Text 8219, 83 rader
Skriven 2011-03-11 21:38:28 av Stephen Haffly (1:396/45.27)
   Kommentar till text 8216 av hap newsom (1:124/311)
Ärende: well water
==================
Hello Hap,

On (11 Mar 11) hap newsom wrote to Ruth Haffly...

I'm answering because I just entered the recipe below into MealMaster.

-> I never had a pickled egg until I met Steve; now I make them on a semi
-> regular basis. Took some to the get together at Carol's last year; the
-> jar with onions added was more popular than the jar without.
 hn> ->
 hn> How do you make them? Do you make
 hn> the brine yourself or use dill pickle brine
 hn> from commmercial jars? I usually use the
 hn> brine from jars of dill pickles...and will
 hn> often add the brine from pickled jalepeno's
 hn> as well for a little kick...have never added
 hn> onion....but it's a good idea!!

I would never have thought of using dill pickle brine. I can't really
wrap my mind around it. What is below is very much a Pennsylvania Dutch
version. It is amost exactly like the version I am looking at in a
Pennsylvania Dutch cookbook with the main changes being that the PD
cookbook uses brown sugar and does not use allspice. The cinnamon and
cloves are listed as optional. The cookbook also uses a hot pickle for
the beets but the eggs are placed in cold and left for about 10 hours. I
think the longer sitting time (refrigerated, of course) of the recipe
below lets the flavor develop better.

Ruth ususally uses medium eggs for this as they fit the old pickle jar
that she uses better since she can get a full dozen in it.

Here's the recipe for Pickled Beets. The same pickling solution is used
for Pickled Eggs:

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Pickled Beets
 Categories: Appetizers, Pickles
      Yield: 5 Pints

      3 lb Beets; cooked and skinned
      2 c  Vinegar
      1 c  Water
    1/2 c  Sugar
      1 ts Whole Allspice
      6 ea Whole Cloves
      1 ea 3" piece stick Cinnamon

  Mix all ingredients except beets together. Slice beets and add to the
  liquid. Simmer for 15 minutes. Pack beets into hot jars, fill with
  juice. Process for 15 minutes in a boiling water bath.

  Yield is approximately 5 pints.

  Notes:  Pressure canner can also be used.

  This same recipe can be used for pickled eggs. In place of the beets,
  use contents of 1 can of beets or equivalent quantity and cut the
  other quantities in half. In suitable glass jars such as quart
  canning jars or larger jars from pickles, place peeled, hard-cooked
  eggs. Some raw onion can be added to the jars as well. Leave room for
  some of the beets also. When the beets and pickling solution are
  ready, place some of the beets into the jar with the eggs and pour
  the pickling solution over the eggs, covering them completely. Place
  a lid on these and refrigerate them for several days so that the
  flavor can develop and the red coloring can go through the egg white.
  The wait will be worth it.

  Source:  Ann Haffly
  MealMaster entry by Stephen

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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 * Origin: Thunder Mountains Point (1:396/45.27)