PICKLED BEETS AND EGGS FROM SCRATCH RECIPES
HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE
Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.
Provided by Ashley Adamant
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 9
Number Of Ingredients 42
Steps:
- Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
- Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
- Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
- Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
- Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
- Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
- Pickled eggs should last 3-4 months in the refrigerator.
HOMEMADE LEMON CURD RECIPE: HOW TO MAKE IT
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin
Provided by Taste of Home
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1-2/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
Nutrition Facts : Calories 110 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 45mg sodium, CarbohydrateContent 16g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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