Pickled Eggs Easy Pickled Eggs Recipes to Increase the Flavors of Meals – Serve with Salads and Sandwiches [Kindle ed.] 1442518338

Citation preview

Pickled Eggs Easy Pickled Eggs Recipes to Increase the Flavors of Meals – Serve with Salads and Sandwiches!

BY

April Blomgren

Copyright 2017 April Blomgren - Kindle Edition –

License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

Thanks for Purchasing My Book! Here’s your reward! Thank you so much for purchasing my book! As a reward for your purchase, you can now receive free books sent to you every week. All you have to do is just subscribe to the list by entering your email address in the box below and I will send you a notification every time I have a free promotion running. The books will absolutely be free with no work at all from you! Who doesn’t want free books? No one! There are free and discounted books every day, and an email is sent to you 1-2 days beforehand to remind you so you don’t miss out. It’s that easy! Enter your email now to get started!

Author Page: https://www.amazon.com/author/april-blomgren ***

Table of Contents Introduction Chapter 1 – Delicious Pickled Egg Recipes Chipotle Pickled Eggs Red Beet Pickled Eggs Quebec Pickled Eggs Pickled Eggs in Yellow Color Balsamic Pickled Eggs Pickled Eggs with Yellow Pepper Peppercorn Pickled Eggs Sweet Pickled Eggs Pickled Eggs with Garlic Sriracha Eggs Special Ottawa Eggs Sweet and Sour Pickled Eggs Red Pickled Eggs Spicy Pickled Eggs Cindered Eggs Dilled Eggs Pineapple Pickled Eggs Mustard Eggs Beer Pickled Eggs Pickling Spice Chapter 2 – Pickled Eggs Curry, Salad and Sandwich

Pickled Egg Curry Pickled Egg Sandwich Egg Salad Pickled Egg, Beet and Spinach Salad Deviled Eggs Conclusion Author's Afterthoughts About the Author

Introduction

Pickled eggs are hard boiled eggs cured in brine or vinegar. It is a way to preserve your food for a few months. Pickled eggs are famous all around the world. For pickling procedure, hard boiled eggs are required. The shells of eggs are removed and submerged in the solution of spices, salt, vinegar and various other seasonings. In numerous cases, the eggs are punctured with the use of a toothpick for the penetration of pickling solution in the eggs. It can be dangerous because it may introduce clostridium into the final product. Eggs pickled with this method often have high levels of botulinum contaminant to cause illness in the human body.

In Pennsylvania Dutch traditions, the eggs are pickled with cloves, cinnamon stick, salt, sugar, vinegar, onion and whole beets. The eggs may take pink or purple color from beets and have a unique taste. Pickled eggs with red-beet are common at pot-lucks and picnics. In British pickled eggs recipes, the sugar, salt, vinegar, and eggs are used to pickle eggs. The eggs are hard boiled and peeled to pickle with other ingredients. Pickled eggs without yolks contain minimum calories. The yolk contains maximum calories in the eggs. A pickled egg without yolk often contains 27 calories. Pickled eggs without yolk are good for weight loss. You can burn the egg calories in less than 3 minutes of jogging. These are an excellent source of protein and amino acids to repair and build your muscles and body tissues. Eggs are high in fat, but the fat is limited to the yolk. If you want to reduce weight, you can avoid yolk. The eggs without yolk are also free from carbohydrates. In this book, you will find the recipes to pickle eggs and make salads or curries with these eggs.

Chapter 1 – Delicious Pickled Egg Recipes If you want to enjoy delicious pickled eggs at home, you can get the advantage of the recipes given here.

