Eds Pickle Mix Recipes
ED'S PICKLE MIX
Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 10
Steps:
- Place cucumbers in a large bowl. Cut 1 pepper in half and place in the bowl along with the 3 remaining peppers, pickling salt, 1/2 cup sugar, and 3 cups water. Toss to combine; cover and let stand overnight at room temperature.
- Drain cucumber mixture; rinse under cold water. In another large bowl, mix together remaining 1/2 cup sugar, vinegar, peppercorns, celery seeds, coriander, allspice, and mustard seeds. Add cucumbers and peppers; toss to combine. Let stand at room temperature at least 3 hours before using.
DEVILED PICKLED EGGS
These are very very good.
Provided by Kathy Van Pelt
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time P3DT25m
Yield 12
Number Of Ingredients 11
Steps:
- Measure 1 cup beet juice from reserved juice.
- Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
- Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
- Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 20.8 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 462.6 mg, Sugar 19.4 g
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