<html> <head> <body style="background-image: url(ricepaperbackground.gif);"> <title> Pickled Eggs by Pattie Sue Knapp</title> </head> <META NAME="Author" CONTENT=" Larry Andersen "> <META NAME="Keys" CONTENT=" "cookbook, hard boiled eggs, beets, vinegar""> <META NAME="description" CONTENT=" Short description here " <!-- Picture and Recipe Title --> <table border="0"> <tr> <th rowspan="2"> <A href="picklegg01.jpg" Border="0"> <img src="picklegg01.jpg" Border="0" style="width: 209px; height: 300px;" Title="Click to enlarge - Delicious pickled eggs."></a> </th> <td width=320><center> <p><h1> Pickled </h1></center></p> <p><center> <h1> Eggs </h1> </center></p> </td> </tr> <tr> <td> </center></td> </tr> </table> <table border="0"> <TR> <TD Width=640> <p><i> This recipe was inspired by what is now a long-forgotten western movie, There was a cantina scene with a large jar of pickled eggs on the bar. They looked so good when the actors fished them out of the jar and I wanted to have pickled eggs too. With a little trial-and-error, I developed this recipe. </i></p> </TD> </TR> </table> <!-- Recipe Atributes. --> <table border="0"> <TR> <TD Width=320> Preparation: 45 minutes </TD> <TD width=320> <i><b> Life Experience Recipe </i></b> </TD> </TR> <TR> <TD Width=320> Makes 1 dozen eggs </TD> <TD width=320> Pattie Sue Knapp </TD> </TR> </table> <!-- Ingredients Section. --> <table border="0"> <TR> <TD Width=320> <B>Ingredients:</B> </TD> <TD> </TD> </TR> <TR> <TD Width=320> <UL> <LI> 12 eggs, hard boiled and peeled <LI> 1/2 teaspoon salt <LI> 1 bay leaf <LI> 1 medium onion - sliced </UL> </TD> <TD Width=320> <UL> <LI> 1 1/2 cups white vinegar <LI> 1 cup water <LI> 1 cup sugar <LI> 6 whole cloves </UL> </TD> </TR> </table> <!-- Procedure Section. Letter ASCII HTML alt + 146 &AElig; alt +0216 &Oslash; alt + 143 &Aring; alt + 153 alt + 145 &aelig; alt +0248 &oslash; alt + 134 &aring; alt + 148 --> <table border="0"> <TR> <TD Width=650> <b>Procedure</b> <OL> <LI> Hard boil eggs; place eggs in cold water, bring to a boil, reduce heat, cover and simmer for 5 minutes. Let stand 10 minutes, then cover with cold water. After eggs are cold, peel. Place in big, tall glass jar or similar container. A 20-ounce wide-mouth canning jar makes a good jar for 6 eggs. <LI> Combine vinegar, water, sugar, salt, cloves and bay leaf in a non-reactive pot. Bring to a boil; reduce heat and simmer for 5 minutes. <LI>Pour hot vinegar mixture over eggs, covering all of the eggs. Place onions on top of the eggs. Cover tightly and place in refrigerator to age for several days. <LI>Yields 12 pickled eggs. These eggs are wonderful with a cold roast beef sandwich or on deli trays. <LI>Variations: The addition of 1/2 to 3/4 of a cup of your home-canned beet juice will give your pickled eggs a reddish-purple beet color with little change in the taste of the eggs. The color penetrates about 1/8 of an inch into the white of the eggs. Makes a lovely attention grabber on your deli platter. </OL> </TD> </TR> </table> <!-- decorative band --> <table border="0"> <TR> <TD Width=640> <center> <img src="canhead.gif" Border="0"> </center> </TD> </TR> </table> <p></p> <A href="contents.htm">Return to Cookbook Contents Page</a> <address>Latest revision done September 2014</address> <img height="20" Title="" hspace="4" width="60" align="middle" vspace="2" border="0" src="http://counter.digits.net/wc/-d/4/JanisGardensCookbook" /> <a href="http://www.digits.net/">Counter courtesy of WebCounter</a> </body> </html>