I have had a busy couple of days cooking food for the shelter again. I found eggs on sale and made pickled eggs for them.
First you make the brine. In a heavy pot, combine 1-1/2 C. white vinegar, 1/2 C. water, 1/2 tsp. pickling spice, 2 bay leaves, 1 cinnamon stick broken into pieces, 2 slices of fresh ginger, and a pinch of each...black peppercorns, cardamon pods, whole cloves and mustard seeds. Add 1/2 cup of sugar and bring it to a boil. Set it aside.
Hard boil 12-18 eggs. I made 100.
I let them soak in cold water after I shell them to make sure no shell remains.
Place them in a container and pour the brine over them. Place them in the refrigerator and let sit for at least 2 days before eating.
This is an old German recipe. Buy 1 package of ring bologna. I am sure you can use any kind of cooked sausage that you prefer. Slice the meat thin and place it in a bowl with 1 thinly sliced onion, 1 cup of thinly sliced dill pickles, 1 cup of sweet relish, 1 thinly sliced red pepper, 1 cup cider vinegar, 1 cup water, 2 Tablespoons of yellow mustard and 2 Tablespoons of celery seeds. Mix this all together and place in glass jars and store in the refrigerator for at least 2 days before eating.
A different but very good appetizer especially when served on crackers.