pickled eggs

[ranchhand]

Quote:
I tried a recipe from Emeril Lagasse today, for pickled quail eggs, adapted the chicken eggs. I should have stuck with this original recipe!! Yikes, I have 2 dozen of the SOUREST EGGS ever now, anyone know how to fix them?

 

[FarmerDenise]

I would consider putting them into a potato or macaroni salad. Or even sliced over a tossed salad. You might also try to add some sugar to the brine.

 

[banter]

My husband's Pen Dutch grandmother made a very similar recipe except she added a pinch of cloves and no garlic. I don't think garlic was popular then.
Sounds like a good addition to me!

 

[ranchhand]

I thought about that- wasn't sure. I guess it might be a good idea to drain the liquid, add sugar, re-boil and pour it back in? MAN, they are TART! Oh, and incredibly hot, too. I put a slitted jalapeno in each jar. That part's ok, but

 

[cackleberries]

Pickled Eggs

12 eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder (I prefer 2 crushed cloves fresh)
1/2 teaspoon mustard seed

DIRECTIONS
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!