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Post by kaima on Apr 4, 2012 12:59:18 GMT -7
Are Pickled eggs also to be had in Poland? We had them as kids growing up in America and assume the idea came from Europe. Some discussion led a few people to comment that their eggs turned black. I suspect the beets either hinder this or mask it, while they do add color!
From a Slovak forum: "My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!"
INGREDIENTS: 1 (15 ounce) can beets 1 onion, thinly sliced 12 hard cooked eggs, shelled and left whole 1/4 cup white sugar 1/2 cup vinegar
DIRECTIONS: 1.Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. 2.Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. 3.Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
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Post by Jaga on Apr 4, 2012 22:31:42 GMT -7
I did not try cooking eggs without shells in onions and red beets.
we usually use onion shells for coloring full eggs with shells during cooking. I tried other natural products like red beets (you write about red beets and vinegar), but it was not that easy. Maybe vinegar helps to keep red beet color, but I am not sure whether the eggs would be tasty..
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Post by sigmund on Feb 28, 2013 10:46:54 GMT -7
Are Pickled eggs also to be had in Poland? We had them as kids growing up in America and assume the idea came from Europe. Some discussion led a few people to comment that their eggs turned black. I suspect the beets either hinder this or mask it, while they do add color! From a Slovak forum: "My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!" INGREDIENTS: 1 (15 ounce) can beets 1 onion, thinly sliced 12 hard cooked eggs, shelled and left whole 1/4 cup white sugar 1/2 cup vinegar DIRECTIONS: 1.Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. 2.Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. 3.Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste. It's a good recipe for the pickled eggs. I like your this recipe because it will be helpful for me. Thanks for sharing this recipe.
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