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Two Recipes For Pickled Eggs

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The Kitchn
Related tags
snacks dairy free low carb vegetarian labor day asian japanese

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Ingredients

1 16-oz jar hot yellow chili peppers (I used Mezzetta brand)

8 Tbsp. pickling spice

3 cups white vinegar

3 cups water

3 Tbsp. sugar

4 tsp. ground turmeric

6 tsp. pickling salt - if you can't find it, use kosher salt. If you use kosher salt, your garlic will turn blue , but it's harmless, so don't worry about it.

18 eggs

1 1-oz. can of powdered wasabi

18 cloves of garlic

6 pieces of dried wakame seaweed, about 5 inches long each

1 cup red cabbage, sliced 1/4 inch thick

3 quart-size wide mouth mason jars with lids

2 cups white vinegar

6 fresh jalapeƱos, tops trimmed off, seeds removed, and sliced in half lengthwise

1 teaspoon pickling salt - if you can't find it, use kosher salt. If you use kosher salt, your garlic will turn blue , but it's harmless, so don't worry about it.

1 teaspoon pickling spice

2 bay leaves

1 teaspoon mustard seeds

4 whole cloves

1 medium onion, chopped

1 teaspoon hot sauce

4 cloves garlic, peeled

12 eggs, hard boiled and peeled

2 quart-size wide mouth mason jars with lids

I think pickled eggs went out with the free lunch, as memorialized by Joseph Mitchell.

I like the ones with beets 1 can small, whole red beets

1/3 c. brown sugar

1 c. cider vinegar

1 c. cold water

3 or 4 whole cloves

small pieces of cinnamon

1 doz. hard boiled eggs

Put all together in a pan and simmer for 10 minutes.

Peel eggs and add to liquid and beets.

Put all in a jar or container and cover.

Allow to pickle for about 2 days before using

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