Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
t, but since the original recipe called for a 6 pound
For the pickled beans, place beans in medium
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
ith a little whipped cream (recipe follows) or cinnamon on top
hopped dill.
Place the pike in the stock pot and
esired consistency-- I like this recipe best if I leave the eggs
tomatoes and seasonings.
Wash pike; stuff and fasten opening securely
Cut
fish
in
small
pieces
and
place in large bowl. Cover with
equal
parts\tof
wine
and vinegar.\tAdd dill to taste. Cover
and\tplace
in refrigerator for 3 days.
Pickle onions
by slicing and placing in jar with Polish pickles for three
days also.
Remove
fish
from pickling and drain; dry well.
Chop both
pickled
and\tgreen onions and add to fish. Mix with salt and pepper, then add sour cream.
Serve as a dip with different kinds of crackers.
PICKLED RED ONION AND TOMATO SALSA:.<
Place slices of pike in greased baking dish.
Season with salt and pepper.
Place slices of onion on fish.
Spoon tomatoes over onion.
Crumble basil over tomatoes.
Bake in moderate oven at 350\u00b0 for about 1 hour or until fish flakes easily.
Good served with baked potatoes, carrot casserole and celery, apricot pie for dessert.
lid. Pour in the pickled beets and juice. Add onions
top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
In a 2-quart jar, combine all ingredients, except eggs, and mix well.
Add eggs.
Cover and refrigerate.
Marinate for 3 days before serving for best color and flavor.
Serve with hot mustard.
Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.
arnish with lime wedges and pickled vegetables.