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Full Online Book HomeLearning KitchenEggs - Pickled - Beet Pickled Eggs
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Eggs - Pickled -  Beet Pickled Eggs Post by :knopka Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2412

Click below to download : Eggs - Pickled - Beet Pickled Eggs (Format : PDF)

Eggs - Pickled - Beet Pickled Eggs

While pickled eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Eggs as well as a terrific addition to picnics.

12 hard boiled eggs, peeled
1 1/2 C cider vinegar
1 C beet juice
8-10 whole peppercorns
3 whole cloves
3 -4 cloves garlic
1 bay leaf
1 T sugar
1/2 tsp. salt
1/8 tsp. ground allspice
2 sprigs fresh dill


Pack peeled eggs in a clean one quart jar.

Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.

Makes 1 Dozen Pickled Eggs
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Hard boiled eggs2/3 left-over commercial dill pickle juice 1/3 cider vinegar1 tbl. dill seed, or more to taste1/2 tsp. saltseveral pepprcornsCombine all ingredients and refrigerate for at least 2 weeks.
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1 cup mayonnaise, divided 2 Tbl. mustard 2 Tbl. chopped green onions 2 Tbl. flour 1 cup milk 12 eggs, separated 1/2 tsp. salt dash pepper 1 cup shredded Swiss cheese 1 1/2 cup diced nova lox 1/4 cup chopped green onion Preheat oven to 425 degrees F.Combine first three ingredients, set aside. Combine next 1/2 cup mayonnaise with flour. Gradually add milk and beaten egg yolks. Cook, stirring constantly over low heat until thickened. Remove egg mixture from heat, cool 15 minutes. Fold mayonnaise/mustard mixture and seasonings into stiffly beaten egg whites. Fold egg yolk mixture into egg white mixture.
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