| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Dozen small eggs (the smaller the better) (quail eggs are nice but a lot of work) |
| 2 |
c |
Vinegar (I like white) |
| 1 |
|
Habanero Pepper (I also use Dundicuts) |
| 2 |
tb |
Salt |
| 2 |
tb |
Black pepper |
| 2 |
tb |
Pickling spice |
| 2 |
ts |
Sugar |
| 1 |
md |
Onion; minced (I use 6 Tbls dried minced onion) |
| 2 |
|
Cloves garlic; minced |
INSTRUCTIONS
EGGS
PICKLING MIXTURE
I love pickled eggs and am planning to include them in a Christmas gift
package my wife, kids and I are putting together. My question is "How long
will they last unrefridgerated?". My recipe calls for refridgeration, but
with all the vinegar and salt, I would think they would be "cured". See
recipe below.
Eggs: Cover with water and heat to just boiling over medium-high heat.
Remove from heat, cover and let stand for 10 min. Drain water from eggs.
Now take the hot eggs one by one (wear a kitchen mitten, the darned things
are hot!), crack them with a spoon or just whack them on the counter and
drop them into a pot of cold water. This makes them much easier to peel
whole. I'll resist the urge to bore everyone with the thermodynamics
involved. Place eggs in refridgerator overnight to chill.
Pickling Mixture: This is the basic mixture, as with BBQ sauce, feel free
to improvise: ground mustard, hot sauce, chipotle peppers, curry, red
pepper flakes, white pepper, whatever sounds good.
Bring the entire mixture to a boil for approx. 10 min. Pour over peeled,
chilled eggs, a large mason jar holds about 1 doz small eggs. Seal lid and
place in fridge. They're good the next day, even better the next and the
next.
I'm not sure if the refridgerator is necessary or if it's just because
they're better cold.
Posted to bbq-digest V5 #709 by "Britt C. Scheer" <bscheer@cei.net> on Nov
18, 1997
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