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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 36

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Pickled Eggs

2 doz. eggs (not too fresh)
3 cups white vinegar
1 cup water
3"-4" stick cinnamon, broken up
1 Tbs granulated sugar
1 Tbs peppercorns, slightly crushed
1 tsp whole allspice, slightly crushed
3 slices fresh ginger, (size of 25 cent piece)
1 medium onion, thinly sliced
2 tsp pickling salt
3 cloves garlic, sliced
4 small, dried chili peppers or to taste
1 tsp turmeric (optional)

Hard cook eggs (do not boil, see tips below). Cool under running
cold water and shell immediately.

Combine all remaining ingredients in a stainless steel or enamel
saucepan. Heat to simmering over medium heat and simmer for 15
minutes.

Place eggs in a sterilized, wide mouth, gallon jar or use several
smaller jars. Pour hot pickling liquid over eggs, dividing spices
equally between jars. Liquid should cover eggs well, if it does
not, add more hot vinegar. Let jars cool, cover and then store in
refrigerator for at least two weeks before serving.

Tips: First, think hard cooked eggs, rather than hard boiled. They
should never be boiled.

Bring them gradually to a simmer (185?F) over medium heat, then
simmer for 10 minutes. Cool immediately under cold running water.
When hard cooked eggs are to be shelled immediately, lightly crack
each shell prior to putting in the cold water which will simplify
the job of peeling tremendously. Slipping a teaspoon under the
shell then sliding it around between the shell and the egg also
simplifies the job.

Finally, do not use very fresh eggs for hard cooking as they are
almost impossible to peel without removing large portions of the
white.

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