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Post by :Jerret_L_Turner
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3427
Click below to download : Eggs - Rose Pickled Eggs (Format : PDF)
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 coloringPlace 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.
NEXT BOOKS
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!
Eggs - Spiced Pickled Eggs
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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 Red Eggs And Beets
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