Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pickled Red Eggs

16 Hard boiled eggs, cooled and shelled.

1 c Beet juice

3 c Cider vinegar

1 ts EACH, whole cloves, allspice, and peppercorns

1/2" piece ginger root

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.

 

Continue to:

• prev: Pickled Pork Snouts (Kilawin)
• Index
• next: Pickled Shrimp

Related Recipes:

• Stuffed Fillets Of Sole with Mushroom Sauce
• Marinated Chicken Wings
• Smoked Salmon and Dill
• Morroccan Spiced Olives
• Marinated Fresh Mushrooms
• Rice and Endive Soup

Share and Enjoy

Tags

Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition