RCI-VG.005.0009.001

Pickled Eggs

Name: Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 unit chicken eggs; 2 unit (16 oz.) cans of beets; 4 cups of white vinegar; 3/4 cup of sugar; 2 tablespoons sriracha sauce; 1 tablespoon salt

Pickled Eggs from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

chicken eggs
12 unit
(16 oz.) cans of beets
2 unit
of white vinegar
4 cups
of sugar
3/4 cup
sriracha sauce
2 tablespoons
salt
1 tablespoon

Method

Place eggs in a large pot with enough water to cover them. Bring to a boil.

Boil uncovered for 12 minutes.

Drain water.

Place eggs in ice-cold water. Crack and peel off shells.

Put eggs in a pot with the remaining ingredients, except for the beets.

Mix in one can of beet juice, and set the beets aside. Discard any extra juice.

Simmer 2-3 minutes.

Add beets, and pour into a large container.

Refrigerate for one or two weeks before serving.

Pickled Eggs

Ingredients

Method

What Makes This Variant Distinct