Surprising eggs touch souls

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Farm eggs are about to be boiled until hard. Surplus eggs can be preserved for later use by pickling them.

Jason Maloney/For Agri-View

Eggshell fragments are easily removed after boiled eggs cool a bit.

Jason Maloney/For Agri-View

Warm hard-boiled eggs fill a glass jar.

Jason Maloney/For Agri-View

Bay leaves are added to white vinegar, cloves, sugar, salt and water to make brine.

Jason Maloney/For Agri-View

Brine is stirred until all sugar and salt are dissolved. Allow the brine to come to a boil.

Jason Maloney/For Agri-View

Steam rises as hot brine is poured into a glass jar filled with hard-boiled eggs.

Jason Maloney/For Agri-View

Enough brine is added to a jar to completely cover the hard-boiled eggs.

Jason Maloney/For Agri-View

A jar of hard-boiled eggs in brine rests on a shelf in the back of a refrigerator. Wait at least three days before sampling pickled eggs. Refrigerated pickled eggs in brine will last for months. Pickled eggs liven picnic lunches and summer salads.

Jason Maloney/For Agri-View

Jason Maloney and Red

Jason Maloney For Agri-View

CASSVILLE, Wis. – Back about the turn of the century a woman was tending bar near Cassville. She was in a saloon on a street designed to look like it was in a little town in the 1800s. Nearby were barns, sheds and antique farm machinery.

Jason Maloney is an “elderly” farm boy from Marinette County, Wisconsin. He’s a retired educator, a retired soldier and a lifelong Wisconsin resident. He lives on the shore of Lake Superior with his wife, Cindy Dillenschneider, and Red, a sturdy loyal Australian Shepherd.