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Fay Stout | all galleries >> Galleries >> My Recipe Box > JENNIE'S PICKLED EGGS
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JENNIE'S PICKLED EGGS

My mother-in-law made pickled eggs every Easter.

I particularly like them paired with bibb lettuce and a drizzle of vinaigrette.
Be sure to sprinkle the eggs with some coarse salt before serving.


1 c. JUICE FROM CANNED PICKLED BEETS
1 c. VINEGAR
4 c. WATER
1 large clove of GARLIC
1 BAY LEAF
2 tsp. PICKLING SPICE
1/2 tsp. SALT and PEPPER
12 HARD-COOKED EGGS
1 ONION, sliced and separated into rings

In a large jar or bowl, combine beet juice, vinegar, water, garlic (smashed), bay leaf, pickling spice, salt and pepper.
Stir and then add eggs, onion rings and beets.
Cover and refrigerate for several days.

Slice in half and serve on salad greens with a sprinkling of coarse salt.
May garnish with additional sliced beets and red onion rings.

(Do not use the beets and onions that have been marinating, to garnish the salad).


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Margot W19-Jun-2011 04:54
You have brought back a memory of my father's lunch. He would have a 'cold plate' and on it he would put just as you have here plus some more favorites. Sometimes the egg when not pickles in a beet solution it would be kept in its shell but rolled to crack it and then put in a malt vinegar mixture so when peeled it would have spider vein lines of dark.
Thanks for the memory and I certainly do enjoy this gallery as I may have said.
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