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Pickled Eggs


Place eggs in salted water and boil for 15 minutes. Remove shells and place in a basin of water while you are working. When you put your eggs in the canning jars, use the ratio of 1/4th water to 3/4 vinegar. If you put more water than this it will not hurt anything but the whites of the egg will be more rubbery.

In each jar add:

1 small red pepper
1 sliced jalapeno pepper
4 peppercorns
1 clove garlic
2 whole cloves

Put the jars in the pressure cooker, and bring to full steam. This takes about ten minutes. Let it steam at full pressure for one minute. Turn off heat, and let the steam escape. Lids should seal in 15-20 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.