Wednesday, August 20, 2014

Golden Pickled Eggs

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

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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