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How to Make Egg Pickles? Homemade Delicious 2 Recipe

How to Make Egg Pickles? Homemade Delicious 2 Recipe

Egg marinade is both a delicious and nutritious, healthy food. In this article, we will explain how to make eggs.

1. Recipe for Making Egg Pickles

  1. 5-6 eggs
  2. Half a glass of vinegar
  3. 1 glass of beet juice (ready-to-use beet water)
  4. 3-4 cloves of garlic
  5. 1 small size onion
  6. 1 teaspoon salt.

How to Make Egg Pickles? 1. Preparation of the Recipe

Put the eggs in a coarse, sprinkle with plenty of salt, then pour the water and boil. Boil the eggs for 5-6 minutes until hardened. Then peel the eggs and place them in the jar. Add 1 cup of beet juice, half a cup of vinegar, a teaspoon of salt salt, 1 piece of small chopped finely chopped onions and 3-4 cloves of garlic in a small pot to boil for 10 min. Take the cooker off the cooker and let it cool down. After it has cooled down, it is added to cover the eggs in the jar and the lid closes tightly. You can eat the tomato in the refrigerator after 2-3 days

Ingredients for Making Eggplant

  1. Egg
  2. Pot
  3. Vinegar
  4. Water
  5. Ice cube
  6. Large glass jar
  7. Candy
  8. Red beet
  9. Salt
  10. Red pepper
  11. Black pepper
  12. sieve
  13. Refrigerator
  14. Glass

Place 6 to 8 medium eggs in the medium pot. Pour water into the pot to cover over 2.5 – 5 cm eggs. Sprinkle some white vinegar into it. Boil the eggs on low heat in the middle of the hob, high heat can crack the eggs . Close the stove, place the lid in the pot. Soak the egg in hot water for 15 minutes. Remove the cracked egg during boiling. Because they will not be good pickles, they can be evaluated in another way. Wash and rinse the large glass jar and lid with warm soapy water. Preheat the oven. Place the jar and lid in the oven tray with the mouth open. Place in the oven for 35 minutes, place on the counter and allow to cool. Fill a bowl of cold water with ice cubes. Put the boiled eggs in the bowl full of ice. 5 min. Remove an egg from a bowl of ice. Tap the counter or tap, carefully peel the shells. Peel other eggs in this way. Put the coarse eggs filled with ice again. Place peeled eggs in the jar you have sterilized. Pour 6 cups of water into a pot. Add half a glass of apple cider vinegar, 4 tablespoons of powdered sugar. To increase the intensity of the color, you can use some beet juice in water. Add the spice of your choice. If you make your first egg pickled 1 tablespoon salt, 3 tablespoons of paprika and pepper. Boil the mixture at high temperature. Add 1 small small chopped red beet. Cut down the stove and let it boil for 10 minutes. Filter the spices and beets, pass through the strainer. Pour the mixture into the glass jar on top of the eggs. Look at the full filling as much as you can. Close the cover tightly. Leave the jar in the refrigerator for 3 days before serving. You can keep the eggs in the refrigerator for 1-2 weeks.

Note: Do not store egg pickles at room temperature or cause botulism poisoning. Take the pickled eggs at room temperature for more than 1 hour.

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