Pickled Eggs: Easy Pickled Eggs Recipes to Increase the Flavors of Meals – Serve with Salads and Sandwiches! by April Blomgren

Author:April Blomgren [Blomgren, April]
Language: eng
Format: azw3, epub
Published: 2017-10-01T16:00:00+00:00

To give the eggs a deep red color, make sure to pickle them at least 2 hours.

Total Time: 30 minutes

Servings: 12

Ingredients:

Eggs: 12

Juice of red beet (take from cans of beet): 1 cups

Cider vinegar: 1 ½ cup

Brown sugar: 1 teaspoon

Tiny red whole beets: 5 to 7 (you can use slices of beet)

Directions:

1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in hot water for almost 12 minutes.

2. Remove eggs from hot water, let them cool and peel.

3. Add all ingredients except eggs in a saucepan and let them boil. Decrease heat to simmer for almost 5 minutes.

4. Pack all 12 hard-boiled eggs loosely in a pre-sanitized quart jar or similar container.

5. Pour simmering pickling solution over eggs in the Mason jar. Let them cool for some time and put in the fridge for later use. You have to wait for almost 2 – 4 weeks to get well-seasoned eggs.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.