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Pickled Egg

9oz Batch Size
36 Portion per Batch
Quantity
(A)
Unit Ingredients
9 oz Hard boiled egg
8 oz Cider  vinegar
8 oz Beetroot juice
2 oz Brown sugar
2 oz Chopped onion
 1/4 oz Cloves
1 oz Garlic
1.Once the boiled eggs have been peeled and cooled, place them in a large 1/6 pan
2.Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
3.Reduce the heat to a simmer and cook 10 minutes.
4.Remove the pan from the heat and allow the liquid to cool.
5.Pour the pickling solution over the eggs and seal tightly
6.Store in the refrigerator for a minimum of two days before using.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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