Germans from Russia - Pickled Eggs
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: The Midwest and Great Plains
Forum Discription: From the Land of 10,000 lakes to America's Breadbasket and from Beef Country to the Rocky Mountains
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4154
Printed Date: 26 March 2026 at 20:21
Topic: Germans from Russia - Pickled Eggs
Posted By: TasunkaWitko
Subject: Germans from Russia - Pickled Eggs
Date Posted: 29 July 2014 at 21:05
Recipe and photo by Vicki Kempf Kurle, posted on the "Germans from Russia Foodways and Traditions" Facebook page:
PICKLED EGGS 12 hard boiled eggs 3 cups vinegar (I use apple cider vinegar) 1/4 cup sugar 1/2 tsp. peppercorns 1 tsp. whole cloves 1 TBSP. pickling spice 1 tsp. mustard seed 1 tsp. salt 1 onion sliced 1 small cinnamon stick (optional) 1 garlic clove (optional) Place onion slices in a quart jar or larger, add garlic clove, if you use it, followed by the peeled hard boiled eggs. Bring to a boil the remaining ingredients and simmer for 10 minutes or so. Pour over eggs and seal. Store in the refrigerator. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
"The giant jar (9 inches tall) is from Lorraine Kurle, my husband's mom who is 95. I wanted to show her that we are still using those two large "Ball" jars that she gave us. Her mother gave those to her, Wilhelmina Mauch, born Feb, 14, 1897 in Java, SD. I should have used 24 eggs instead of 12 in that jar!Replies:
Posted By: Hoser
Date Posted: 30 July 2014 at 04:02
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You know...now that I have that new steaming method for the eggs, there is absolutely no excuse for me not to make this. ------------- Go ahead...play with your food! |
Posted By: TasunkaWitko
Date Posted: 30 July 2014 at 04:46
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Go for it, Dave! I plan on giving it a shot, as soon as I pick up a couple of ingredients! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 30 July 2014 at 13:00
| Yeah, I could eat those. |
Posted By: HistoricFoodie
Date Posted: 30 July 2014 at 20:01
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Oh, yeah. I could eat one or a dozen of those. BTW, that "giant" jar is a half-gallon sized canning jar. They're still available (usually by custom order). I have a couple of dozen of them, which I use primarily for dry storage of beans and grains. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: AK1
Date Posted: 01 August 2014 at 13:14
| I've got some gallon jars!!! Hmmmm! |
Posted By: TasunkaWitko
Date Posted: 21 September 2016 at 21:30
Well, as I always say, late is better than never. I made these tonight, and I think they're gong to really be good!  A couple of observations: 1. I used a small yellow onion sliced thinly into half-moons. Perhaps 1/2 of an onion would have been enough, but I did find that for a quart jar, I could only fit 10 eggs (large size) into the jar comfortably. 2. This recipe actually makes enough brine to fill 2 quart-sized jars with at least 10 large eggs each. In any case, here's how it went; I apologize for the poor-quality cell phone camera photos. Here are "the goods," except for the eggs:  I only had a pint of apple cider vinegar, so I used 1 cup of white wine vinegar to make up the difference. I tasted the wine vinegar, and it had a nice flavour that seemed to compliment the apple cider vinegar. Here are the onions and garlic, sliced and ready in the jar:  As I said, this was 1 small onion, sliced into half moons; however, I suspect that 1/2 of an onion might have been enough. No worries, either way; pickled onions are good, too! Here is the brine, ready to be heated up:  I really liked the flavour of this brine; sweet, tart, spicy and aromatic. This was a great formula, in my opinion. Here are the eggs, after boiling and peeling:  As I said, I could only get 10 eggs into the jar comfortably, and it was a tight fit, at that. Here are the finished eggs in the brine and in the jar:  There was enough brine left over for another jar of eggs, so I boiled up 8 more (since I already had 2 extra) and filled a second jar. We'll find out in a few days if this experiment was a success, but I suspect that I'll have some good things here. I think I still have a small package of http://foodsoftheworld.activeboards.net/kolbsz-heritage-and-tradition-notes_topic3028.html - Hungarian
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