SC - Pickled Onions and Eggs - Recipes pleas

[DianaFiona at aol.com]

    It just so happens that the cook for our small Collegium at the end of 
last month is serving pickled eggs, so I asked him for his recipe. No 
documentation, but at least it's already in a lage scale............ ;-)

                Ldy Diana

OVOS MOLHO VINARETA A ALAGRAVE (PRESERVED EGGS)   (Serves 80)

84 (7 dozen) large chicken eggs
cold water

1 gallon cider vinegar
10 bay leaves
4 to 7 large whole unbruised cloves peeled garlic
2 teaspoons sea salt
1-½ teaspoons ground turmeric
1 teaspoon whole mustard seed
1 teaspoon whole black pepper corns
1 stick cinnamon
½ teaspoon whole coriander seed,
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon whole clove
½ teaspoon whole celery seed
Outer peel of two oranges, grated
2 cups light honey

Turn the eggs upside down in their container and let set one hour at room 
temperature.  Put eggs in large kettle with a trivet in the bottom to keep 
the eggs from touching the inside bottom of the kettle.  Fill kettle with 
cold water, 2 inches above the eggs.  Heat to rolling boil.  Immediately 
remove kettle from heat and let cool to room temperature.  This method of 
hard boiling eggs prevents them from becoming rubbery.  Drain eggs and remove 
shells and inner membrane as gently as one can to prevent damaging the tender 
white of the eggs.  

Meanwhile, pour vinegar into non-reactive kettle with tight-fitting lid, such 
as stainless steel, enameled or glass Dutch oven, do not use aluminum or 
iron.   Put all the remaining ingredients except the honey into the vinegar.  
Bring to boil, occasionally stirring.  Cover, reduce heat and simmer 10 
minutes.  Stir in honey and turn off heat when honey is dissolved.  Cover 
tightly and let kettle set while you are peeling the eggs.

Put peeled eggs into a large 3-4 gallon crock or non-reactive container.  
Pour over them the spiced vinegar.  The eggs should be covered by 1 inch of 
fluid.  If more fluid is needed, pour in a little more plain cider vinegar, 
apple juice, wine or spring water.
The eggs should be stored in a cool place several days to two weeks until 
ready to serve.

TO SERVE:  Remove eggs from the pickle and serve halved lengthwise, whole or 
use as basis for deviled eggs.  Serve on an appetizer try or with salad.