Beet marinade recipe.
Classic pickled eggs turn pink for account for a small amount of juice from pickled beets and thinly chopped red onions. Serve as an appetizer or on a substrate of green salad.
Time: 30 мин.Difficulty: easy Quantity: 12 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 hard boiled, peeled eggs
- 2 and 1/4 Art. distilled vinegar 5%
- 450 gr pickled beets marinade leave
- 1 small red onion, thinly sliced
- 1 tbsp. l mustard seed
- 1 tbsp. l coriander seed
- 1 tsp Sahara
- Special equipment: 2 glass liter jars with lids
Recipes with similar ingredients: eggs, beets, mustard seeds, coriander
Recipe preparation:
- In a medium saucepan, bring to a boil vinegar, 3/4 tbsp. marinade from beets, onions, 4 tsp. salts, mustard seeds, coriander and sugar. Reduce heat, cover and let the brine boil in within 5 minutes
- Poke each egg through 6 times with a toothpick. Place 3 eggs and 1/4 beets in each glass jar. Pour enough marinade to cover the eggs. Add more 3 eggs in each jar and divide the remaining beets between them and pour brine, leaving about 2 cm above. Close the cans, give cool to room temperature and refrigerate at least 24 hours
- Serve the pickled eggs and beets, cut in half or 4 parts, on some you can put onions or pour on top marinade. (Eggs will be stored in the refrigerator for up to 5 days).
