Text 8256, 129 rader
Skriven 2011-03-12 20:12:44 av hap newsom (1:124/311)
     Kommentar till en text av Stephen Haffly
Ärende: RE: well water
======================
Howdy Steve!

-> On (11 Mar 11) hap newsom wrote to Ruth Haffly...
-> 
-> I'm answering because I just entered the recipe below into MealMaster.
-> 
That's ok, I figure  the two of you
are a team, whichever answers is 
fine with me! (grin)

-> -> 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.
-> 
Which Pennsylvania Dutch cookbook are you
using? I'm looking at the only one I have 
which is "PENNSYLVANIA DUTCH COOKERY"
by J George Frederick copyright 1935.
A rather odd book.

-> 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.
->
I try to use the biggest jar I can fit
into the fridge. I like my pickled eggs!
 
-> 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
-> 
-> 
Very interesting!! Here's the one from
my P.Dutch cookbook!

Dutch Sour Beets

6 or 8 beets
2 cups vinegar
3 hard-boiled eggs
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Boil the beets until tender, peel and slice
them one half inch thick; season. Then
 pour over them the vinegar and let stand 
for 30 minutes. Add the peeled hardboiled
 eggs and let lie in the vinegar for 24 hours, 
after which they will be colored red. 

That's it, the whole recipe! 

What I do is save the brine from
dill pickles, and pickled peppers, and 
add that to a jar. When I have enough
I boil up a bunch of eggs, put them in a 
jar, (peeled) heat up the brine and  pour
it over the eggs. I also have done it with
pickled beet juice. I usually leave them
in the jar in the fridge for a week at least
before I start into them...ONCE in a while
if we have not had a jar of pickles, I'll mix 
up a batch of pickling brine the same as 
I'd do for dill pickles and use that...but
most often I just use pickle "juice"! 
The longer you leave them the Pickle-ery
they get! 
Now I am going to have to try your 
recipe!!
Thanks!
hap 
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