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Recipes Appetizers Pickles
Recipes Appetizers Pickles
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| Servings: | 12 |
| Author Notes: | Pickled eggs, while a favorite bar snack n this country and others, also make a great way to use up leftover Easter Eggs. You can really use any color peppercorns, but using white gives the eggs a better appearance. The small amount of turmeric give the eggs a wonderful golden color. |
| Ingredients: |
12 hard boiled eggs, peeled 1 tablespoon kosher salt 1 1/2 cup cider vinegar 1/2 cup water 1 1/2 teaspoons sugar 1 teaspoon white peppercorns, crushed 1/2 teaspoons crushed allspice 1/2 teaspoons ground turmeric 1/4 teaspoons celery seeds 2 shallots, thinly sliced |
| Instructions: |
Makes 1 Dozen Pickeled Eggs Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar. Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes. Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks. |
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