Pink pickled eggs from Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste (page 28) by Alex Elliott-Howery and Sabine Spindler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 22, 2019

    I'm used to pickled eggs dark from beet juice and heavy with Northern European flavors of bay leaves, cloves and juniper berries. This is a splendid contrast with ginger, all-spice and orange. The recipes notes several other brines worth trying ... I'll definitely try the rhubarb brine in the spring.

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