This recipe makes a pickled egg that your guests are sure to enjoy.
It makes a great egg dish to be served as a single dish course when serving a multi-course dinner.
Topped with an olive, it makes a great presentation for a light, yet tangy dish to satisfy ones palate.
Instructions
- Place the eggs gently in a pot, cover with water, add salt and bring to a rolling boil.
- Cook for 7 minutes.
- Peel eggs and place in a 1 gallon glass jar.
- Cover eggs in pickled beet juice, place lid on jar and store for one week in the refrigerator.
- Serve in an egg dish, with an olive on top held in place with a toothpick.
