Arri London wrote:
>
> sf wrote:
> >
> > On Mon, 17 Nov 2003 17:13:49 -0700, Arri London
> > > wrote:
> >
> > > BabyJane Hudson wrote:
> > > >
> > > > I've been in bars before where they would have hard-boiled eggs in the
> > > > containers with he juice that spicy sausages were in. And those eggs
> > > > were good. Since I love dill pickles, do you think putting hard-boiled
> > > > eggs in the juice of store bought dill pickles would be any good?
> > > >
> > > > BabyJane
> > >
> > > That's the way I normally pickle eggs, although not in sausage brine.
> > >
> > > Typically I will boil the pickle juice then adjust the salt and vinegar
> > > if needed. Then put the shelled cooked eggs in the hot juice, in a clean
> > > dry glass jar. Allow to cool with the lid loose. When cool, put into the
> > > fridge for a week or so. The eggs won't be the blazing white of
> > > commercial pickled eggs, which are bleached.
> >
> > What about if you used white vinegar?
>
> Tried that too. Eggs still turn a cream colour. I think only bleaching
> gives that superwhite colour, which isn't very appetising anyway.


Ok, and how do you "bleach" a pickled egg? :-)

K.

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