffice.
Add 3 cups of table salt to enough water to cover the eggs with 2" of water, bring to rapid boil for 5 minutes
Remove from boiling water and shock in ice water to stop cooking process and neutralize the sulfer in the eggs ~ stops odor and stops the yolks from getting the green ring layer.
Bring water, vinegar and other ingredients to boil, set aside.
At this point I drop 7 drops of food coloring into the bottom of the jars for whatever color I want the eggs to be. Add 1 cup of vinegar mix and mix well, add 2 dozen eggs to each jar and fill with mixture leaving 1/4" headspace. Clean rim thoroughly.
Place in hot water bath and bring to rapid boil for 7 minutes.
Remove from water in draft free area, place on towel and cover until cool. Let set in brine mix for AT LEAST 2 weeks before eating.
Personally...I am not a big fan of pickled eggs...but the guys LOVE them. This is the recipe they prefer for me to makeWHEN I get around to making them...but I am not much of an egg person.
4 dozen eggs
4 cups white vinegar
4 cups water
4 TBSP pickling spice
4 cloves finely minced garlic
***MY PICKLING SPICE MIX: I make my own combination...
2 TBS coriander seed
2 TBS black peppercorns
2 TBS mustard seed
1 TBS allspice berries
1 TBS ground mace
1 TBS whole cloves
1 teaspoon red chile pepper flakes
1 teaspoon ground ginger
2 small cinnamon sticks, crushed or broken into pieces
2 bay leaves, crumbled
~Mix all ingredients until well-blended and store in an airtight container in a cool dark place.
~NOTE: Ground spices tend to make brines a little cloudy. If this bothers you, only use the whole spices in the recipes. In the case of the ground ginger, use a small piece of ginger root in your recipe instead
Sterilize 1/2 gallon jars and wide mouth lids and rings for each 2 dozen eggs.
Select a good quality egg, preferably farm fresh, but if that is not an option, any good egg will suffice.
Add 3 cups of table salt to enough water to cover the eggs with 2" of water, bring to rapid boil for 5 minutes
Remove from boiling water and shock in ice water to stop cooking process and neutralize the sulfer in the eggs ~ stops odor and stops the yolks from getting the green ring layer.
Bring water, vinegar and other ingredients to boil, set aside.
At this point I drop 7 drops of food coloring into the bottom of the jars for whatever color I want the eggs to be. Add 1 cup of vinegar mix and mix well, add 2 dozen eggs to each jar and fill with mixture leaving 1/4" headspace. Clean rim thoroughly.
Place in hot water bath and bring to rapid boil for 7 minutes.
Remove from water in draft free area, place on towel and cover until cool. Let set in brine mix for AT LEAST 2 weeks before eating.
Personally...I am not a big fan of pickled eggs...but the guys LOVE them. This is the recipe they prefer for me to makeWHEN I get around to making them...but I am not much of an egg person.