Pickled eggs
Pickled eggs
Ingredients/Components
- white wine vinegar - 3 c
- bay leaves - 2 item
- whole peppercorns - 12 item
- sprigs Italian parsley - 3 item
- hard-cooked eggs, peeled - 12 item
- sprig thyme - 1 item
- coarsely chopped chives - 3 Tbsp
- small chili pepper fresh or dried - 1 item
How to make pickled eggs:
Layer the herbs and eggs in a glass jar with a tight fitting lid. Cover with the vinegar and seal. Let stand in a cool, dark place for 1 week before using. The eggs will then keep in the refrigerator for about 2 months. After the eggs are eaten, the vinegar can be used in salads or marinades. For variation, you can add a sliced lemon or a sliced onion.Recipe categories: Egg, Lunch/snacks, Appetizers.
Rating:
Related ingredients:
flour, eggs, separated, sticks margarine, sticks butter, box yellow cake mix, hard-cooked eggs, box raisins, cooked and cooled, jimmy dean mild sausage, cubed ham or canadian bacon
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