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On Wed, Oct 06, 2004 at 09:45:39AM +0100, Kake L Pugh wrote: >And at the moment I have some dill pickles, preserved lemons and >blueberry gin sitting in jars in my kitchen: I've been pickling a lot of eggs recently; the ones I've bought tend to be excessively enthusiastic, possibly because they've been sitting around for a while before they get to the shelves. But I found a trick... First catch your jar. Choose a jar that can hold 12-15 eggs and won't mind having boiling vinegar poured into it; and that can make an airtight seal. Find out how much vinegar will comfortably cover that many eggs. I use two pints (UK; 1136 ml, 2.4 US pint). I use normal brown malt vinegar, though clear works just as well. Hard-boil the eggs. I give them six minutes. Shell them. Put them into the jar. Boil the vinegar. Stir in a little honey; I use about two teaspoonsful. This is the secret ingredient that takes the edge off the vinegar, just a little. While it's boiling, add to the jar: 1/2 ounce black peppercorns 1/4 ounce allspice, powdered (most recipes say 1/2 ounce but I'm not particularly fond of cloves; for the next batch I may leave it out entirely) 1/2 ounce garlic - or about four pigs, cut up reasonably fine Once the vinegar is boiling, pour it into the jar (which stirs around the other ingredients), then seal the jar. I leave it for at least a week before opening again; I usually swirl the ingredients round when I go past. Shouldn't be any need to refrigerate it. Some say "eat within a month"; I don't give them that long, because I like the things. R
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