Cooking

Pickled eggs that the whole family will be delighted with

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Eggs are beautiful in different forms: boiled, fried, in desserts. But they can also be pickled. Have you ever tried this option? If not, it's time to open the fridge. Below you will find three recipes. The method of preparation is the same, only the ingredients vary per liter jar.

Pickled eggs in beets

  • 1 beet, peeled and chopped into large pieces, boiled
  • 1 glass of beet juice (you can use the water in which the vegetable was boiled)
  • 1 cup apple cider vinegar
  • ¼ onion, chopped
  • ⅓ cup of sugar
  • 3 cardamom pods
  • 1 star anise
  • 6 hard-boiled eggs, peeled

Curry marinated eggs

  • 1 cup apple cider vinegar
  • ¾ cup of water
  • ¼ onion, chopped
  • ¾ cup of sugar
  • 3 cardamom pods
  • 1 teaspoon mustard seed
  • 1 tablespoon yellow curry
  • 6 hard-boiled eggs, peeled

Marinated eggs with tarragon

  • Cup apple cider vinegar
  • ¾ cup of water
  • ¼ onion, chopped
  • 2 sprigs of fresh tarragon
  • 1 teaspoon mustard seed
  • ½ cup sugar plus 1 tablespoon
  • 1 teaspoon Provencal herbs
  • 6 hard-boiled eggs, peeled

Recipe

Peel the eggs from the shell. Spread them across the bottom of the jar.

In a medium saucepan, mix vinegar, water (or beetroot juice), onions, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar dissolves and the onion is transparent. On average, it takes five minutes. Remove from heat and allow to cool for a few minutes.

Fill the jars with the vinegar mixture. The liquid must completely cover them. If you make beetroot recipe, put beetroot boiled and diced into a jar. This will give the eggs the desired color, and in addition you will receive pickled beets. Spin the jar. It will take several days for pickling. The longer the eggs are in the marinade, the more it will penetrate them. You can store marinated eggs in the refrigerator for a month.

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