This Yankee twists the beloved pickled Dutch eggs
The Yankee Chef | Sep 22, 2014 | Comments 0
By Jim Bailey
theyankeechef.blogspot.com
The Pennsylvania Dutch are renowned for pickled eggs, and this recipe has been inspired by these cousins of New England. They cook simply, comfortingly and with family traditions brought to the table.
I adore this simple preparation that truly bursts with flavor and with so few ingredients. Many people may prefer using white vinegar in their pickling sauce. By all means substitute it.
But because I am a Yankee through and through, I much prefer the flavor of New England in every bite. Check out theyankeechef.com for Yellow Mustard Pickled Eggs to serve right along side of these.
Pickled eggs
2 (15-ounce)cans sliced beets in juice
1 cup apple cider vinegar
3/4 cup sugar
1 teaspoon white pepper
1/4 teaspoon each dried ginger, allspice and cinnamon
10 hard boiled eggs, peeled
Add everything, except the eggs, in a large saucepan over high heat until boiling, stirring often so sugar dissolves.
Remove from heat to cool slightly. Meanwhile, add your eggs in two or more mason jars, or appropriate containers, leaving a couple of inches space on top.
Evenly divide pickling juice to each container, making sure eggs are completely covered. Continue cooling an additional 60 minutes.
Put a lid on each container, remove to refrigerator and cool completely. Let steep for at least one day before enjoying. These will last between three to four weeks chilled.
Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.
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