Submitted by Linda Thibodeaux's Collection
on Saturday, January 03, 2009
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Makes:
12 servings
Prep Time:
20 minutes
Cook Time:
30 minutes
Ready In:
50 minutes
Fun Facts on Eggs from Fremont Farms of Iowa LLP
Eggs age more in one day at room temperature than they do in a week if refrigerated.
To make easy to peel hard boiled eggs, allow the fresh eggs to age for a couple of weeks in the refrigerator before boiling.
The average hen will lay about 245 eggs per year.
The older a hen gets, the larger her eggs become.
To boil the perfect egg see the recipe Perfect Hard-Boiled Eggs on this website.
Ingredients
12 hard cooked eggs
2 medium sliced onions
2 tbsp yellow mustard
2 cups white vinegar
1 cup sugar
1 tbsp salt
1 tbsp celery seed
1 tbsp mustard seed
6 cloves whole
a few whole peppercorn to taste
1 gallon glass jar with lid
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Pickled Eggs and Beets
1 can whole or sliced beets
Directions
Boil and cool eggs before starting otherwise the eggs will be tough. Blend the mustard with a little vinegar. Add the remaining vinegar, sugar, salt and spices. Cover and heat to boiling and simmer ten minutes. Place the eggs and onions in glass jar; fill with the hot vinegar mixture up to 1/2 inch from the top. Cover and refrigerate or process in a hot water bath canner for 10 minutes. Wait one week before eating.
To prepare the beets and eggs omit the mustard as that gives the eggs a yellow color. Add the beets to the jar with the eggs and onions which will give the red color.
Any type of seasonings maybe used in the eggs however the most important thing is to not use equal amounts of water and vinegar as with most pickles; use only vinegar whether it is white, cider or red; do not add water.
