Text 9889, 112 rader
Skriven 2011-04-24 09:58:00 av Dave Drum (51065.cooking)
   Kommentar till text 9851 av hap newsom (1:124/311)
Ärende: Allergies
=================
-=> hap newsom wrote to Ruth Haffly <=-

 -> -> And lots of fresh fruits and veggies to put up. A batch or 2 of
 -> -> strawberry-rhubarb jam, various tomato based sauces, etc, etc.
 
 ->  hn> Pretty sure I won't be doing any
 ->  hn> canning this year...egg pickling is
 ->  hn> on the day after Easter list!!
 
 -> Going to do red beet eggs?
 
 hn> More than likely not this year...Anne
 hn> has developed an allergy to beets (gets
 hn> a big red itchy rash), so don't have any
 hn> in the house at all right now. Have LOTS
 hn> of dill pickle juice though!!
 
My mom was allergic to nanners and strawberries - both of which she loved. And
both of which caused hives (which sound like what Anne gets). But, so long as
she took a Benadryl tablet/capsule soon after eating one or the other of them
... she was fine.

Might want to stock some ... Justin case. It's an OTC thing - but, believe the
drowsiness warning.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pickled Eggs
 Categories: Eggs, Preserving, Chilies, Herbs
      Yield: 6 servings

      6 lg Hard boiled eggs; peeled

MMMMM--------------------BEET PICKLED EGGS--------------------------
      1 lg Red beet; peeled, rough
           - chopped in 1" pcs, cooked
      1 c  Beet Juice *
      1 c  Cider vinegar
    1/4 lg Onion; sliced
    1/3 c  Granulated sugar  
      3    Cardamom pods
      1    Star anise

MMMMM-------------------CURRIED PICKLED EGGS-----------------------
      1 c  Cider vinegar
    3/4 c  Water
    1/4 lg Onion; sliced
    3/4 c  White granulated sugar
      3    Cardamom pods
      1 ts Mustard seeds (yellow or
           - brown)
      1 tb Yellow curry powder

MMMMM------------------JALAPENO PICKLED EGGS------------------------
    3/4 c  Cider vinegar
    3/4 c  Water
    1/2 c  + 1 Tb white sugar
      6    Cloves
      2 lg Jalapenos; halved lengthwise
           - seeded
      1 ts Cumin seeds
      1    Bay leaf
    1/2 ts Dry oregano
    1/4 lg Onion; sliced
      1 cl Garlic; peeled

MMMMM------------------TARRAGON PICKLED EGGS------------------------
    3/4 c  Cider vinegar
    3/4 c  Water
    1/4 lg Onion; sliced
      2    Sprigs fresh tarragon
      1 ts Mustard seeds
    1/2 c  + 1 Tb white sugar
      1 ts Herbs de Provence

  * Simmer the chopped beets in a cup of water, covered, until
  tender, 30-40 minutes, or used canned beets. Use the beet
  juice from the cooking water, or the juice from canned
  beets.

  Peel the eggs and place in the bottom of a clean glass jar,
  quart sized.

  In a medium saucepan, add the vinegar, water (or beet juice
  if using), the onion (and jalapeno if using), sugar, and
  spices. Bring to a boil and cook, uncovered, until the sugar
  has dissolved and the onions are translucent, about 5
  minutes. Remove from heat and let cool a few minutes.

  Pour the vinegar onion mixture over the eggs in the jar,
  covering the eggs completely. If you are making the beet
  pickled eggs, place some or all of the cooked beets in with
  the eggs in the jar (this will help to bring color to the
  eggs, and you will have pickled beets as well.) Secure close
  the jar's cover. Refrigerate up to a month.

  The pickled eggs will be ready to eat after a few days. The
  longer the eggs sit in the pickling juice, the more the
  pickling juice will penetrate the eggs.

  Makes six pickled eggs. 
 
  From: http://simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "And the girls wanna dance, the boys wanna fight..."
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