Golden Pickled Eggs With Carrots Recipes

PICKLED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

GARLIC PICKLED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Place the eggs in a 1 quart jar with the onion rings.
• In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
• Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

GOLDEN AND PURPLE BEET-PICKLED EGGS

Steps:

• In a medium pot, cover the beets with cold water and boil until tender. Remove the beets and reserve for another use. Add the vinegar, sugar, turmeric if using golden beets, peppercorns and pickling spice. Boil, stirring occasionally until the sugar dissolves.
• Remove the pot from the heat and let stand until the cooking liquid reaches room temperature. Add the eggs and onions. Cover tightly and refrigerate, turning the eggs occasionally, at least 8 hours and up to 24 hours. Remove the eggs from the liquid and serve.

GOLDEN PICKLED EGGS WITH CARROTS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

PICKLED EGGS III

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
• Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

GOLDEN PICKLED EGGS WITH CARROTS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, bay leaf, onions, turmeric and pepper flakes to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put half the carrots in the bottom of 3 glass pint jars with lids. Add 2 eggs to each jar and then the remaining carrots. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SWEET-PICKLED SHAVED GOLDEN BEETS

Steps:

• Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with beets. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.