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Pickled Eggs

Pickled Eggs

These have become a new staple in our home.  I have always liked pickled beets and I have always put boiled eggs in my leftover pickle brine, coming out with lovely purple eggs with all the pickled flavor.

Recently, I have learned to make pickled eggs differently.  They taste different but super good. Even the daughter that does not care for boiled eggs likes these.

You start by hard boiling your eggs.  You will need to cook a few extras just in case you have some that do not peel perfectly. (You do not want to use any eggs that have the yolks showing or that are split.)  Once your eggs are hard boiled (and this varies with altitudes) drain the hot water off of them, gently roll them around in the pan while running cold tap water over them…you want to gently crack the shells….Cover with cold tap water and allow to cool. Then further crack and peel.

This recipe is a guideline.   For a quart you want to use the following…

12 very hard boiled eggs

5-6 cloves of peeled garlic

The eggs and garlic go into the quart jar

Then in a sauce pan combine the following:

2 cups of vinegar and 2 tablespoons of salt (sea or non-iodized)

To that add about 5 TBSP of honey(you can use more or less)

Added in about an 1/8 tsp of the following spices and then adjusted them to taste–Mace, nutmeg, and ginger.

15 whole cloves and a good shake of paprika to give it all a good reddish color.  Oh yes, and a sprinkling of black pepper.

Hot Peppers are optional.

Bring all of this to a boil and pour over your boiled eggs packed into a quart canning jar.  (Wide mouth is necessary)  Put on the lid and when cool transfer to the refrigerator.  Allow to sit for two weeks. (If you can wait that long!)

 
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Posted by on December 26, 2012 in Eggs, Holiday Foods, Snacks

 

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Holiday Cranberry Sauce

 

The GAPS/SCD diets can make the holidays difficult, particularly when we gather with extended family members.  Cranberry sauce is one of those things that for some must go with the turkey.  Cranberry Sauce is also loaded with sugar.

The following is a GAPS/SCD friendly version of cranberry sauce.

I package of fresh cranberries rinsed and put in a sauce pan with 1 cup of water.

I add a cup of raisins at this point.

Bring it to a boil, letting the berries pop. Turn off the heat, stir in a package of plain gelatine.

Add about 1/2 to 3/4 cups of honey, (really to taste, you might want as much as a cup)

Let it cool, stir in chopped walnuts and celery.

Place in a dish to chill.

Serve with the turkey.

Happy Thanksgiving!!

 
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Posted by on November 21, 2012 in Holiday Foods

 

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