Eggs, Pickled

Ingredients

• Put five eggs in each quart fruit-jar
• Scald as much vinegar as will be needed
• add a few slices of freshly boiled red beets
• some celery seed
• peppercorns
• mustard-seed
• and a pinch of mace

Method

1. 1

   Boil the eggs until hard, then lay them in cold water.

2. 2

   Remove the shells and fill jars with eggs.

3. 3

   Fill with boiling vinegar and seal at once.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 268. The excerpt below is the record exactly as published.

mustard-seed and a salt-spoon- ful of celery seed. Pour olive oil and cider vinegar (if obtainable) over each layer. The longer this pickle stands the better. If made in July it should not be used till December. 16 5 About one quart of olive oil is re- quired. Cucumber Sweet Pickle. — Lay the fruit, when first gathered, in brine for two weeks, or three, according to the size. Then take them from the brine and put them into cold water a few hours, until most of the salt is out. They are now to be greened by filling a brass kettle with layers of grape leaves and cucumbers, alternat- ing until all are in, and over each lay- er of leaves sprinkle a small quantity of powdered alum. Cover with cider vinegar, and boil until they are quite tender. When cold, the large fruit should be sliced in pieces about three inches long and half an inch thick. Then pack them in stone or wide- mouthed glass jars, occasionally put- ting in a table-spoonful of white and black mustard-seed mixed, a small piece of race-ginger, garlic, if liked, horseradish ungrated, whole cloves, and a very little allspice. Slice two or three green peppers, and add in very small quantities. Every third layer should have a heaping table- spoonful of brown sugar. Cover with cold vinegar, and in three weeks they will be fit for use. Eggs, Pickled. — Boil the eggs until hard, then lay them in cold water. Remove the shells, and put five eggs in each quart fruit - jar. Scald as much vinegar as will be needed ; add a few slices of freshly boiled red beets, some celery seed, peppercorns, mus- tard-seed, and a pinch of mace

Cook this with the app: pantry check, scaling, and the assistant.