Pickled Eggs

The QUESTION:

Peter Piper picked a peck of pickled peppers eggs;
A peck of pickled peppers eggs Peter Piper picked;
If Peter Piper picked a peck of pickled peppers eggs,
Where's the peck of pickled peppers eggs Peter Piper picked?

The ANSWER: They're right here!

Editing the rhym to that best suits you...thats what I have done here. With the recipe as well.

 

Note: There are a lots of recipes for pickled eggs in the internet, but most of it askes for Apple cider vinegar. But , just thought about giving a try with normal white vinegar and trust me, it will come out perfectly fine. So, here goes...

 

Eggs - 6 - boiled, cooled and pealed

Beetroot - 2 medium sized / 1 large - grated

Water - 2 cups

White vinegar  - 1 cup

Spices - Cloves, peppercons, cardamom, cinamon - 5 to 6 each

Salt - a pinch

 

 How to:

 

* - Into a pan, add all the above ingredients, except the egg and boil for about 20 minutes on slow flame stirring in between till the water turns dark purple, from the beetroot.

* - Drain off the beetroot and the spices and let to cool.

* - Pour the beetroot syrup into a glass jar, (i have used an empty jam bottle, cleaned and dried) add the boiled eggs and let it stay closed for minimum 24 hrs in the refrigerator.

 

 Here, in the image above, the dark purple colour is from beetroot, while the lighter tone was got by doing the same with violet cabbage, instead.

In here, I have used 2 normal sized hen eggs and 4 quail eggs.

 

Slice, arrange on leafy platter and....you are ready to serve!