Mooing Tricycle
Misanthrope / Childfree
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I found this recipe here : http://www.simplyrecipes.com/recipes/pickled_eggs/
And I tripled it!
Ill copy and paste in case that page goes away someday.
Tarragon pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/4 onion, sliced
2 sprigs fresh tarragon
1 teaspoon mustard seeds
1/2 cup plus 1 Tbsp white granulated sugar
1 teaspoon herbs de provence
6 hard cooked eggs**, peeled
**Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.
Method
1 Peel the eggs and place in the bottom of a clean glass jar, quart sized. ( I used a gallon sized jar for mine!)
2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
I think the beet pickled eggs look pretty marvelous too. I will have to make them when my beets are finished growing in my garden!
Mine are just put in the brine tonight, so ill let you guys know in a few days how good they are, or any changes i would suggest making!
And I tripled it!
Ill copy and paste in case that page goes away someday.
Tarragon pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/4 onion, sliced
2 sprigs fresh tarragon
1 teaspoon mustard seeds
1/2 cup plus 1 Tbsp white granulated sugar
1 teaspoon herbs de provence
6 hard cooked eggs**, peeled
**Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.
Method
1 Peel the eggs and place in the bottom of a clean glass jar, quart sized. ( I used a gallon sized jar for mine!)
2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
I think the beet pickled eggs look pretty marvelous too. I will have to make them when my beets are finished growing in my garden!
Mine are just put in the brine tonight, so ill let you guys know in a few days how good they are, or any changes i would suggest making!
