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I wasn't sure where to put this because it's really more of a snack than a side, but Rich can move it wherever he wants I guess.
Ron inspired me the other day with his post about German pickled eggs, and I thought I would turn out a batch of my own. I didn't used the recipe he posted, as I thought the "pucker factor" would be higher than I like with all that vinegar and no water. Anyway...here is the recipe I came up with.
Here's what we need to get started
3 dozen eggs
2 cups white vinegar
2 cups red wine vinegar
juice from 1 jar of pickled beets
2 Tbsp pickling spices
1 onion, sliced
5 bay leaves
6 cloves of garlic, sliced
1 cup sugar
4 cups water
Now...I know I have been raving on and on about this, but you folks really have to try it...do not boil your eggs...steam them!
I cooked three dozen eggs in my pasta cooker for 14 minutes after the steam was visible. This method is unbelievable...when they were done I peeled the three dozen eggs to perfection in under 10 minutes. Shells just about fell off them.
As soon as they were done, I removed them to a large bowl full of ice water for 10 minutes.
While the eggs cooled down for 10 minutes, I sliced my onion and garlic, and brought the remaining ingredients to a simmer and cooked long enough to melt the sugar and steep the spices a bit.
Then Layered the eggs into a large jar with alternating layers on onion, and a few pieces of sliced garlic.
Here's what they look like all done and ready for the fridge:
It was tough waiting, but here in one opened up after three days...very tasty! Just the right amount of pucker and a touch of sweet. They are very good after only three days, so I can only hope they will improve as the weeks go by.
Ron inspired me the other day with his post about German pickled eggs, and I thought I would turn out a batch of my own. I didn't used the recipe he posted, as I thought the "pucker factor" would be higher than I like with all that vinegar and no water. Anyway...here is the recipe I came up with.
Here's what we need to get started
3 dozen eggs
2 cups white vinegar
2 cups red wine vinegar
juice from 1 jar of pickled beets
2 Tbsp pickling spices
1 onion, sliced
5 bay leaves
6 cloves of garlic, sliced
1 cup sugar
4 cups water
Now...I know I have been raving on and on about this, but you folks really have to try it...do not boil your eggs...steam them!
I cooked three dozen eggs in my pasta cooker for 14 minutes after the steam was visible. This method is unbelievable...when they were done I peeled the three dozen eggs to perfection in under 10 minutes. Shells just about fell off them.
As soon as they were done, I removed them to a large bowl full of ice water for 10 minutes.
While the eggs cooled down for 10 minutes, I sliced my onion and garlic, and brought the remaining ingredients to a simmer and cooked long enough to melt the sugar and steep the spices a bit.
Then Layered the eggs into a large jar with alternating layers on onion, and a few pieces of sliced garlic.
Here's what they look like all done and ready for the fridge:
It was tough waiting, but here in one opened up after three days...very tasty! Just the right amount of pucker and a touch of sweet. They are very good after only three days, so I can only hope they will improve as the weeks go by.
Butt seriousLee, they look great... nice penetration! 
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