Dear Sun Spots: A couple of years ago, I wrote to you about a recipe for pickled eggs. I have recently moved and lost the recipe. I would appreciate it very much if you would submit another recipe in your column. Thank you for your help. – No Name, No Town.

Answer: I hope you find your missing recipe from one of the pickled egg recipes previously submitted to Sun Spots:

To No Name, Lewiston, looking for pickled egg recipes. I make mine with beets, have been doing this for 30 years and it is a favorite of family and friends. – Patricia Zinke, Auburn.

Pickled Eggs. Ingredients: 15 cooked and peeled very small beets; 4 hard-boiled eggs, peeled; 1 medium onion, sliced very thin; 1 cup water; 1 cup cider vinegar; ½ cup sugar; 1½ teaspoons pickling salt (coarse); 3 to 5 whole cloves. Method: Alternate layers of beets, onion slices and eggs in heat-proof jars. Heat water, vinegar, sugar and salt to a low boil. Simmer for five minutes. Add whole cloves. Pour mixture over jar ingredients and cover tightly. Let sit and cool, then refrigerate. Wait at least two days to eat.

Patricia also says if the eggs get eaten before the beets, she often adds new, cooled hard-boiled eggs and refrigerates them until they are pickled.

You may be interested in trying the following recipe: Place clean, peeled hard-boiled eggs in a clean glass jar or jars (any size). Cover eggs with white vinegar. The eggs are ready to eat in three or four days. They will keep indefinitely and will become more “vinegary” the longer they sit.

If the eggs will be kept for a long period of time, dilute the vinegar ­- 3 cups vinegar to 1 cup of water and refrigerate after covering with the mixture.

I wish to submit the following recipe: Place peeled, hard-boiled eggs in a clean glass jar or jars (any size). Cover eggs with white vinegar. The eggs are ready to eat in three or four days. They will keep indefinitely and will become more “vinegary” the longer they sit. If the eggs will be kept for a long period of time, dilute the vinegar – 3 cups vinegar to 1 cup of water and refrigerate eggs after covering them with the mixture. – Vivian Kennedy, Farmington.

You may be interested in the following recipe for pickled eggs from “The Complete Book of Home Preserving” by Ann Seranne. Ingredients: 24 fresh eggs, 6 cups cider vinegar, 2 tablespoons peppercorns, 1 tablespoon whole allspice, ½ tablespoon mace, ½ tablespoon coriander seeds, ½ tablespoon cardamom seeds, ½ tablespoon cloves, 10 small hot red peppers, 2 tablespoons sugar. Method: Cook the eggs in boiling water for 12 minutes. Plunge them into cold water, remove the shells and pack the eggs into sterilized jars. In a kettle, combine the vinegar, spices and sugar, and bring to a boil. Simmer for five minutes. Cool, pour over the eggs and seal.

For No Name, Lewiston, looking for a pickled egg recipe. I’ve used this one for many years.

Pickled Eggs. Ingredients: 12 hard-cooked eggs, 1 quart vinegar, 1 teaspoon dry mustard, 1 teaspoon salt, 1 teaspoon pepper.

Method: Remove shells from hard-cooked eggs. Boil vinegar and add seasonings. Pour into glass jar. Drop in eggs and cover, and let set for at least 10 days. If desired, several cloves may be stuck in eggs before they are put in vinegar. Enjoy! – Frances Bixby, Hebron.

Reader L.A. of Dixfield has also kindly provided the following egg recipe for you as well.

Ingredients: 1½ cups white vinegar; ½ cup water; ¼ cup leftover juice from canned beets or ¼ cup water; 1 small onion, peeled and sliced thinly; ¼ teaspoon each dried rosemary leaves and salt; 3 whole peppercorns; few grains of cayenne pepper; and 8 hard-boiled eggs, peeled. Method: Place all ingredients except eggs in a saucepan and heat over moderately low heat for 10 minutes without boiling. Remove pan from heat. Place eggs in a 1-quart jar. Strain vinegar mixture over eggs. Cover jar and refrigerate from 5 days to several weeks. Maximum tartness is reached after 7 days.

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