Pickled eggs - Detailed recipes with photos.

Great idea to extend the life of the eggs left after Easter – pickle them. You can also pickle eggs at any other time, because it’s a pretty tasty and interesting drink for alcohol drinks. Hard-boiled eggs are pierced through and filled with spicy marinade along with a small amount of stems celery, chili pepper and dill. In a day they will insist and be ready. Pickled eggs can be stored in холодильнике в течение 5 дней. Time: 20min plus pickling time Difficulty: easy Quantity: 12 eggs B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

12 hard boiled eggs, peeled
2 and 1/4 Art. distilled vinegar
1 tbsp. l coriander seed
1 tbsp. l yellow mustard seed
1 tbsp. l Sahara
Half a small onion, thinly sliced in half rings
Half or whole pods of hot pepper, thinly sliced
The tips of 9 inner celery stalks
6 branches of dill
Special equipment: 3 glass half liter jars with lids

Recipes with similar ingredients: eggs, apple cider vinegar, mustard, celery, coriander, dill

Recipe preparation:

In a medium-sized saucepan, mix vinegar, 3/4 tbsp. water, 3 tbsp. l salts, coriander seeds, mustard seeds, sugar, onions and chili and over medium heat, stirring slowly, bring to a boil until sugar and salt does not dissolve. Reduce heat, cover and simmer 5 minutes.
In the meantime, pierce each egg through about 6 times a toothpick. Put 3 glass jars with a volume of 0.5 l on the bottom. 2 each lay eggs and around them celery and dill. Pour enough the amount of brine to cover the eggs, add 2 more eggs per each can and pour more brine to cover them without topping to the top 0.5 cm.
Close cans, cool to room temperature, then refrigerate for at least 24 hours.
Before serving, cut the eggs in half or four, Drizzle with a little marinade and serve with vegetables. Eggs can be stored in brine in the refrigerator for up to 5 days.