Saturday, June 25, 2016

Pickled Eggs

The farmer's chickens are very productive right now and I'm thinking about what to do with them, aside from the usual scrambled eggs, angel food cake (I made one for both Father's Day and Memorial Day),and  basic additions to recipes.  SO, hunting through my huge recipe collection for something else, I landed on pickled eggs.  My husband will LOVE them!!

Anyway, very easy and in fact the sky is the limit to what you can add or change for the right pickle flavoring, really.  Here is the one I used, but you can also use the remaining juice from the large pickle jar of pickles stored in the back of your fridge.

Pickled Eggs

9-12 eggs, hard boiled, see Cooking Hard Boiled Eggs
6 whole cloves
1-1/2 c white vinegar
1/2 c water
1 c sugar
1/2 tsp salt
1 bay leaf
1 small onion

In a small sauce pan, combine the water, vinegar, salt, sugar, cloves and bay leaf and cook until boiling, then simmer for 5 minutes.  Divide the eggs and place in canning jars, pour the liquid evening over all, making sure the eggs are completely covered.  Slice onion and top the jars with a slice each on top of eggs, seal the jars tightly and place in refridgerator.

Let stand in refridgerator for several days...2 weeks preferably.  slice/chop/in hand, enjoy!!

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