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Receta Beet Pickled Eggs
by Global Cookbook

Beet Pickled Eggs
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Ingredientes

  • 12 x hard boiled Large eggs peeled
  • 1 1/2 c. cider vinegar
  • 1 c. beet juice
  • 8 whl peppercorns (8 to 10)
  • 3 whl cloves
  • 3 x cloves garlic (3 to 4)
  • 1 x bay leaf
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp grnd allspice
  • 2 sprg fresh dill Makes 1 Dozen Pickled Large eggs

Direcciones

  1. Pack peeled Large eggs in a clean one qt jar.
  2. Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over Large eggs, add in dill and cover tightly. Chill for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.
  3. While pickled Large eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Large eggs as well as a terrific addition to picnics.