Chipotle Pickled Eggs

The best part of this is that it only takes 30 minutes! Total Time: 30 minutes Servings: 12 Ingredients: Distilled white vinegar: 2 cups Water: 2 cups Crushed garlic: 2 cloves Quartered onion: 1 Salt: 1 tablespoon White sugar: 2 tablespoons Chipotle chilies (canned): 2 Adobo sauce (take from chipotle peppers cans)

Hard-cooked and peeled eggs: 12 Directions: 1. Take one large pot and combine chipotle chilies, sugar, salt, onion, garlic, water, adobo sauce and vinegar in this pot. Boil this blend and cook for almost 15 minutes to translucent onion. 2. Put the hard-boiled eggs in clean jars. Strain the simmering brine in the jars to cover eggs. 3. Cover the pot with a lid and put in the fridge for almost 3 days before eating. You can store pickled eggs in the fridge for almost 6 weeks.

Red Beet Pickled Eggs

This egg recipe will add color to your dish. Total Time: 20 minutes Servings: 6 Ingredients: Red beets: 15 ounces Salt: ½ teaspoon Whole cloves: 4 Brown sugar: ¼ cup White vinegar: ½ cup Cinnamon stick: 1 small Hard-cooked eggs: 6 Cold water: ½ cup Directions:

1. Pour beet juice in one medium pot. Mix in cinnamon stick, cloves, salt, water, vinegar and brown sugar. Put this pot over medium flame for 8 minutes. Stir occasionally. 2. Put the beets in the liquid blend and cook for extra two minutes. 3. Put hard boiled eggs (shells removed) in one clean container with an airtight lid. Pour the beets and liquid over eggs in the container. 4. Store the container in the fridge for almost 5 days afore serving.

Quebec Pickled Eggs

A recipe that is worth the wait. Total Time: 1 day 40 minutes Servings: 12 Ingredients: Eggs: 12 Bay leaf: 1 White vinegar (distilled): 2 cups Whole cloves: 12 Water: ½ cup Ginger root: 2 slices Salt: 2 teaspoons Black peppercorns: 1 teaspoon Directions:

1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. 3. Closely wrap bay leaf, black peppercorns, ginger root and cloves in one cheese cloth. Put in a medium pan with white vinegar, salt, and water. Let it boil and continue boiling for almost 10 minutes. Discard enfolded spices. 4. Put eggs in a sterile container(s) and cover with hot vinegar blend. Seal the container(s) and chill in the fridge for almost 2 days before eating.

Pickled Eggs in Yellow Color

Brings color to your dish making it even more appetizing. Total Time: 4 days 30 minutes Servings: 12 Ingredients: Salt: 2 teaspoons Eggs: 12 Dill weed (dry): 1 teaspoon Thinly sliced onion: 1 medium Garlic powder: ¼ teaspoon Water: ¾ cup Mustard seed: ½ teaspoon White sugar: 1 cup White vinegar: 1 ¼ cups Directions:

1. Put eggs in one large pot and fill with sufficient water to cover all eggs. Let it boil and cover the pot and turn off stove. 2. Leave the eggs in hot water for almost 10 minutes. Cool eggs under running water, remove shells and put hard-cooked eggs in one jar. 3. Take one saucepan and combine vinegar, sugar, water and onion. Mix in mustard seed, garlic powder, dill and salt. Bring this mixture to boil and simmer for 5 – 7 minutes over low flame. 4. Pour this blend over boiled eggs in a jar. Cover the jar and put in the fridge for almost 4 days. The eggs will turn yellow.

Balsamic Pickled Eggs

A healthy choice for you and your family. Total Time: 4 day 20 minutes Servings: 6 Ingredients: Eggs: 6 Water: ½ cup White sugar: 1 tablespoon Sliced onion: ½ Crushed garlic: 5 cloves Balsamic vinegar: ½ cup Directions: 1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. 3. Put garlic, sugar, water, balsamic and onion in one saucepan over high flame. Let it boil and remove from stove. Let it cool to your room temperature. 4. Put the eggs in a glass jar and top with vinegar solution. Cover the jar and put in the fridge for 4 – 5 days before eating.

