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Post by :Missie
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :2314
Click below to download : Eggs - Spiced Pickled Eggs (Format : PDF)
Eggs - Spiced Pickled Eggs
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!For bright red eggs: put at least one small beet in the marinade.
NEXT BOOKS
Spiced Pickled Eggs 12 hard boiled eggs 1T. pickling spice 1t. salt red pepper flakes 2c. vinegar 1 medium onion, sliced and separated into rings 1/4c. sugar (or less) Peel eggs and put loosely in a jar. Set aside. Combine remaining ingredienta in a sauce pan. Bring to a boil. Reduce to low and simmer 5 minutes. Strain. Pour that mixture over eggs. Seal with an air tight lid and refrigerate at least 2 days. Will keep for 3 weeks.
Eggs - Spiced Pickled
PREVIOUS BOOKS
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
Eggs - Rose Pickled Eggs
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