Arri London wrote:
>
> 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.

Hmmmm... I might take the time to try a good google search on this. ;-)

>
> > 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

<LOL!> Or not! ;-)
Might melt the egg it might!

Maybe Alum?
If I remember correctly, Alum is used in processing olives?

Mom did home made olives once from fresh. The first step is soaking the
fresh olives in _lye_!!!!

They turned out really well tho'. :-)

> >
> > 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.

I think if you just use the liquid for coloring, not much of the flavor
would be transferred.

Personally, my favorite part of the beet is the greens!!!!