Saturday, April 6, 2013

Pickled Eggs and Pickled Sausage

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 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.