SC - Small Feasts-'unplanned' LONG

[Louise Sugar]

Ok let me try since I normally do this with no recipie at all .  I learned
this from my grandmother when I was very small and still use the same jar
after all these years.  It is a 2 quart jar I THINK.

I boil a dozen medium eggs to hard boiled stage, cool under running water
and shell.  On the stovetop heat equal portions (a cup or so) of apple cider
vinegar and beet juice/water(3:1 ratio) plus a small onion sliced and
separated into rings, 3 or 4 whole cloves and 3 or 4 peppercorns, 1/2 to 3/4
tsp of salt and 1/4 tsp of sugar. Bring just to a simmer and turn off stove.
Do not strain.  Place 3 thin slices of lemon in bottom of jar, pack in a
layer of eggs and some of the marinade then a second layer, marinade, eggs,
marinade to the top.  Be sure that the marinade completely covers the eggs
and cover with 3 thin slices of lemon.  cover jar with waxed paper, screw on
lid and place in fridge for a week or so....the longer  the tangier the eggs
become....after 3 or 4 days they are a lovely ruby color after a week or so
they are a browner red.  I have also made them have a hot tang by adding 1/8
tsp or less of red chile pepper.  You can adjust the amounts of marinade by
the addition of more vinegar and beet juice but try to keep the proportions
equal.  I've made these for about 40 yrs now and love them also you can put
beets into the same marinade and have pickled beets as well.....DELISH!!!

:D
- -----Original Message-----
From: Woeller D <angeliq1 at erols.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Thursday, October 16, 1997 2:46 PM
Subject: Re: SC - Small Feasts-'unplanned' LONG


>How about your recipe? Thanks!
>Angelique
>
>Louise Sugar wrote:
>>
>> Sounds like the pickled eggs I make with beet juice in the pickling
solution
>>
>>
>> >BTW Ruby pickled eggs?  Recipe please?
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