Pickled Red Eggs Recipe
Yield: 16 EggsRecipe by luhu.jp
Ingredients:
16: Hard boiled eggs, cooled and shelled.
1 cup: Beet juice,
3 cup: Cider vinegar,
1 tsp: EACH, whole cloves,allspice, and peppercorns
1/2: " piece ginger root,
Directions:
Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and
spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let
cool and chill. Refrigerate a few days to allow flavors to permeate
the eggs. Small cooked beets may also be pickled along with the eggs.
Source from luhu.jp
spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let
cool and chill. Refrigerate a few days to allow flavors to permeate
the eggs. Small cooked beets may also be pickled along with the eggs.
Source from luhu.jp