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.

I have a recipe somewhere that was my Mom's. I will post it when I find it
but basically it was cooked eggs, juice from pickled beets, pickling spice,
sliced onions, vinegar ( I think) and water. Kept in Fridge for a week or so
and they were GREAT, pink too.

--
"Life is not a journey to the grave with the intention of arriving safely in
one pretty well preserved piece, but to skid across the line broadside,
thoroughly used up, worn out, shouting GERONIMO !"
Bruce

"BabyJane Hudson" > wrote in message
...
> 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

Here use this instead:

Dimitri


12 eggs, hard boiled and peeled
1 qt. sliced beets
1 1/2 c. cider vinegar
1 tsp. salt
1 onion, sliced
1 1/2 c. sugar
1 tsp. cloves

Place eggs in glass jar or bowl. Combine all together ingredients in
saucepan and bring to a boil. Cook gently until sugar dissolves. Pour hot
ingredients over eggs. When cool, store in refrigerator. Eggs are pickled
in 24 hours.

or

1 doz. eggs
1/3 c. white vinegar
1 tsp. pickling spice
1/2 onion, sliced (optional)
1 1/2 c. apple cider
1 1/2 tsp. salt
1 clove garlic

Simmer ingredients for 5 minutes; pour over boiled eggs. Refrigerate.
Ready in 3 days.

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?

On Mon, 17 Nov 2003 16:38:59 -0800, "Ol' Hippie"
> wrote:

>I have a recipe somewhere that was my Mom's. I will post it when I find it
>but basically it was cooked eggs, juice from pickled beets, pickling spice,
>sliced onions, vinegar ( I think) and water. Kept in Fridge for a week or so
>and they were GREAT, pink too.

You need to put the beets in there too :-) I like the beets and
onions better than the eggs themselves (which can get rather hard).

-sw

Steve Wertz > wrote in
:

> On Mon, 17 Nov 2003 16:38:59 -0800, "Ol' Hippie"
> > wrote:
>
>>I have a recipe somewhere that was my Mom's. I will post it when I
>>find it but basically it was cooked eggs, juice from pickled beets,
>>pickling spice, sliced onions, vinegar ( I think) and water. Kept in
>>Fridge for a week or so and they were GREAT, pink too.
>
> You need to put the beets in there too :-) I like the beets and
> onions better than the eggs themselves (which can get rather hard).
>
> -sw
>

You probably left the eggs in too long.

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.

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.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

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 ....

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.

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!!!!

Katra wrote:
>
> Arri London wrote:
> >
<snip>

> >
> > 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.

Dunno. A lot of the flavour of cucumber pickle juice is transferred to
the eggs. That is the point of the exercise. Would hope the same would
hold true for pickled beets.
>
> Personally, my favorite part of the beet is the greens!!!!

Mmmm love beet greens and the whole Brassica family as well; chards,
collards and mustard greens.

Served with a little chile vinegar sprinkled over. Yum!