Preserving Meats: Pickled Eggs 36 by Recipe Cottage

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	Pickled Eggs 36

		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.