[Sca-cooks] beet-pickled eggs

[Marion Waldegrave]

Not sure how period it is, but I make pickled eggs all the time, same  
exact process, but I just use the left over pickle juice, and again  
add a bit more cider vinegar and more pickling spices, and big CHUNKS  
of garlic!

Marion
On Feb 13, 2007, at 2:05 PM, Devra at aol.com wrote:

> In a message dated 2/13/2007 7:54:02 AM Eastern Standard Time,
> sca-cooks-request at lists.ansteorra.org writes:
>
> This  sounds interesting & tasty - do you have any particular  
> source/recipe?
> or  do you just pop them in after you've boiled them? And how long  
> is long
> enough  (thinks of an afternoon tea she's been invited to in six  
> weeks  time...)?
>
> Blush. This is very rough and ready. When my roommate finishes a  
> can or
> bottle of pickled beets, I take the liquid, maybe add a glug of  
> cider vinegar,
> place in a large-mouthed glass jar. Hard-boil some eggs, peel, and  
> put into
> pickle liquid. A couple of days will begin the process; a week  
> should make them
> quite done.
>     Devra (no documentation either)
>
>
>
>
>
>
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