|Quick and Easy Cookery|
|by Madhur Jaffrey|
If you have always believed that long slow preparation is essential to Indian food, this book will make you think again.
1 - 10 of 334 for 12 hour pickled eggs
Bring vinegar, water ... Pour over hard-cooked eggs in canning jars. ... water from canned beets or from cooking beets as the water portion of this recipe.
This is an ... of peeled, hard-boiled eggs, as warm ... if desired. Let sit in a cool place for a few hours or overnight. Refrigerate if keeping longer.
Boil eggs, cool and ... simmer until brown sugar has dissolved. Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.
Daniel says, "I ... a batch of pickled eggs for the kiddies ... passed down to me from an elderly woman who lived in Hannibal, Wisconsin (Taylor County).
Slice onions and ... peeled hard boiled eggs, sliced onions, ... doesn't fill the jar, top off with white vinegar until it is about 1/4 inch from the top). .
Put peeled eggs in 1 gallon ... using. Note: For a stronger flavor, poke holes in eggs with a toothpick. These are great alone or especially on a salad!
In a medium ... remaining ingredients. Boil eggs for 12 minutes; shell eggs ... color the eggs pink, add a few tablespoons of beet juice from canned beets.
In saucepan blend ... Cool pour over eggs. Cover and ... as a salad these will keep 3 weeks in fridge after that time they will lose flavor and texture.
Hard boil 18 eggs and boil 3 ... simmer for 5 minutes. While still hot, carefully pour brine until full. Put lid on tight sake to mix for 3 days and enjoy!
Boil all ingredients ... boil). Pour over 12 hard boiled eggs and red beets. ... Refrigerate. Lightly shake jar every few minutes to evenly coat all the eggs.
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