Pickled Eggs with Yellow Pepper

This is one of my mother’s favorite recipe to make and served for dinner. Total Time: 2 days 10 minutes Servings: 8 Ingredients: Yellow hot peppers with brine: 12 ounces White sugar: 1 tablespoon Water: 1 ½ cups Salt: 2 teaspoons Ground turmeric: 1 teaspoon White vinegar: 1 cup Hard boiled and peeled eggs: 8 Pickling spice: 2 tablespoons Directions:

1. Stir turmeric, salt, sugar, pickling spice, vinegar, water, brine and pepper in a ½ gallon container or Mason jar. 2. Add boiled and peeled eggs to pepper blend and seat jar. Put this jar in the fridge for almost 2 days.

Peppercorn Pickled Eggs

Me and my family loves to have this with rice. Total Time: 3 days 35 minutes Servings: 12 Ingredients: Eggs: 12 Pickling spice: 2 tablespoons Sliced onion: 1 White vinegar: 1 cup Black peppercorns: 5 Water: ½ cup Coarse salt: 2 tablespoons Directions: 1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in

hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. Put eggs in a wide mouth 1-quart jar. 3. Combine black peppercorns, onions (reserve some slices), pickling spice, salt, water, and vinegar in one saucepan. Let it rolling boil and pour eggs over in the glass jar. 4. Put a few slices of onion on the top and seal these jars. Cool it to room temperature and put in the fridge for almost 3 days before eating.

Sweet Pickled Eggs

A sweet and savory recipe! Total Time: 30 minutes Servings: 12 Ingredients: White sugar: ½ cup Eggs: 12 Salt: 1 teaspoon Onion (sliced into thin rings): 1 large Pickling spice (wrap in the cheesecloth: 1 tablespoon) White vinegar: 2 cups Water: 2 cups Directions: 1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in

hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. 3. Combine salt, sugar, water and vinegar in a saucepan to prepare brine. Mix over medium heat to dissolve sugar. 4. Layer onion rings and whole eggs in 2 quarts sterilized jar almost 1-inch to the top. 5. Add pickling spices to the brine solution. Swirl bag for 30 seconds. Discard bag and pour brine in the jar with eggs. Seal the jar with one clean lid and put the jar in fridge for 1 – 2 weeks before eating. Serve chilled.

Pickled Eggs with Garlic

This might seem like a long time to pickle the eggs but I can assure you that it is worth the wait. Total Time: 7 days 25 minutes Servings: 12 Ingredients: Eggs: 12 Water: 1 cup White sugar: ¼ cup Sliced onion in rings: 1 Peeled garlic: 10 cloves White vinegar (distilled): 1 cup Directions: 1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in

hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. Put eggs in a 1quart mason jar along with onion rings. 3. Combine the garlic, sugar, water and vinegar in a saucepan and let it boil. Turn off heat and let this mixture cool for almost 15 minutes. 4. Pour vinegar blend over eggs and cover the jar. Put in the fridge for 1 week before eating.

Sriracha Eggs

Everyone loves Sriracha sauce! So give this recipe a go. Total Time: 2 days 20 minutes Servings: 12 Ingredients: White vinegar: 1 ½ cups Sriracha hot sauce: 1/3 cup Sea salt: 1 teaspoon Water: 1 cup Peeled hard-boiled eggs: 12 Sliced onion: 1 small Directions:

1. Combine sea salt, Sriracha sauce, onion, water and vinegar in a pan. Let this mixture simmer. Remove pan from stove and let it slightly cool. 2. Put eggs in one 1-quart jar and pour Sriracha sauce blend over eggs. Seal this jar and put in the fridge for 2 days. Shake jar occasionally for better taste.

