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pickled eggs (Read 11554 times)
 
Reply #10 - Feb 3rd, 2010 at 8:37pm

skiproosel   Offline
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600 Ml  White wine or Cider vinegar
6 cloves garlic,skinned
25gr Pickling Spice
piece of Orange Rind
Blade of mace
Chunk of root ginger
6 fresh eggs, hard boiled & shelled.


Place all ingredients except eggs in saucepan
Bring to the boil & immediately reduce heat to simmer gently for 10 mins. Leave to cool,then strain some vinegar into wide mouthed jar.
Put in the eggs and top up with more spiced vinegar ensuring all eggs are covered.
Seal with airtight lids and leave for at least 6 weeks before using.
If you do a few jars drop a Chilli into some of them.


I made 12 Dozen of these eggs when based in Sydney and they lasted for years. I can well remember biting into the older eggs where the vinegar had made it's way through to the yolks and they had become very creamy and soft. They were magnificent.
The rest of the family paid for it though. No snaps available


Skip Smiley
 

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Reply #11 - Feb 4th, 2010 at 11:25am

69conroy   Offline
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i like the sound of that ; not after sound!  Smiley
with garlic & ginger yum  Smiley

Daryl
 
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Reply #12 - Feb 4th, 2010 at 8:35pm

Kingsthorpe David   Offline
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69conroy wrote on Feb 3rd, 2010 at 6:57pm:
im in SA what the hell are boiled peanuts!

Check this direct from Kingaroy:

http://www.peanutvan.com.au/archive.php?start_from=49&ucat=&archive=&subaction=&...;\


KD
 
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Reply #13 - Apr 24th, 2012 at 5:52pm

Wino   Offline
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Pickled eggs, easy.
Hard boil them,off with the shells, let them cool,then into a large glass container with chillies etc.cover with white vinegar, and chuck in a small can of beetroot to give the eggs some colour.
Done it heaps of times. Secure the lid on your container and into the fridge for a while
 
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