Hi Ophelia, I hope you remember me. I was looking for a recipe like an old one that people use to keep sitting around , without refrigeration. I told you I would let you know what I found and if I tried any of the recipes. I have played around and like this one. have even tried it sitting at room temperature for days, as was promised that it was safe to do. I'm still alive. I did pressure the eggs and have some in cans to try later , also. The only thing I don't like is the color. If I make them anymore I will use food coloring. Recipe ......
Garlic Pickled Eggs
24 small boiled eggs, peeled 2 tsp. salt 1 Tbl. tarragon 6 cups sugar 3 Tbl. minced garlic 1 tsp. paprika 8 cups cider vinegar 1/2 tsp. oregano 1 tsp. mustard seeds 1/2 tsp. thyme 2 bay leaves 1 tsp. hot sauce 4 tsp. black pepper 1 Tbl. parsley
Pack eggs in 4 pint jars with tarragon and garlic. Combine remaining ingredients in a pot and bring to a boil. Simmer gently for 15 - minutes. Strain mixture over eggs. Seal . Process at 10 - pound for 10 - minutes.
Hi Ophelia, I hope you remember me. I was looking for a recipe like an old one that people use to keep sitting around , without refrigeration. I told you I would let you know what I found and if I tried any of the recipes. I have played around and like this one. have even tried it sitting at room temperature for days, as was promised that it was safe to do. I'm still alive. I did pressure the eggs and have some in cans to try later , also. The only thing I don't like is the color. If I make them anymore I will use food coloring. Recipe ......
Garlic Pickled Eggs Clipped recipe
Thank you again for the help Ophelia. Hugs, Kate
I'll bet this is a orangish/tan/greenish color. Add a pinch of tumeric for a more yellow color - but it adds an astringint taste, while it pairs well with the mustard, too much is awful. Safflowers (poor man's saffron) have a nice red/orange color and do not add too much taste. Saffron might, but it's very expensive and can be easily overused. But nice color. You may want to think about adding a few slices of carrot for pretty accent; red/orange sweet/hot pepper of any kind (cooked green colored peppers don't keep their nice color). You may like one seeded, thinly sliced red jalepeno instead of the hot sauce. One per pint has a bit of hop, but is not too hot IMO. Add a bit of beet juice, or pickled beet juice for a pink color. Yours in pickly, Edrena
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Quoted message said:
Kate said:
Hi Ophelia, I hope you remember me. I was looking for a recipe like an old one that people use to keep sitting around , without refrigeration. I told you I would let you know what I found and if I tried any of the recipes. I have played around and like this one. have even tried it sitting at room temperature for days, as was promised that it was safe to do. I'm still alive. I did pressure the eggs and have some in cans to try later , also. The only thing I don't like is the color. If I make them anymore I will use food coloring. Recipe ......
Kate I didn't see your mail. I am only seeing it because Edrena responded🙁(
Quoted message said:
Quoted message said:
Garlic Pickled Eggs Clipped recipe
Thank you again for the help Ophelia. Hugs, Kate
Well you are very welcome🙂))
Hugs to you too🙂)
O
Quoted message said:
I'll bet this is a orangish/tan/greenish color. Add a pinch of tumeric for a more yellow color - but it adds an astringint taste, while it pairs well with the mustard, too much is awful. Safflowers (poor man's saffron) have a nice red/orange color and do not add too much taste. Saffron might, but it's very expensive and can be easily overused. But nice color. You may want to think about adding a few slices of carrot for pretty accent; red/orange sweet/hot pepper of any kind (cooked green colored peppers don't keep their nice color). You may like one seeded, thinly sliced red jalepeno instead of the hot sauce. One per pint has a bit of hop, but is not too hot IMO. Add a bit of beet juice, or pickled beet juice for a pink color. Yours in pickly, Edrena
Hi Ophelia, I hope you remember me. I was looking for a recipe like an old one that people use to keep sitting around , without refrigeration. I told you I would let you know what I found and if I tried any of the recipes. I have played around and like this one. have even tried it sitting at room temperature for days, as was promised that it was safe to do. I'm still alive. I did pressure the eggs and have some in cans to try later , also. The only thing I don't like is the color. If I make them anymore I will use food coloring. Recipe ......
Garlic Pickled Eggs Clipped recipe
Thank you again for the help Ophelia. Hugs, Kate
I'll bet this is a orangish/tan/greenish color. Add a pinch of tumeric for a more yellow color - but it adds an astringint taste, while it pairs well with the mustard, too much is awful. Safflowers (poor man's saffron) have a nice red/orange color and do not add too much taste. Saffron might, but it's very expensive and can be easily overused. But nice color. You may want to think about adding a few slices of carrot for pretty accent; red/orange sweet/hot pepper of any kind (cooked green colored peppers don't keep their nice color). You may like one seeded, thinly sliced red jalepeno instead of the hot sauce. One per pint has a bit of hop, but is not too hot IMO. Add a bit of beet juice, or pickled beet juice for a pink color. Yours in pickly, Edrena
I have been thinking about trying it again and adding a litle tumeric and maybe
food coloring. Not sure just what color. Will have to try a little and experment
. If I do make more. They really do taste good with a lot of different food. Hugs, kate
