Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.

Easter Egg Hunt

It’s almost Easter and Grandpa Duane is coming to town so I think I’ll make pickled eggs. Here are the recipes I am choosing from.

Pickled eggs with ginger Ingredients from

  • 16 hard-boiled eggs (see our section on how to boil an egg)
  • 2 pints (1.1 l) of vinegar (malt or cider)
  • ½ oz (15g) of ginger
  • ½ oz (15g) of black pepper
  • ½ oz (15g) of allspice

1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)

1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
12 teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove
(I’m adding peppers to this one)

1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

Balsamic Pickled Eggs from

18 hard-cooked large eggs, peeled
1/2 onion, sliced
4 cloves garlic, peeled and cracked
1 3/4 cups cider vinegar
1/2 cup balsamic vinegar
1 1/2 cups water
2 tablespoons canning salt
2 tablespoons sugar
1 tablespoon jalapeno (nacho) slices, chopped
1 teaspoon mustard seeds
a dozen or so whole peppercorns

From my understanding the following directions will apply to all of them:
Layer the eggs with the onion slices and garlic cloves in a large (half-gallon sized) jar. Combine the remaining ingredients and bring to a boil, then pour the brine over the eggs, close the jar, and refrigerate. Give the eggs two weeks to pickle to maximize their flavor before eating. Store in the refrigerator!


Filed under: Random

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