Pickled eggs
Votes: 1
Time: 20 minutes plus marinating time
Complexity: easily
Quantity: 12 eggs
Complexity: easily
Quantity: 12 eggs
A great way to extend the life of leftover Easter eggs is to pickle them. You can also pickle eggs at any time, as they make a delicious and interesting accompaniment to alcoholic drinks. Hard-boiled eggs are pierced and covered with a spicy marinade along with a few celery stalks, a chili pepper, and dill. After just 24 hours, they'll be ready to marinate. Pickled eggs can be stored in the refrigerator for up to 5 days.
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:
- 12 hard-boiled eggs, peeled
- 2 and 1/4 cups distilled vinegar
- 1 tbsp. coriander seeds
- 1 tbsp. yellow mustard seeds
- 1 tbsp. sugar
- Half a small onion, thinly sliced into half rings
- Half or a whole hot pepper, thinly sliced
- The tips of 9 inner celery stalks
- 6 sprigs of dill
- Special equipment: 3 glass half-liter jars with lids
We recommend
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, onion, and chili 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 2 eggs in the bottom of 3 0.5-liter glass jars and arrange celery and dill around them. Pour enough brine to cover the eggs, add 2 more eggs to each jar, and add 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.
- To serve, cut the eggs in half or quarters, drizzle with a little marinade and serve with vegetables. Eggs can be stored in brine in the refrigerator for up to 5 days..
Categories:
Similar recipes
