Easter egg pickle blitz

Filed under: General,Recipes — Artflux at 2:37 pm on Friday, April 29, 2011

What to do with all those Easter eggs?  Pickle them.

• 3/4 cup cider vinegar
• 3/4 cup water
• 1/2 cup plus 1 Tbsp white granulated sugar
• 6 cloves
• 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1/2 teaspoon dry oregano
• 1/4 onion, sliced
• 1 garlic clove, peeled
• 6 hard cooked eggs**, peeled

Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.


1  Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3  Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar’s cover. Refrigerate up to a month.

The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

Makes six pickled eggs.

Hurricane Earl Moving in Plymouth Harbor MA 2010

Filed under: General — Artflux at 10:34 am on Tuesday, April 26, 2011


Jetty Plymouth Harbor, 2010

Happy Easter

Filed under: General — Artflux at 10:59 am on Saturday, April 23, 2011


At long last the weather may warm up.  Spring has sprung.  Happy Easter everyone.

Ancient archives 547 broadway door

Filed under: Ancient Journal Archives — Artflux at 3:53 pm on Thursday, April 21, 2011


547 Broadway Door, 1983

Fasting for body cleansing

Filed under: General,Recipes — Artflux at 1:55 pm on Friday, April 15, 2011

An occasional fast is good for the body and soul. Short grain brown rice is a creamy alternative to processed rice where nutrients are washed out.  I like preparing the rice in a pressure cooker which results in a creamier texture.

1/2 teaspoon of salt

4 cups of short grain brown rice

8 cups of water

Bring cooker up to pressure.  This varies depending on your location. Lower flame to keep pressure constant then cook for 40 min.