Golden Pickled Eggs
1 tablespoon pickling or kosher salt
1 1/2 cups cider vinegar
1/2 cup water
1 tablespoon granulated sugar
1 1-inch cinnamon stick
1 teaspoon crushed white peppercorns
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon whole celery seeds
2 shallots, thinly sliced
About 12 hard-cooked eggs, peeled
1 1/2 cups cider vinegar
1/2 cup water
1 tablespoon granulated sugar
1 1-inch cinnamon stick
1 teaspoon crushed white peppercorns
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon whole celery seeds
2 shallots, thinly sliced
About 12 hard-cooked eggs, peeled
In a nonreactive saucepan, combine all the
ingredients except the eggs. Bring mixture to a boil, reduce the heat and cover
the pan; simmer for 15 minutes. Let the liquid cool. Put eggs in a sterilized quart jar. Pour the
spiced vinegar over the eggs. Cap the jar and refrigerate it for at least a
week before serving. Refrigerated eggs will keep for several weeks.
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