Pickled Eggs for Tammy

[bjcotton]

* Exported from MasterCook *

Pennsltucky Mustard Pickled Eggs

Recipe By :Fincher - C2C
Serving Size : 0 Preparation Time :0:00
Categories : Eggs-Dairy-Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
eggs 12 hard-cooked
4 cloves garlic halved
1 teaspoon mustard powder
2 teaspoon white sugar
1 teaspoon ground turmeric
2 tsps -- ¥
1 tablespoon salt (to suit taste)
1 cup apple cider vinegar
1 cup white vinegar
½ cup water
1 medium onion thinly sliced
¼ tsp mustard seed

Just follow the same directions from my first recipe using these ingredients. except do this: for the mustard powder just add enough vinegar to make a paste, then add alittle more until the paste becomes really loose, then add every thing else.

If you want really strong mustard flavor you can just add more mustard powder, if you use enough you can just take out the tumeric. its really there only to give the eggs a nice pretty yellow sheen but I say leave it in, the party won't be the same without it


* Exported from MasterCook *

Pickled Eggs by Fincher

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Eggs-Dairy-Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen hard cooked eggs peeled
2 cups cider vinegar
1 cup champagne vinegar
1 cup water
5 1/2 tablespoon kosher salt
5 1/2 teaspoon chopped dry red bird chile (or favorite ch
1 teaspoon pickling spice
1 tablespoon cane sugar
1 tablespoon honey
1/2 teaspoon liquid smoke
10 whole garlic cloves

Heat all ingredients except eggs in a pot and bring to a simmer for at least 8 minutes. place eggs in a large jar and pour the hot pickling mix over the eggs, seal and store in refrigirator for at least 2 weeks before eating. Please don't leave out on a counter like those corner stores do, put the little darlings somewhere cold

On a special note, I heard that using white vinegar and beet juice gives it a more classical taste, but I'm not a big fan of white vinegar, but if anyone has tried it let me know.

[TwilightKitten]

Awwwww, thanks! That was so sweet!

[cjs]

"2 tsps -- ¥"

I can't get that ingredient in this little town....whatever shall I do?????

[Roxanne 21]

Here's a very STUPID question---what does one serve pickled eggs with?? This is a very strange concept for me--I have equated pickled eggs with the pubs in England/Ireland--never been there so just wondering---sort of a buffet item??

[cjs]

Roxanne, now you know there are no stupid questions!! I would say use as an appetizer with other goodies or alone just with a ice cold beer (sorry purists, I'm not one for tepid beer... )

As they can have an adverse effect on folks, I have never recommended them to my customer's for their buffets!

[Lorraine]

We always have a jar of homemade ones in the fridge. I eat them as a snack, or with a sandwhich. Goes great with a Ploughman's lunch, a platter of bread, cheese, coldcuts, pickled onions, pickled eggs,mustards, smoked oysters,yum.

[bjcotton]

OK y'all! I emailed the author of that recipe to find out what the heck that is. As soon as I hear from him, I'll let you know.

[cjs]

...and where you can buy it...

(it's probably a Souther Canadian thang....)