I was thinking turmeric for yellow.
Pickled eggs I just fill a wide mouth qt jar with peeled eggs, hard to believe but a dozen usually fits, tight so they don't float. Add sliced peppers or onions as you put the eggs in if you wish. I used a couple habeñeros last time, surprisingly not hot, eggs must dull capsaicin (the heat). Per qt, heat to boil 1 1/2 cups water, 1/2 cup your choice vinegar, 1 1/2 tablespoons canning/pickling/kosher salt. Add spices to the brine if you choose.
Lately I go heavier on the vinegar and little more salt. You can cool it on a teaspoon and taste, add to your liking. No nead to use new lids being you refrigerate them, we save our old lids for non canning storage. Usually if you add the brine boiling (you can let it cool) the jars seal, refrigerate anyway. I usually let them sit a week at least before we start eating them.
I usually add different things, chopped garlic, sweet pickle spice, dill, crushed red pepper, lots of hot sauce. Kids I keep the brine plain, thought I'd add color this time.
Trying to figure out what to do with all these eggs, I think pickled eggs last months. Think I'll top salads with them this summer.
This site has some good recipes and info. I used tiny url cause my phone links are a mile long....
http://tinyurl.com/hgxuopt
Pickled eggs I just fill a wide mouth qt jar with peeled eggs, hard to believe but a dozen usually fits, tight so they don't float. Add sliced peppers or onions as you put the eggs in if you wish. I used a couple habeñeros last time, surprisingly not hot, eggs must dull capsaicin (the heat). Per qt, heat to boil 1 1/2 cups water, 1/2 cup your choice vinegar, 1 1/2 tablespoons canning/pickling/kosher salt. Add spices to the brine if you choose.
Lately I go heavier on the vinegar and little more salt. You can cool it on a teaspoon and taste, add to your liking. No nead to use new lids being you refrigerate them, we save our old lids for non canning storage. Usually if you add the brine boiling (you can let it cool) the jars seal, refrigerate anyway. I usually let them sit a week at least before we start eating them.
I usually add different things, chopped garlic, sweet pickle spice, dill, crushed red pepper, lots of hot sauce. Kids I keep the brine plain, thought I'd add color this time.
Trying to figure out what to do with all these eggs, I think pickled eggs last months. Think I'll top salads with them this summer.
This site has some good recipes and info. I used tiny url cause my phone links are a mile long....
http://tinyurl.com/hgxuopt