Special Ottawa Eggs

Depending on the size of your jar, make sure to fill the white vinegar till it is all full so the eggs are consistently pickled through. Total Time: 30 minutes Servings: 12 Ingredients: White whole peppercorns: 1 tablespoon Eggs: 12 While allspice: 1 tablespoon White vinegar (distilled): 4 cups Ginger root (fresh): 2 slices Garlic: 4 cloves Directions:

1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. 3. Combine allspice, peppercorns, garlic and vinegar in one saucepan. Add ginger slices and simmer for almost 10 minutes. 4. Put eggs in a clean preserving jar and pour vinegar blend over eggs. You can strain this blend as per your needs. 5. Seal jars and dip in one preserving saucepan with a rack to hold glass jars. The jar should be placed almost 1-inch above water. Cover the jar and boil for nearly 10 minutes. Now, remove jars from pan and cool. Check seals because the lid should not move while pressing. You can store it for almost 1 month afore opening.

Sweet and Sour Pickled Eggs

This recipe only takes 30 minutes to make! Total Time: 30 minutes Servings: 12 Ingredients: Organic apple cider: 1 ½ cups Cider vinegar: ½ cup Red cinnamon candy: 12 ounces Pickling spice mix: 1 tablespoon Salt: 2 tablespoons Garlic salt: 1 teaspoon Hard-boiled Eggs and shelled: 12 Directions:

1. Add all ingredients except eggs in a saucepan and let them boil. Decrease heat to simmer for almost 5 minutes. 2. Pack all 12 hard-boiled eggs loosely in a pre-sanitized quart jar or similar container. 3. Pour simmering pickling solution over eggs in the Mason jar. Let them cool for some time and put in the fridge for later use. You have to wait for almost 2 – 4 weeks to get well-seasoned eggs.

Red Pickled Eggs

To give the eggs a deep red color, make sure to pickle them at least 2 hours. Total Time: 30 minutes Servings: 12 Ingredients: Eggs: 12 Juice of red beet (take from cans of beet): 1 cups Cider vinegar: 1 ½ cup Brown sugar: 1 teaspoon Tiny red whole beets: 5 to 7 (you can use slices of beet) Directions: 1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel.

3. Add all ingredients except eggs in a saucepan and let them boil. Decrease heat to simmer for almost 5 minutes. 4. Pack all 12 hard-boiled eggs loosely in a pre-sanitized quart jar or similar container. 5. Pour simmering pickling solution over eggs in the Mason jar. Let them cool for some time and put in the fridge for later use. You have to wait for almost 2 – 4 weeks to get well-seasoned eggs.

Spicy Pickled Eggs

Sugar, spice and everything nice is what best describes this recipe! Total Time: 30 minutes Servings: 12 Ingredients: Cider vinegar: 1 ½ cups Water: ½ cup Hard-boiled and shelled eggs: 12 Dark brown sugar: 1 tablespoon Granulated sugar: 2 teaspoons Pickling spice mix: 1 teaspoon Hickory smoke or liquid smoke salt: ½ teaspoon Salt: 2 teaspoons

Directions: 1. Add all ingredients except eggs in a saucepan and let them boil. Decrease heat to simmer for almost 5 minutes. 2. Pack all 12 hard-boiled eggs loosely in a pre-sanitized quart jar or similar container. 3. Pour simmering pickling solution over eggs in the Mason jar. Let them cool for some time and put in the fridge for later use. You have to wait for almost 2 – 4 weeks to get well-seasoned eggs.

Cindered Eggs

Depending on the size of your jar, make sure to fill the white vinegar till it is all full so the eggs are consistently pickled through. Total Time: 30 minutes Servings: 12 Ingredients: Pasteurized apple juice: 1 ½ cups White vinegar: ½ cup Onion slices: 6 thin slices Salt: 12 teaspoons Garlic clove: 1 peeled Pickling spice: 1 teaspoon Eggs: 12

Directions: 1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan and leave the eggs in hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. 3. Add all ingredients except eggs in a saucepan and let them boil. Decrease heat to simmer for almost 5 minutes. 4. Pack all 12 hard-boiled eggs loosely in a pre-sanitized quart jar or similar container. 5. Pour simmering pickling solution over eggs in the Mason jar. Let them cool for some time and put in the fridge for later use. You have to wait for almost 2 – 4 weeks to get well-seasoned eggs.

