Saturday, September 15, 2018

1970s Hometown Cookbook: Dave Cooks All the Recipes. Part 12: Pickled Eggs

Recipe Count: 11 of 156 Complete.



It has been a while since my last "Favorite Recipes" post. I know, I know... My lack of inertia has set in. But I warned you that this might be a decade long journey... Tortoise beats the hair.

Pickled eggs and pickled sausage (and pickled hot dogs) are among my favorite snacks. I usually do a malt vinegar recipe when I make pickled eggs at home (or beer vinegar), but I've always been philosophically interested in the bright-pink-beet-juice-colored egg genre. What were the pickled eggs behind the bar at the Palais back when? Were they pink? I cant remember... Maybe they were the big white vinegar Glazier's jar. Remind me if you can...

So here we have Betty Kerrigan's 'Pickled Eggs' recipe. I think it would be more aptly titled 'Pickled Eggs and Pickled Beets' as it keeps the beets in the party. A lot of recipes I've seen just use the juice.

Here is the ingredient lineup.



Reading the recipe I wondered, "where is the salt?" Canned beets have some sodium (875 grams per can) but I would still expect some salt. No matter. I have faith. Maybe you need to eat these with a salt shaker at hand.

Beets are weird. They look weird. They smell weird. I'm going to put this out there. I don't like them. I try to grow them for their tops because I'm always on the lookout for good sources of potassium. I've never had much luck.

Here are the beets.


What a great natural food dye beet juice is. Such a vivid red even after canning. Go full pinterest and dye your easter eggs with the juice next year.



As I've been meaning to do it and hadn't gotten around to doing it yet - I did a sous vide hard boiled egg. Wouldn't do it again. No discernible advantage over my standard boiled egg recipe. I think they were more difficult than usual to peel.


I've been a fan of Jas. Townsend for quite a while. He is always pickling things in crocks and stoneware. Thought I would follow the lead. I don't feel the intent of this recipe is to be canned/processed, so I'm keeping these in the fridge. Also, I'm tapped out for jars because of my garden.

I used a bean pot!



Notes on Taste:

Don't know yet. Will have to report back in a few days. I think they will be good.

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