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Old 05-06-2008, 07:13 AM
 
7,350 posts, read 10,788,544 times
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Roc gave me this idea for a thread, and mentioned pickled eggs....hard boiled eggs in beet juice, which she said are quite good, originating from the PA Dutch. I've never tried them, but her word is good enough for me. I've seen these displayed at the State Fair in huge jars, with Blue Ribbons on many.

Other foods I've seen in Delaware, and haven't tried are:
ham hocks, hog jowls, chitlins', green duck eggs & ham, and pickled pigs feet. Don't know if any of you have experienced these foods. And of course, we beat opossum and musrat into the ground in another thread, not too long ago.

As a child, I remember my mother making duck blood soup, a delicacy she brought from her Wilmington, DE polish neighborhood. I never tried it as a kid, and sure wouldn't now!

Last edited by rdlr; 05-06-2008 at 07:27 AM..
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Old 05-06-2008, 09:13 AM
 
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Yuck! Umm.. I'll pass on these delicacies.
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Old 05-08-2008, 09:37 AM
 
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Thought I'd stick a pickled red beet egg recipe in here:

A dozen hard boiled eggs....peeled.
Put the eggs and beets into a deep bowl or jar.
1 can red beets....small whole, sliced, or quartered
onion if you wish...I don't use 'em in my red beet eggs
1/4 cup sugar
1/2 cup vinegar
Dash of salt

Drain the liquid from the canned beets into a saucepan and heat. Add sugar and vinegar until dissolved.

Pour the pickled liquid over the eggs and beets. Refrigerate for at least a day. The longer they sit the better they get.

Actually, all the measurements are flexible. You can add more sugar if you wish or use more beets. Some people put whole allspice in the brine.

They really do taste better than they sound.....when you get good ones. Some in the grocery stores are rubbery and icky.
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Old 05-08-2008, 10:25 AM
 
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Thanks, Roc.........I've printed it and will give it a try, for a family gathering we're having pretty soon!
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Old 05-08-2008, 10:46 AM
 
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Delly, you might want to experiment first....just to get the sugar/vinegar proportions to your taste.

Like I mentioned on the other thread, they make very pretty deviled eggs. Ya just wanna not let them sit toooo long in the brine. The yolks should be nice and yellow.
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Old 05-08-2008, 11:25 AM
 
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O.K. Thanks

Now I can't stop thinking about them. Maybe they'll have a big jar at the Lobby House!!! ???
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Old 05-08-2008, 11:39 AM
 
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LOL! I doubt it, but we can always ask. I'm almost certain they'd have some at Byler's.
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Old 05-08-2008, 12:10 PM
 
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Quote:
Originally Posted by rockky View Post
LOL! I doubt it, but we can always ask. I'm almost certain they'd have some at Byler's.
I've got to tell you about that, too......later
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Old 05-08-2008, 12:47 PM
 
Location: NJ
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Default I'm not from DE but...

I love pickled eggs! Used to get them when i was in PA from the Amish.
Never had any of the pork products you mention, although I do see scrapple at my local market on occasion. And duck eggs are delicious if you ever happen upon them try them! So are goose eggs, they are huge but they make a good omelete.
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Old 05-08-2008, 04:10 PM
 
Location: Manhattan
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I'm from PA and red beet eggs are an Easter tradition (maybe it's a Slavic/German thing). I should mention to the unitiated that the eggs don't taste vinegary - they're just a lovely beet shade of PURPLE. Although I suppose they would if you soaked them in ENOUGH vinegar!
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