Saturday, April 17, 2010


This is a dish that is not as popular in the United States as it used to be, and I’m not sure why. There are many variations of pickled egg recipes, but this small batch recipe is quick and easy. There is no sugar added so the eggs remain tart. 

Eat them sooner instead of later, and get creative by adding them to a tossed green, potato, or tuna salad. 

If you like trying foods a little outside the box, this recipe is for you; besides millions of great-grandpas can't be wrong!

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12 eggs

1/2 cup White Vinegar

1 Cup Water

2 Tablespoons Kosher Salt

2 teaspoons Pickling Spice

1 Onion, sliced

5 Black Peppercorns


Place eggs in a large pot and cover with cold water. Bring water to a boil and cook eggs for 5 minutes, remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes longer. Remove from hot water, drain add some cold water, let rest a few minutes, then peel and place the eggs into a 1-quart wide mouth jar.

In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil. Carefully ladle hot liquid over the eggs in the jar. Place slices of reserved onion on top and seal the jars. Cool to room temperature. Refrigerate for at least 2 days before serving. Keep refrigerated after opening.

Friday, April 2, 2010


If you are going to preserve by pickling you are obviously going to need pickling spices. Pickling spice is most often used for canning pickles, but can also be used for preserving other dishes. You can find plenty of pre-packaged pickling spices in the grocery store, but it is very easy to mix a batch together using the spices already at home on your kitchen shelves.

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The main ingredients in a pickling spice usually consist of a blend of: cinnamon, mustard seed, bay leaves, allspice, dill seed, cloves, ginger, peppercorns, coriander, juniper berries, mace, and cardamom. There are plenty of ways for blending these spices for a variety of flavors. 

Half the fun of preserving and pickling is to develop a recipe that is individual to your tastes. For example, if you prefer a hotter mix you can always add crushed hot peppers.

 Here is the Basic Recipe I use when pickling cucumbers.



4 Tablespoons Mustard Seed

1 teaspoon ground Ginger

1 Tablespoon whole Allspice

1 teaspoon Red Pepper Flakes

2 teaspoons Coriander Seeds

2 teaspoons Black Peppercorns

1 teaspoon Dill Seed

1 Bay Leaf crumbled

4 whole Cloves

1 Cinnamon Stick (optional)


Combine all ingredients.  If adding Cinnamon Stick, place stick in a plastic bag and crush into small pieces before combining. Makes approximatly 1/4 cup. Stores in an airtight jar or container for 6 months.