quote:

Originally posted by Phil R.:

quote:

Originally posted by Bryan S:

What if the eggs were not quite hard boiled?

Wouldn't matter because C. botulinum doesn't hang out in egg yolks...in other words, you wouldn't find it in the egg even if it was totally uncooked.

Goes to show you how much I know. Thanks for the info Phil.

Brian,

Where's the recipe for your eggs? I just put 2 dozen of Kevin's in the fridge...need some variety!

quote:

Originally posted by Phil R.:
Brian,

Where's the recipe for your eggs? I just put 2 dozen of Kevin's in the fridge...need some variety!

Phil, This is the one that I have been using for awhile now. This is a true PA Dutch/Amish Recipe. They are sweet but have a nice bite form the apple cider vinegar, they are balanced out pretty good. I had 3 of them tonight along with my sub/hoagie for dinner.

PA Dutch Red Beet Eggs

12 hard boiled eggs
1 1/2 cups red beet juice OR
2 (14 oz) cans red beets with juice
2 cups apple cider vinegar
1 1/2 cups sugar
1/4 tsp. cinnamon
1/4 tsp. cloves
2 bay leaves (optional)

Mix beets and juice, vinegar, sugar, and spices and heat mixture to dissolve sugar and to speed up pickling process. Pour pickling mixture over eggs and let cool, and place in the fridge.

Here's another one, but I have not made this one yet, sounds good though.

Mustard Pickled Eggs

12 hard boiled eggs
1 1/2 cups vinegar
1 cup sugar
2 T. dry mustard
1 T. garlic powder
1 T. onion powder
1/2 tsp. salt
1/2 tsp. yellow food color (optional)


Mix all ingredients together and pour over Hardcooked Eggs. Let eggs set in pickling mixture, refrigerated, for 3 to 4 days to reach full flavor. To speed up marinating time, heat pickling mixture before pouring over eggs.

This one is also on the to do list. I find this one very tasty just by reading the ingredients. I pulled this one off the net some time ago. Here it is word for word, copied and pasted.

I have been making this recipe for 20+ years and it is always a hit with those who loved pickled eggs. Makes my mouth water just to think of them!

PICKLED EGGS

3 cups apple cider vinegar
2 cups water
2 tsp sugar
2 tsp salt
1 tsp seasoned salt
4 Tbsp Tabasco sauce
1 small can hot peppers
1 medium yellow onion, sliced thin
1 can sliced beets
1/4 cup dry sherry
2 or 3 bay leaves
2 dozen hard boiled eggs, shelled

Combine all ingredients in a large glass jar and let sit for 3-4 days refrigerated before serving.

This message has been edited. Last edited by: Bryan S,

quote:

Originally posted by Bryan S
Here's another one, but I have not made this one yet, sounds good though.

Mustard Pickled Eggs

12 hard boiled eggs
1 1/2 cups vinegar
1 cup sugar
2 T. dry mustard
1 T. garlic powder
1 T. onion powder
1/2 tsp. salt
1/2 tsp. yellow food color (optional)


Mix all ingredients together and pour over Hardcooked Eggs. Let eggs set in pickling mixture, refrigerated, for 3 to 4 days to reach full flavor. To speed up marinating time, heat pickling mixture before pouring over eggs.

OK I just made a batch of these. I'll let you know how they are. I sprung for the good stuff, I used Coleman's dry mustard.

quote:

I have been making this recipe for 20+ years and it is always a hit with those who loved pickled eggs. Makes my mouth water just to think of them!

PICKLED EGGS

3 cups apple cider vinegar
2 cups water
2 tsp sugar
2 tsp salt
1 tsp seasoned salt
4 Tbsp Tabasco sauce
1 small can hot peppers
1 medium yellow onion, sliced thin
1 can sliced beets
1/4 cup dry sherry
2 or 3 bay leaves
2 dozen hard boiled eggs, shelled

Combine all ingredients in a large glass jar and let sit for 3-4 days refrigerated before serving.

quote:

I just made a batch of these cant wait to taste them.