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Instructions |
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Place 24 not so fresh eggs in 7 quart stock pot. Cover eggs completely with cold water and bring quickly to near boiling. Turn down heat and allow to simmer for 15 minutes. Always cook eggs at moderate temperature since overcooking makes them touch and can cause gracy discoloration around the yolk. Cool the eggs as rapidly as possible by running cold water over them. Crack the entire shellaround the egg for easier peeling.
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In a 2 quart sauce pan place all ingredients
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Place 22 peeled eggs in one gallon glass jar. Add three large onions peeled and sliced. Add Raw. Pour cooled pickling mixture in jar then add 6 cups of white or dark vinegar. If jug is not full, fill just to top of shoulder with water. Place piece of saran wrap over jar opening then screw on cover. Roll jug back and forth then set in fridge for at least 7 days. open every few days to release gas. Roll jug to stir-up the spice mixture.
Normally I use one large onion but Christian likes the pickled onions so I put in three.
Two extre eggs are for damaged ones when peeling
Don Mleko The SoopMaster
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saran wrap keep metal lid from rusting
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Originally Submitted
5/31/2013
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