Easter eggs marinated with carrots
Votes: 1
Time: 25 minutes plus marinating time
Complexity: easily
Quantity: 12 eggs
Complexity: easily
Quantity: 12 eggs
Eggs on the Easter table are hard-boiled, eaten plain, but they can also be marinated to color them yellow or burgundy. Pickled eggs are used in various salads. Hard-boiled and peeled eggs are pierced in several places and covered with a marinade containing vinegar and water, along with a variety of spices: coriander, mustard seeds, bay leaves, hot red pepper, onion, and turmeric—the latter gives the pickled eggs a stunning golden hue. Place thinly sliced carrots in the marinade along with the eggs. Marinate the eggs in glass jars in the refrigerator and they are ready to enjoy within 24 hours.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups distilled vinegar
- 1 tbsp. coriander seeds
- 1 tbsp. yellow mustard seeds
- 1 tbsp. sugar
- 1 bay leaf
- Half a small onion, thinly sliced
- 1 teaspoon turmeric
- 0.5 tsp red pepper flakes
- 1 small carrot, cut into ribbons with a vegetable peeler
- 12 hard-boiled eggs, peeled
- Special equipment: 3 glass half-liter jars with lids
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Cooking the dish according to the recipe:
- In a medium saucepan, combine vinegar, 3/4 cup water, 3 tablespoons salt, coriander seeds, mustard seeds, sugar, bay leaf, onion, turmeric, and black pepper. Bring to a boil over medium heat, stirring constantly, until the sugar and salt dissolve. Reduce heat, cover, and simmer for 5 minutes.
- Meanwhile, pierce each egg about 6 times with a toothpick. Place half of the carrots in the bottom of three 0.5-liter glass jars. Place two eggs in each jar, then add the remaining carrots.
- Pour enough marinade to cover the eggs, add 2 more eggs to each jar, and pour more brine to cover them, leaving 0.5 cm from the top. Seal the jars, cool to room temperature, then refrigerate for at least 24 hours. Serve. Eggs can be stored in brine in the refrigerator for up to 5 days.. For these pickled eggs You can make a beetroot marinade.
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