PIckled Eggs (and the many Variations)

[bluelacedredhead]

Lavandula and I were just chatting about the different regional methods of pickling eggs. This board has people from several different areas of the U.S. and I'm wondering how many different ways to preserve our eggs we can come up with, cuz I know there are other chicken people on here

I'll begin with this one:

Sir John A. Pickled Eggs
(regional recipe from this area of Canada)

2 cups white vinegar
1 tbsp sugar
1 tsp salt
1/2 tsp mixed pickling spices
1/2 bay leaf
Dash of powdered garlic (optional)
18 hardcooked eggs (shells peeled of course)

Combine all the ingredients except the eggs. Bring to a boil in a large saucepan. Simmer over low heat for 10 minutes.
Put eggs in a clean heatproof container like a large pickle jar that has a tight fitting lid. Cover completely with the hot mixture. Cool, then refrigerate. Leave at least one week before eating..They get better with age up to about 6 months. Then quality starts to decline.

Recipe may be doubled.

[Alan]

oh man, that is one thing I can't deal with, but my grandpa has a recipe which was his grandmothers, i'll see if I can get it for ya!
;D

I'm glad you guys like 'em!

[lavandulagirl]

Oh, you won't catch me eating them either!! Blue asked what people in rural VA eat as side dishes, and that was what I could think of. I only thought of it because here in VA they make them with beet juice, and they're a really weird pink color. We've been here 2 1/2 years, and we still can't bring ourselves to eat "Virginian". Salt cured ham, cloth balogna, pickled eggs... no thank you!

[Alan]

I have seen the beet juice ones too. I dont' know how they made them, but when I was a kid the local small town grocery story carried a few different kinds of pickled eggs and I distinctly remember the red ones. Cloth bologna is nasty!

[bluelacedredhead]

I was telling Lav how people in this area use leftover (green) pickle brine from sweet mixed pickles to soak their eggs in. I find them too sweet like that. Green eggs are only good with Green Beer (or Ham )

Now here's a recipe from PA Dutch country for those beet soaked eggs.

Red Beet Eggs
3 cups water
1 pound firm small fresh beets, about 1-1/2 to 2 inch in diameter; peeled and trimmed
1 cup sugar
1/2 cup distilled white vinegar
6 hard cooked eggs, peeled and cooled

In a 2-1/2 to 3 qt saucepan, heat water to boiling. Add beets. Cover pan, reduce heat and cook for 40 minutes, until beets are fork tender.
Remove with a slotted spoon to a bowl. Reserve liquid!
And sugar and vinegar to beet water and return to a boil,s tirring until the sugar is dissolved. Return the beets to the pan and cook over low heat for 5 minutes.
Drain the beets in a sieve over a deep bowl, then set aside.
Add the eggs to the beet juice and turn them with a spoon to moisten them completely. Put the beets on top of the eggs. Cool to room temperature then cover tightly with plastic wrap and marinate, refrigerated, for 12 hours before serving.
When serving, remove the eggs from the juice and pat dry with paper towel. Cut the eggs lengthwise into halves and arrange on a platter. Slice the beets 1/4 inch thick and put them in a separate serving bowl, with their juice.

[lavandulagirl]

you know... sometimes you hear a recipe, and you wonder what possessed someone to come up with that idea. I mean, the very first time it was presented at a meal.

"Hey, I made pink eggs! With beets! Doesn't that sound delish? Everybody dig in, there's plenty..."

I have the same questions about lutefisk. What diner said to that first Norse cook

"Fish soaked in lye and then buried in the ground? Yum! Go ahead and give me a double portion!"

[bluelacedredhead]

Sorry...I got carried away, LOL

[houseodessey]

I've always liked pickled eggs (then again, I like the burps that radishes give me, too and the smell of skunks, so I'm just weird.).

My dad really liked pickled eggs and pickled pigs feet. I never could manage to eat one, but I'm sure they are delicious to some.

[lavandulagirl]

They sell trotters in the grocery closest to us, in the frozen food section. They also sell pig testicles, frozen in a box. I have had to resist the urge to hang out in this little grocery, checking out what's in other people's carts, just so I can see what kind of person buys frozen pig's feet and balls. I am curious to see if they're also buying other pig parts, or if that'll do for them. Perverse, I know, but I am so curious.

[houseodessey]

BAHAHAHA!!! I think that I just peed in my pants a little. BAHAHA!

I love people watching at the grocery store. I once was behind a college student (male) at an Albertson's who was buying roses, chocolates and condoms. I thought to myself, "he's an optimistic little bugger, isn't he?"

[lavandulagirl]

He was obviously either a math major, or a computer science major. A Liberal Arts guy would have known to add wine to the equation!!

[bluelacedredhead]

ROFLMAO

[Alan]

OMG, thats awesome!


LOL you guys are funny.


Heres a good one for you. Once while in Clay county KY (appalachia) I was invited to a dinner where I proceded to eat what I though was friend catfish.....

wrong.

Rattle snake.


mmmmmmmmmm

[bluelacedredhead]

Just so you know that porky's parts are not just found in the grocery stores of rural Appalachia and parts east, they have Lamb Fries on the menu at Toby Keith's club in Oklahoma City.
So next time you hear the song on the radio about 'would you like fries with that', remember that there's more than one kinda fries..........

[lavandulagirl]

Now see? I'd try rattlesnake. Lamb fries, on the other hand... poor little lambie boys! Did you guys ever see the Chevy Chase movie "Funny Farm"? Reminds me of the diner scene....