Pickled Pink Egg Appetizers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: White vinegar,
1 tsp: Pickling spice,
1: Garlic clove, peel and
Bruise,
1: Fresh bay leaves,
6: Hard-boiled eggs, peeled
Juice from pickled beets --,
* optional,
Directions:
* Use about 2 tablespoons of the juice from pickled beets if desired;
gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
mixture; cover and cool to room temperature. Refrigerate 7-10 days
before serving, longer for stronger flavor.
Recipe By : Jo Merrill
Source from luhu.jp
gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
mixture; cover and cool to room temperature. Refrigerate 7-10 days
before serving, longer for stronger flavor.
Recipe By : Jo Merrill
Source from luhu.jp
Tags
Appetizers