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Full Online Book HomeLearning KitchenEggs - Rose Pickled Eggs
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Eggs - Rose Pickled Eggs Post by :Jerret_L_Turner Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3427

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Eggs - Rose Pickled Eggs

12 hard-cooked eggs, shelled 1 cup rose wine 1 cup white wine vinegar 1 tables. pickling spice 1 bay leaf 12 whole peppercorns 2 cloves garlic, crushed (optional) 1 tables. salt 1/2 cup water 1/2 cup canned beet juice or 3 drops red food coloring

Place eggs in a large crock or jar. Combine remaining ingred and heat just until it simmers. Pour pickling mix over eggs and cool. Be sure eggsare covered (add water and vinegar if necessary)

Cover and refrig at least 2 days. Eggs may be sliced and served in salads,as garnish for meats or as an appetizer or snack.

Eggs will keep several weeks under refrigeration.
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12 hard boiled eggs 2 c. vinegar 1 med. onion, sliced and separated in rings 1/4 c. sugar (or less) 1 T. pickling spice* 1 tsp. salt *Red pepper flakes Peel eggs and put loosely in jar. Set aside. Combine ingredients in a sauce pan. Bring to a boil. Reduce heat to low and simmer 5 minutes. Pourhot mixture over eggs. Seal with air tight lid. Put in refrigerator at least 2 (better 4) days before serving. Will keep up to 3 weeks. The longer,the better!
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