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Recipe: 8 eggs 1 can pickled beets with liquid 3/4 cup white vinegar 1/4 cup sugar 1/2 cup water 1 onion sliced-Place eggs in large pot of water, bring to boil, then shut the stove off and let sit in hot water for 10 minutes. Then drain hot water and chill with cold water for 30 minutes or so.
1 bay leaf. 1/3 cup sugar. 4 teaspoons pickling spices (without cloves helps keep solution from turning brown) Instructions. Place all ingredients except eggs, garlic, and dill in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly. Add garlic clove to the jar. Place 3 eggs in a large jar.
There is a reason PICKLED and fermented foods were so popular in the old days, just like dried and smoked food they kept a longgg time. I often bring pickled eggs,pickled sausage out on a hike with me. Easy preperation, just open and eat. No cooking, no refridgeration required and most of all because they taste darn good.
Thanks for sharing the recipe! love pickled eggs, beets not so much either lol. Pickled bologna is some good stuff too. The brand we use to have common around here was Fischers and it was spicy. The poor boys pub downtown carried pickled eggs and bologna. Heh, those were long nights and longer days but that was some snackin grub right there at 3am.
Pickled beets are great as is canned beets and a favorite food of mine is borscht made the way my Polish ex MIL taught me. Another good recipe I got from her is a condiment or side garnish which in Polish is called Ćwikła. It is grated canned or fresh cooked beets (is this correct @Beach Hiker) mixed equally with grated horseradish. It is ...
Enough hot dogs sliced to fit jar (s) Put sliced hot dogs in sterile jar (s) Mix all other ingredients in a sauce pan and heat to boiling. Let simmer for 4-5 minutes. Pour into jar over the sliced hot dogs. Fill to the top. Place lid on jar and refrigerate for 7-10 days. The longer they sit, the hotter they'll be.
Apr 23, 2010. #23. The mom of a buddy of mine in the U.P. used to pickle pike, great stuff!! Basically the fish was filleted, and then cannned in a solution of vinegar, sugar, salt, onions and spices. The vinegar dissolved the Y bones in the pike, have thought aout trying it with bluegill but have yet to try.
Here's 9 raw eggs, freeze-dried in a pint container. 2 tablespoons + 2 tablespoons of water is one raw egg. Cook as desired, no refrigeration needed. Sunny-side up doesn't work, obviously. Mix in a little bit of FD ham and peppers, it makes a great almost-instant omelette.
Nov 17, 2022. #93. (Quote) Lewis’s portable soup, it was probably similar to the following recipe, which appears in a cookbook by Ann Shackleford published in London in the 1760s: Take four calves feet; buttock of beef, twelve pounds; fillet of veal, three pounds; leg of mutton, ten pounds. Stew them in a sufficient quantity of water, over a ...
Eggs can keep w/out refrigeration for 20 days (almost 3 weeks!), the flavor suffers. Fresh eggs go to the bottom of a pan of water, older ones float. If you're stuck buying store eggs check the date on the carton, knowing they'll keep a while stores aren't real careful how long they've been on the shelf. Having said all that I prefer duck eggs.