Recipe(tried): Recipes (2): Pickled eggs (no beets)

Title:
Recipe: Garlic Pickled Eggs/Spiced Pickled Eggs

Posted By: Betsy at TKL
Date: June 18th 1999
In Reply to: 6-7-99 Recipe Swap (nt)
Board: Chat Room Recipe Archive

From: Emily Epstein
Date: Fri, 22 Apr 1994

Here are a couple of recipes I adapted from an Ortho
book. I've made them on a couple of occasions, and they went over very well.
Since they're canned, I'd say they'd keep for a good long time,
unopened, and with all that vinegar, several weeks in the fridge. I made them
about a week before serving, and I don't think I'd want them any newer than
that. Enjoy!

Emily Epstein

GARLIC PICKLED EGGS
(adapted from _All_About_Pickling_. San Francisco:
Ortho, 1975. p.75)
24 eggs, hard boiled and peeled
1 T. dried tarragon (or 4 sprigs fresh)
24 cloves garlic, slivered
1.5 quarts cider vinegar
1 t. mustard seed
2 bay leaves
1 t. cardamon seed
2 t black peppercorns
2 t. salt

Pack the eggs in jars and divide tarragon and garlic
evenly among them.
Combine remaining ingredients in a pot and bring to a
boil. Simmer gently 15 min.
Strain hot vinegar over the eggs. Seal and process 10
min.

Makes 24 eggs (ca. 3 qts.)

This recipe uses 3 times as much garlic as the original
called for, but I've used more. It's hard to overdo the
garlic in this one. It also works well with
quail eggs, if you can stand peeling all those little
things. The eggs end up a soft beige on the outside,
white and yellow inside.

*************************************************

SPICED PICKLED EGGS
(Adapted from _All_About_Pickling_. San Francisco:
Ortho, 1975. p.75)

12 hard boiled eggs, peeled
3 c. white vinegar
1 T. minced ginger root
1 T. minced horseradish root
1 t. whole cloves
1 t. white peppercorns
1 t. salt
sliced radishes

Pack eggs and radishes in wide-mouthed sterilized
jars. Combine other ingredients, bring to a boil and
simmer 10 min. Pour boiling liquid over the
eggs, filling jar completely. Seal at once. Process 10
minutes.

Makes 12 eggs (ca. 1 1/2 qts.)

The radishes give the eggs a nice rosy exterior. They
bleach out completely, and taste quite nice once
they're pickled. Beets would give a stronger
color, but I haven't tried using them, and I'm not sure
what they'd do to the flavor.