Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
Rinse and drain.
Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat.
To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes.
Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.
For the pickled beans, place beans in medium
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
PICKLED RED ONION AND TOMATO SALSA:.<
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
ill the glass. Garnish with pickled vegetables, at least three pieces
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
For the pickled cucumber, using a sharp knife
o serve.
For the pickled lemon, heat the oil in
0 mins.
Meanwhile, for pickled vegetables, mix together cucumber, carrot
To make the pickled fennel, combine fennel, garlic, vinegar,
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
aste.
To make the pickled zucchini, combine zucchini, dill, vinegar
In a small bowl, combine the pickled ginger, ginger juice, fresh ginger, soy, fish sauce and lime juice.
Slice the salmon fillet in half lenghtways, then slice each half fillet thinly.
Place the sliced salmon in the ginger dressing and allow to marinate for 5-10 minutes.
Add the mint leaves and toss to combine.
Place a tablespoon of the mixture in each of the endive leaves, then sprinkle with the toasted sesame seeds and serve immediately.
ish with a bowl of pickled beetroot and rye bread.
or the ceviche, but the pickled onions can kept up to
Combine Pickled Red Onions ingredients in medium
atties and top with the Pickled Asian Slaw. Finish with the
Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.