Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pickled Pink Egg Appetizers
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- #7677
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 cup white vinegar
1 teaspoon pickling spice
1 clove garlic, peeled and bruised
1 fresh bay leaves
6 hard-boiled eggs, peeled
2 tablespoons pickled beet juice* (optional)
directions
* It's your choice whether to use pickled beet juice. It gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes. Cool slightly, then add garlic and bay leaf.
Pack eggs into a screw top jar. Add vinegar mixture, then cover and cool to room temperature.
Refrigerate for 7-10 days before serving, or longer for stronger flavor.
Serving Ideas: As an appetizer, or with cold cuts and a salad.
added by
maritab
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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