|Vegetarian (Classic Cuisine)|
|by Lorenz Books|
Colourful and delicious, but healthy and wholesome too, this collection of vegetarian dishes demonstrates the versatility of vegetables.
21 - 30 of 334 for pickled eggs
Put vinegar in ... pickling seasoning, pour boiling vinegar in jar with seasoning. Let stand until cooled. Add hard boiled eggs, cover jar. Let set 1 week.
Over high heat, bring vinegar, sugar, pickling spice, salt, bay leaves, and beets to boiling. Add eggs. Let stand to pickle.
In a large ... vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt; mix well. Add eggs and onion rings. Cover and refrigerate for several days.
Place all ingredients ... before serving. Turn eggs every 6 hours ... hours I put all the ingredients in a large jar; stores easier in the refrigerator.
Peel eggs and place loosely ... Store in refrigerator up to 2 weeks. Serves 12. Hint: If an egg is stuck to the carton, moisten the cardboard to free it.
Mix together first ... and onions in large glass jar. Refrigerate overnight. Can add garlic if preferred. P. S. Shell eggs before putting into glass jar.
Peel eggs and place loosely ... Pour hot mixture over eggs. Seal with air tight lid. Put in refrigerator for 2 days before serving. Will keep up to 3 weeks.
Carefully shell eggs, place in ... with boiling liquid and seal. After cooling place in refrigerator until used. Allow to stand 24 hours before serving.
Peel hard-boiled eggs and place in ... liquid and pour over the eggs in the jar. Screw on lid and store in refrigerator until ready to eat. 2 to 3 days.
Boil all ingredients but eggs together for 5 ... mouth glass jar. Put in as many eggs as mixture will cover. Refrigerate overnight. They will keep for weeks.
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