My grandfather, on the Wilson side, use to keep a rather large jar of pickled eggs available for me to dip into when I was a kid. After my uncle sparked my memory of these great treats, I am setting out to recreate the recipe. I'll try to get close to the original, and then try some variations to pass on down the blood line.
Note that all ratings are based on a 5-star scale.
| Batch #1 | Started on January 29th, 2004 | Rating: * * * |
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Ingredients: 12 eggs - hard boiled and peeled 16 oz. canned, sliced red beets (with juice) 1/2 cup vinegar 1/3 cup water 1/4 cup sugar 1/4 tsp salt dash Tobasco Instructions: Boil vinegar, water, salt and sugar at low boil for 3-4 minutes. Ensure that the sugar and salt are dissolved entirely. Cool mixture. Add mixture, plus both cans of beets (and juice!) into container with eggs. Seel, store in fridge. |
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Results: I tried an egg this morning (Feb 3rd, 2004), and it was pretty good. Not outstanding, but enjoyable. 3-stars based on today's ranking. I'll wait a bit longer to see if they get better. Update: Waiting a bit longer allows the eggs to absorb more of the pickling juices. I think I over-boiled the eggs, so that may be a factor in how well they absorb, as well as the overall texture and taste. |
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