Recipe by Lanceb33
"A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!"
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garlic, mashed into a paste
beet juice (see Cook's Note)
fresh green and red cayenne chiles, halved lengthwise
OK, sounds like a five star exercise, but from faraway Australia, I am unsure whether to peel the eggs or not after cooling, any advice gratefully received. How long would they be expected to keep? And should they remain refrigerated? Thanks
YUM! i have been waiting for a pickled egg recipe, thanks for the post! i havent tried it yet, but as soon as i do, i will post my review. thanks again!
Did not have the "pickled" taste I was looking for. I didn't think making the whole reciipe before confirming it's success made sense, so I quartered it but followed it to the "T." I won't use this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Lance's Balsamic Pickled Eggs
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 46
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