"Bob Muncie" <[email protected]> wrote in message
>I semi-hard boiled 8 ~ 9 large eggs, peeled and added to the a large jar
>(46 Oz) of Vlasic Kosher Dill pickle juice, with around 12 Oz of Harvard
> They rested in the fridge now for 3.5 weeks with an occasional shake.
> They turned out pretty good, with a bit of Dijon mustard, and a little
> more salt.
> They are not rubbery as a few people thought they might be based on age. I
> think that's because I slightly under/hard-boiled the eggs. The
> consistency was great.
> I will try it again in the future, but I think I will try garlic dill and
> add a few red chilies next time, as well as some sliced white onions.
> Thanks for the inspiration Omelet. I would have not reused the juice, or
> tried using it in this way without your earlier posts. Normally I just
> pitch it down the drain.
> It did make a rather tasty, inexpensive snack (grade A large are $.98 a
> doz), with no effort involved other than waiting to open :-)
bob, save the pickle juice if you make bread use it in lieu of the liquid.
Works esp. well with rye bread.