Dilled Eggs

A healthy choice if you’re on a healthy diet. Total Time: 30 minutes Servings: 12 Ingredients: White vinegar: 1 ½ cups Water: 1 cup Dill weed: ½ teaspoon White pepper: ½ teaspoon Salt: 3 teaspoons Mustard seed: ½ teaspoon Minced onion or onion juice: ½ teaspoon Minced garlic: ½ teaspoon or peeled garlic: 1 clove

Hard-boiled and shelled eggs: 12 Directions:

1. Add all ingredients except eggs in a saucepan and let them boil. Decrease heat to simmer for almost 5 minutes. 2. Pack all 12 hard-boiled eggs loosely in a pre-sanitized quart jar or similar container. 3. Pour simmering pickling solution over eggs in the Mason jar. Let them cool for some time and put in the fridge for later use. You have to wait for almost 2 – 4 weeks to get well-seasoned eggs.

Pineapple Pickled Eggs

Just the right amount of sweet and sourness. Total Time: 30 minutes Servings: 12 Ingredients: Eggs: 12 Pineapple juice (unsweetened): 12 ounces White vinegar: 1 ½ cups Sliced and peeled onions: 2 medium Sugar: ½ cup Salt: 1 teaspoon Pickling spice (whole): 1 teaspoon Directions:

1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in hot water for almost 12 minutes. 2. Remove eggs from hot water, let them cool and peel. 3. Add all ingredients except eggs in a saucepan and let them boil. Decrease heat to simmer for almost 5 minutes. 4. Pack all 12 hard-boiled eggs loosely in a pre-sanitized quart jar or similar container. 5. Pour simmering pickling solution over eggs in the Mason jar. Let them cool for some time and put in the fridge for later use. You have to wait for almost 2 – 4 weeks to get well-seasoned eggs. Note: If you want to add sweet pineapple juice, you can skip sugar.

Mustard Eggs

This recipe is for mustard lovers. Total Time: 3 days 25 minutes Servings: 6 Ingredients: Ground Turmeric: ½ teaspoon Hard-cooked eggs: 6 Salt: 1 teaspoon Mustard powder: ½ teaspoon Apple cider vinegar: 2 cups Cornstarch: 1 ½ teaspoons White sugar: 1 teaspoon Directions:

1. Put hard-boiled eggs in one-quart jar. Take a pan and stir the mustard, salt, turmeric, sugar and cornstarch together in this pan. 2. Pour sufficient cider vinegar in the salt mixture to make a thick paste. Gradually stir the remaining cider vinegar. Let this mixture boil and stir constantly. 3. Pour this blend over eggs in the jar and cover the jar with a lid. Put this jar in the fridge for 2 to 3 days before serving for the best flavor.

Beer Pickled Eggs

Depending on the size of your jar, make sure to fill the white vinegar till it is all full so the eggs are consistently pickled through. Total Time: 3 days 30 minutes Servings: 24 Ingredients: Hard-boiled eggs: 24 small Pickling spice: 1 tablespoon Parsley flakes: 1 tablespoon Bottle beer: 12 ounces fluid Vinegar: 2 cups Directions: 1. Put eggs in medium saucepan and cover eggs with cold water. Let this water boil and instantly remove from stove. Cover the pan to leave eggs in hot water for almost 12 minutes.

2. Remove eggs from hot water, let them cool under running water and peel. Pierce every egg with a fork or a knife to increase the immersion of liquid. 3. Transfer eggs to one glass jar or a sealable container. Take a bowl and put parsley flakes, pickling spice, vinegar, and beer in this bowl. 4. Pour this mixture over eggs in the jar to cover all eggs. You can add extra pickling liquid in the eggs as per your need. Cover the jar and put in the fridge for almost 3 days before serving. You can seal and store egg jar in the fridge for almost 2 weeks.

