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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peppered Pickle Eggs Recipe

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This recipe for Peppered Pickle Eggs is from The Carol Leclair Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ea Large hard-boiled eggs, shelled
1 ea Yellow Pepper, seeded & cut in strips
1 ea Red Pepper, seeded & cut in strips
1 ea Green Pepper, seeded & cut in strips
1 ea Large Onion, cut in rings

BRINE
2 cups white vinegar
1 cup water
¼ cup granulated sugar
8-10 whole cloves, tied in double layer of cheesecloth
Directions:
Directions:
.Arrange eggs a few at a time in quart jars.
Place coloured peppers and onions around them, mixing the colours as you fill jar.

BRINE:
In saucepan, bring all 5 ingredients to a boil over medium high heat, stirring often. Boil 5 minutes. Discard spice bag. Pour over egg mixture.Brine must completely cover.
Cover and store in refridgerator 4 days or more before eating.
Keeps in refridgerator at least 6 months.
Makes 2 quarts

 

 

 

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