12 hard-boiled eggs
2 pints of vinegar
½ tsp of ginger
½ tsp of black pepper
½ tsp of allspice
Place the shelled eggs in a jar. Boil the other ingredients and let simmer for ten minutes. Pour it into the jar and let it sit for a month.
Here's a picture of the finished product:
I guess that I'll find out in a month or so how well it turned out.
Have you ever pickled any foods?
8 comments:
This "sit for a month" step involves a refrigerator, I hope?
My first reaction: Where are the beets?
I've never really been fond of beets -- pickled or otherwise. Although when I was 12 I once made borsht.
The recipe said to just let it sit in lukewarm temperatures. I think that that would be the point of pickling -- that you don't need to refridgerate a product. But I guess we'll see in a month.
Room temperature?
Did your PPRC give you this recipe, by any chance?
I mentioned Tom Jackson's comment to my wife last night, who urged that I refridgerate the eggs -- which I did.
awww, I thought maybe they were going to be "sun pickled eggs". you could wash them down with "sun tea" just before being hauled off "sun food poisoning"
Heh. No, they're outside in this picture because my cheap camera only works well in natural sunlight.
WARNING, WARNING, WARNING Eggs must be refigerated during the pickling process or you will probably get a good case of botulizim(sp)
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