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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 :3576

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 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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Eggs - Spiced Pickled Eggs Eggs - Spiced Pickled Eggs

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!

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.