Pickling Spice

I love to serve this dish during the autumn months. Total Time: 10 minutes Servings: 6 Ingredients: Ground ginger: 1 teaspoon Mustard Seeds (whole): 2 tablespoons Crumbled bay leaves: 2 Allspice whole berries: 1 tablespoon Cinnamon sticks (break into half): 2 Coriander whole seeds: 2 teaspoons Whole cloves: 6 Red pepper flakes: 1 teaspoon

Directions: 1. Put mustard seeds, red pepper flakes, coriander seeds and allspice berries into a glass jar with a tight lid. Shake well to combine. 2. Now mix ground ginger and shake the jar again. Sprinkle crushed bay leaves over spice blend and put half of cinnamon stick in the jar. Seal the jar again and shake well to combine. 3. Store this mixture in a jar with an air-tight lid for almost 1 month. It will not lose its flavor.

Chapter 2 – Pickled Eggs Curry, Salad and Sandwich You can make delicious egg curry, sandwich and salads with the help of pickled eggs. Here are a few recipes for egg lovers.

Pickled Egg Curry

A great dish to boost your energy! Total Time: 30 minutes Servings: 4 Ingredients: Eggs boiled and peeled: 6 Fenugreek seeds: ½ teaspoon Fennel seeds: ½ teaspoon Onion seeds: ½ teaspoon Red chili powder: 1 tablespoon Turmeric powder: 1 teaspoons Bay leaves: 2 to 3 Dry red chilies: 2 to 3 Green chilies slit: 3 to 4 Chopped onions: 2 medium

Chopped and pureed tomato: 1 big Garlic paste: 1 tablespoons Ginger paste: 1 tablespoon Mango pickle or your favorite pickle: 1 tablespoons Yogurt: 1/4 cup Salt: to taste Mustard oil: 3 tablespoons Directions: 1. Heat oil (1 tablespoon) in a skillet and add salt to taste and turmeric powder (1/4 teaspoon) and fry eggs to the golden brown. 2. Heat oil in a pan and add fennel seeds, onion seeds, and fenugreek seeds. Allow seeds to splutter and add onions and bay leaves. Fry these ingredients till golden. 3. Add in garlic and ginger pastes and fry for one minute. Stir in tomato puree, chili powder and turmeric, and pickle. Cook for almost five minutes. 4. Mix the yogurt and stir well to make everything smooth. Now add fried eggs and mix salt as per taste. Mix well. 5. Put green chilies on the eggs and cover this dish. Cook for 5 minutes. 6. Serve it with hot rice or bread.

Pickled Egg Sandwich

Great dish to serve when you have friends and family over! Total Time: 15 minutes Servings: 1 Ingredients: Pickled egg liquid: ½ teaspoon Pickled eggs (chopped into tiny pieces): 2 Hot pepper sauce: 1 dash Light mayonnaise: 2 tablespoons Wheat bread: 2 slices Minced celery: 1 tablespoon Butter: 1 teaspoon Minced garlic pickle: 1 Capers: 2 teaspoons Lettuce red leaf: 1

Thinly sliced tomato: 1 Minced chives: 2 teaspoons Directions: 1. Mix hot pepper sauce, pickle juice, chives, capers, pickle, celery, mayonnaise and pickled eggs in a big bowl. 2. Lightly toss bread and spread butter on two slices. Layer tomato and lettuce on one slice. Spread the egg blend on the second slice. Press both sandwiches together and cut from the middle to serve.

Egg Salad

Quick and easy to make when you are in a hurry! Total Time: 5 minutes Servings: 2 Ingredients: Pickled eggs: 2 Hard boiled eggs: 1 Mayonnaise: 3 tablespoons Minced celery: 2 tablespoons Worcestershire sauce: 1⁄4 teaspoon Horseradish: 1⁄4 teaspoon Hot sauce: few dashes Fresh pepper: as per taste Directions:

1. Take a bowl and mash egg in this bowl with a fork. Add the rest of the ingredients and put in the fridge to serve cold.

