Carnivore269 wrote:
>
> Arri London > wrote in message >...
> > Katra wrote:
> > >
> > > 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.
> > >
> >
> >
> > I'm not certain I really want to know LOL! Commercial white pickled eggs
> > contain sulphites at the very least. Whatever process they also go
> > through is proprietary.
> >
> > Rest assured Clorox (tm) probably isn't used ....
>
> I wonder if they are pre-treated somehow?

That's probably the proprietary part. I got the bleaching thing from
someone in the food industry, but no specific information.

> Maybe pre-pickled in just pure white vinegar?

I tried that too previously. They still turned that cream colour. Now
prepickling in pure acetic acid (non-brewed condiment) might do the
trick
>
> Personally, I like the pink eggs that you get from using
> beets or beet juice. :-)
>
> Katra

Have never tried that, but I'm no fan of pickled beets. We do buy a jar
a few times a year, but I never save the liquid.