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PICKLED EGGS
Marinated hard-cooked eggs. Among other liquids, you can prepare the marinade from vinegar and pickling spice, spicy cider, pickle juice or the juice from pickled beets, which gives a bright red color to the egg white in contrast to the yellow yolk.
Whole pickled eggs are a popular snack or appetizer. Halved pickled eggs make an interesting base for deviled eggs. You can also cut pickled eggs into wedges to include in tossed green salads or on cold-cut platters or slice or chop pickled eggs to use as a garnish for cooked vegetables or potato salad.
If the container is unopened, pickled eggs will keep several months without refrigeration. Although the acidity of the pickling solution is usually sufficient to prevent the growth of bacteria, it eventually causes the eggs to disintegrate. Refrigerate opened containers and, to avoid introducing bacteria, use a clean implement to remove eggs from the solution.
Use several small containers, quarts or less, if you intend to consume pickled eggs intermittently over a period of time.
– See Cooking Methods, hard-cooked; Peeling |
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