Pickled Eggs

Ingredients

• three or four dozen eggs
• whole pepper
• cloves
• allspice
• ginger
• a few cloves of garlic

Method

1. 1

   Boil eggs, cool, shell, and place in jars.

2. 2

   Pour scalding vinegar seasoned with spices over them.

3. 3

   Seal and let sit for a month.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 45. The excerpt below is the record exactly as published.

ginger, in the vinegar ; then place them in jars and cork close. If the vinegar seems to hâve lost its strength, replace with fresh, and put the bag of spices in again to keep the flavor. OLD-TIMB SV7EET PICKLED CUCUMBERS. Put your cucumbers in brine for eight days; slice them without soaking; let the slices be an inch thick. When cut, soak them until the sait is nearly ont, changing the water very often. Then put them in à kettle, with vine leaves laid between the layers; cover them well with leaves, and sprinkle pulverized alum ail through them, to harden and green them, then cover with vinegar, and set them on the back of the stove until they become green. Take the cucumbers out and boil them a little in ginger tea (half an hour will be enough). Make a syrup of one quart of strong vinegar, and one pînt of water, three pounds of sugar to four pounds of cucumbers, with one ounce of cinna- 110 LA CUISINE CREOLE. mou, cloves, mace and whîte ginger to every ten pounds of fruit. Make this syrup hot, and put in the cucumbers and boil them until clear. When they are clear take them out and boil the syrup until it id thick enough to keep. Pour it over the cucumbers, which should hâve been placed in jars ready for the syrup. They are now ready to use, or seal up, as may be desired. If not convenient to pickle after eight days' sait brining, it does not hurt to let them remain a few days longer. PICKLED EGGS. When eggs are abundant and cheap, it is well to pickle some for a time of scarcity. Boil three or foui* dozen eggs for half an hour, let them cool, and then take off the shells, and place them in wide-mouthed jars, and pour over them scalding vinegar. Season the vinegar with whole pepper, cloves, or allspice, gin- ger, and a few cloves of garlic

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