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Post by :PhilG
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1173
Click below to download : Eggs - Pickled - Pickled Eggs By Mai (Format : PDF)
Eggs - Pickled - Pickled Eggs By Mai
Pickled eggs, while a favorite bar snack, in this country and others, also make a great way to use up leftover Easter Eggs. You can really use any color peppercorns, but using white gives the eggs a better appearance. The small amount of turmeric give the eggs a wonderful golden color.12 hard boiled eggs, peeled
1 T kosher salt
1 1/2 C cider vinegar
1/2 C water
1 1/2 tsp. sugar
1 tsp. white peppercorns, crushed
1/2 tsp. crushed allspice
1/2 tsp. ground turmeric
1/4 tsp. celery seeds
2 shallots, thinly sliced
Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.
Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.
Makes 1 Dozen Pickled Eggs
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16 eggs 2 Tbsp. each whole allspice, whole peppercorns, ground ginger and sugar 4 c. white vinegar Cook eggs in simmering water for 15 minutes. Cool, peel and pack into hot sterilized jars. Simmer remaining ingredients for 5 minutes and pour over eggs. Cap and store in fridge. Do not store at room temperature. Use within one month.
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