Pickled eggs are a delicious, ready-to-eat snack made from hard-boiled eggs in vinegar and brine. Follow the short recipe video below to create this tasty and quick supper!
– 6hardboiled eggspeeled – 1can of beets in liquid – 3/4cupcider vinegar – 1 1/4cupswater – 1Cupwhite sugar – 6clovesgarlicwhole – 1/8teaspoonblack peppercorn – Pinchof salt – 6hardboiled eggspeeled – 3/4cupcider vinegar – 1 1/4cupswater – 1Cupwhite sugar – 6clovesgarlicwhole – Peel from 1 lemon – 5sprigs rosemary – 1/8teaspoonblack peppercorn
Ingredients
Ingredients
Drain the beetroots, keeping one cup of the liquid.In a glass jar with a capacity of two quarts, position a portion of the beetroots, garlic cloves, peppercorns, salt, and six eggs.
Put sugar, water, vinegar, and the beetroot juice you saved in a small pot. Bring it to a boil. Pour the hot liquid over the beetroots and eggs and let it sit for one to two minutes. Then let it cool completely.
Before serving, place the dish in the refrigerator for at least twenty-four to forty-eight hours with a cover on it.
Add the sugar, water, and vinegar to a small saucepan, and then bring the mixture to a boil. For one to two minutes, simmer.
The eggs and the remaining ingredients should be placed in a glass jar that has a capacity of two quarts with the liquid.
The hot liquid should be poured over the eggs as soon as they have reached a state of total cooling.
It is recommended that the dish be covered and stored in the refrigerator for a minimum of twenty-four to forty-eight hours prior to being served.
Add the sugar, water, and vinegar to a small saucepan, and then bring the mixture to a boil. For one to two minutes, simmer.
The eggs and the remaining ingredients should be placed in a glass jar that has a capacity of two quarts with the liquid.
The hot liquid should be poured over the eggs as soon as they have reached a state of total cooling.
It is recommended that the dish be covered and stored in the refrigerator for a minimum of twenty-four to forty-eight hours prior to being served.
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