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 ....