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Full Online Book HomeLearning KitchenEggs - Pickled - Pickled Eggs By Mai
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Eggs - Pickled -  Pickled Eggs By Mai Post by :PhilG Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1211

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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Eggs - Pickled Red Eggs And Beets Eggs - Pickled Red Eggs And Beets

Eggs - Pickled Red Eggs And Beets
12 small beets 1/2 c. brown sugar 1 c. vinegar 1 c. cold water 3 (1 inch) pieces stick cinnamon 6 whole cloves 8 to 10 eggs, hard-cooked Cook eggs, shell and save. Cook beets until tender. Drain and peel. Combine remaining ingredients except eggs. Boil 10 minutes; add beets and let them stand in the pickle liquid for 2 days or longer.

Eggs - Pickled -  Pickled Eggs By Katie Eggs - Pickled - Pickled Eggs By Katie

Eggs - Pickled -  Pickled Eggs By Katie
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.