Pickled Egg, Beet and Spinach Salad

A fancy dish to serve when you have guests over for dinner. Total Time: 15 minutes Servings: 4 Ingredients: Vinaigrette Olive oil: ¼ cup White vinegar: 2 tablespoons Chopped chives: 2 tablespoons Dijon mustard: 1 teaspoon Honey: ½ teaspoon Chopped garlic: 1 teaspoon Pepper and salt: as per taste

Salad Baby spinach: 1.5 liters (6 cups) Pickled eggs (halved): 6 Pickled beets (cut wedges): 6 Directions:

1. Vinaigrette: Combine all ingredients in a bowl and season with pepper and salt as per taste. Keep it aside. 2. Salad: Divide spinach among 4 serving plates. Garnish with beets and eggs. Drizzle with vinaigrette. Adjust seasoning as per taste.

Deviled Eggs

Many of my guests are always impressed with this dish so you can give it a try! Total Time: 3 days 25 minutes Servings: 12 Ingredients: Sliced beets (drained along with reserved liquid): 16 ounces White sugar: 1 cup White vinegar (Distilled): 3/4 cup Whole cloves: 10 Salt: 1 1/2 teaspoons Powdered black pepper: 1/4 teaspoon Bay leaves: 2

Hard-boiled eggs, shelled: 12 Mayonnaise: 1/4 cup Sweet pickle relish: 1 teaspoon Yellow mustard (prepared): 1 teaspoon Directions:

1. Measure beet juice (1 cup) from reserved beet juice. 2. Combine bay leaves, pepper, salt, cloves, vinegar, sugar and beets juice (1 cup) in a pan. Let it boils and decrease heat to simmer for almost 5 minutes. Stir to dissolve sugar. 3. Put eggs and beets in one large bowl and pour the mixture of beet juice over eggs and beets. Put them in the fridge for 3 days. Drain and throw away pickling liquid. 4. Cut every egg lengthwise in half and scoop all yolks in a bowl. Stir mustard, relish and mayonnaise in the egg yolks to smooth. Spoon this filling back in every egg white. 5. Serve eggs and beet on your platter.

Conclusion With the help of pickling procedure, you can preserve pickled eggs for a longer period of time. You can follow all recipes given in this book to pickle eggs with different flavors. These recipes will enhance the flavor and nutrients of eggs. Try all these recipes and preserve eggs for several months. You can use pickled eggs in curries, salads and sandwiches. These will be a good addition to your diet.

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book! I know you could have picked from many other books but you chose this one. So a big thanks for buying this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people. Thanks! April Blomgren

About the Author

April Blomgren Hello everyone! Are you ready to grill tonight? My name is April and I love to cook and entertain friends and family almost every weekend. If you share my passion for great food, easy preparation time but mouthwatering results, you and I are going to get along just fine! I think a successful meal among loved ones is based on a few key factors: fresh ingredients and appropriate cooking method.

Some meats for

example, can truly benefit from being marinated overnight, and will be at their best prepared on the grill. Another aspect of cooking I must insist on, no matter what your cooking style is: rely on the use of herbs and spices. Please favor fresh herbs each time you can. However, I understand that it may be difficult during certain periods of the year, so simply keep a well-

stocked pantry of dried basic herbs and spices such as cinnamon, nutmeg, basil, oregano, thyme or any other favorites. Finally, once you embark that exciting culinary journey with me, you will realize that simplicity is also one of my allied. Don’t overthink when cooking. Inspire yourself of recipes, have fun doing it and taste as you go. Sure, you might once in a while burn a few pork chops or use too much salt in your sauce, you are just human. Cooking is not about succeeding every time, it is about the opportunity to learn and get better. Don’t be afraid to taste your dishes along the way, adjust the seasonings and serve accordingly.