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.
For the pickled beans, place beans in medium
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
vernight.
MAKE AHEAD The recipe can be refrigerated for up
Have Cheddar cheese and cream cheese at room temperature.
Use mixer or food processor for cheeses.
Add remaining ingredients except pimento.
Beat or process until thoroughly mixed.
Add pimento.
Cover and chill.
Makes about 2 1/4 cups.
PICKLED RED ONION AND TOMATO SALSA:.<
Add
squash, onions, pepper and pimento to a large pot, then add salt and water and soak for 1 hour.
Drain.
Combine sugar, vinegar,
mustard and celery seed and bring to a boil. Add vegetables
and
bring to a boil again.
Pour hot mixture into hot sterilized jars, leaving 1/4 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids and screw on
bands.
Process
in
hot water bath for 10 minutes. Yield: 4 quarts.
inutes per side.
Homemade Pimento Cheese:
Blend the Cheddar
Soak squash, onions and green peppers in salt water for 1 hour; drain.
Mix sugar, vinegar, celery seed, mustard seed and pimento; mix well.
Add squash, onions and peppers to sugar mixture.
Boil for 15 minutes.
Put in hot canning jars; seal while hot.
Makes 6 pints.
Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.
Blend cashews, salt and water until very smooth.
Put in a pan and cook, stirring constantly, until it thickens.
Return to blender and blend garlic powder, pimento, onion powder, a pinch of thyme and lemon juice.
If used in another recipe, use raw.
If used as a sauce, return to stove and cook until bubbly, about 5 minutes, on low to medium heat.
Put hot dogs, cauliflower, onion, pimento, red pepper and salt in large container. Bring remaining ingredients to boil; pour over hot dogs.
In a large container, combine squash, onion and peppers. Sprinkle salt over vegetable mixture. Let stand 1 to 1 1/2 hours, drain well. Meanwhile, mix vinegar, sugar, mustard seed and celery seed in saucepan. Bring to a boil and cook for one minute. Remove from heat and pour over vegetables and mix well. Bring back to a rolling boil for about 2 minutes. Remove from heat and add pimento. Fill clean jars with hot mixture and seal. Makes about 4 pints. For a brighter yellow color add a little turmeric.
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.
Mix squash, onion, pepper, pimento and salt.
Let sit for 1 hour.
Bring vinegar, sugar and mustard to a boil.
After squash has been in salt for 1 hour, drain and add to vinegar mixture. Bring to a second boil.
Place in jars and seal.
Heat the pineapple and juice.
Then add pimento spread and jello.
Stir until dissolved.
Cool.
Fold in cool whip and refrigerate until firm.
ill the glass. Garnish with pickled vegetables, at least three pieces
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
For the pickled cucumber, using a sharp knife
antelope) and a dollop of pimento cheese in a piece of