Pickled eggs
For an appetizer, there are three types of pickled eggs that will grace any holiday table
Ingredients
| EGGS IN SOY MARINADE: |
| hard-boiled eggs 6 pcs |
| soy sauce 400 ml |
| white wine vinegar 40 ml |
| sugar 40 g |
| garlic 2 cloves |
| fresh chili pepper to taste |
| sesame seeds 2 tsp. |
| EGGS IN BEET MARINADE: |
| eggs (hard-boiled) 6 pcs. |
| beet juice 150 ml |
| apple cider vinegar 200 ml |
| water 100 ml |
| onions 100 g |
| sugar 60 g |
| bay leaf 3 pcs |
| black pepper 8 peas |
| allspice 3 peas |
| mustard seeds 1 tsp. |
| salt to taste |
| EGGS IN CURRY MARINADE: |
| eggs (hard-boiled) 6 pcs. |
| white wine vinegar 200 ml |
| water 200 ml |
| onions 120 g |
| sugar 60 g |
| curry 1 tsp. |
| turmeric 1 tsp. |
| dried garlic 1 tsp. |
| bay leaf 3 pcs |
| fresh chili pepper to taste |
| salt to taste |
Instructions
Step 1
Prepare the soy marinade. Combine the chopped garlic and chili pepper with the soy sauce, wine vinegar, sugar and sesame seeds. Stir to combine.
Step 2
Prepare the beet marinade. Combine the chopped onion, beet puree, apple cider vinegar, water, bay leaf, black and allspice, mustard seeds, sugar and salt. Stir to combine. Bring to a boil and allow to cool.
Step 3
Prepare the curry marinade. Slice the onion and chili pepper into rings. Combine with the wine vinegar and water. Add bay leaf, sugar, salt, turmeric, curry and dried garlic. Stir thoroughly, bring to a boil and let cool.
Step 4
Put the eggs in jars, pour in the marinades, cover with lids and place in the refrigerator for 2-5 days. Then serve to the table. Bon appetit.
