The eggs on the Easter festive table are hard-boiled eggs, who eat just like that, but they can be pickled by staining yellow or burgundy color. Pickled eggs are used in cooking various salads. Hard boiled and peeled eggs pierced in several places and filled with marinade, in which in addition to vinegar and water, there are many spices: coriander, mustard seeds, bay leaf, burning red pepper, onions and turmeric – and she will give pickled eggs have a stunning golden hue. Together with eggs put in the marinade and carrots, cut into thin ribbons. Marinate eggs in glass jars in the refrigerator, and try them можно уже через сутки. 
Time: 25 мин. a plus marinating time Difficulty: easy Quantity: 12 eggs In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. distilled vinegar
- 1 tbsp. l coriander seed
- 1 tbsp. l yellow mustard seed
- 1 tbsp. l Sahara
- 1 bay leaf
- Half a small onion, finely chopped
- 1 tsp turmeric
- 0.5 tsp red pepper flakes
- 1 small carrot sliced with ribbons with peelers
- 12 hard boiled eggs, peeled
- Special equipment: 3 glass half liter jars with lids
Recipes with similar ingredients: eggs, carrots, apple cider vinegar, coriander, mustard, bay leaf, red pepper flakes, turmeric
Recipe preparation:
- In a medium-sized saucepan, mix vinegar, 3/4 tbsp. water, 3 tbsp. l salts, coriander seeds, mustard seeds, sugar, bay leaf, onion, turmeric and black pepper and over medium heat, stirring slowly, bring boil until sugar and salt dissolve. Turn down the fire cover and simmer for 5 minutes.
- In the meantime, pierce each egg through about 6 times a toothpick. Put half the whole carrot on the bottom of 3 glass 0.5 liter cans Put 2 eggs in each jar, and then the remaining carrots.
- Pour enough marinade to cover the eggs, add 2 more eggs to each jar and pour more brine, to cover them without toping up to 0.5 cm. Close the cans, cool to room temperature, then refrigerate at least 24 hours. Serve. Eggs can be stored in brine in refrigerator for up to 5 days. For these pickled eggs you can make beet marinade.
