Garlic Pickled Eggs


  • 12 eggs
  • 1 onion, sliced into rings
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1/4 cup white sugar
  • 10 cloves garlic, peeled


  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Place the eggs in a 1 quart jar with the onion rings.
  3. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
  4. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Try these alterations from the comments:

  • Use red wine vinegar
  • 1 T of dill weed
  • Chopped fresh Jalapenos
  • Peppercorns
  • pinch of kosher salt


Best Pickled Eggs


  • 12-14 xl eggs
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 t pickling salt
  • 1 T pickling spice
  • 1 clove garlic, crushed
  • 1 bay leaf
  • Optional - onion chunks


Hard boil the eggs ...cover in cold water + one inch, put on heat until boiling, remove from heat, cover for 10-12 minutes. Cool, peel.
Boil vinegar, water and salt. Remove from heat, add pickling spice, garlic and bay leaf. Cool.
Place eggs in sterile containers. I like 46 oz pickle jars work great and hold at least 14 eggs. Add pickling liquid. Toss in chunks of onion if you want. Top off with white vinegar. They're pretty good in a day but much better after a week.

Roasted Cauliflower


  • 3 quarts chicken or vegetable stock
  • 8 sprigs sage
  • 8 sprigs thyme
  • 8 sprigs oregano
  • 6 cloves garlic, skin on
  • 1 head cauliflower, 1½ pounds
  • 3-4 T butter, melted
  • 2 T extra virgin olive oil
  • Sumac salt
    • 1 teaspoon sea salt flakes
    • 1 teaspoon sumac - substitute lemor or lime zest
    • ½ teaspoon dried chilli flakes

Preheat oven to 200°C (400°F). To make the sumac salt, combine the salt, sumac and chilli flakes and set aside.

Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8–10 minutes or until tender. Remove the cauliflower from the saucepan and strain the stock. Reserve the herbs and garlic and transfer to a baking tray lined with non-stick baking paper. Top with the cauliflower, spoon over the combined butter and oil and bake for 30–35 minutes or until golden. Serve the cauliflower with the sumac salt.

Source: http://splendidtable.org/recipes/whole-herb-roasted-cauliflower