Recipe for cooking polish salad with pickled eggs - salatka z piklowanymi jajkami
Recipes from Poland and Hungary :: Polish and Hungarian Vegetable Side Dishes
Pickled Eggs1 bunch leaf lettuce, torn into bite-size pieces
1/2 small red onion, thinly sliced and separated into rings
1/4 c. olive or canola (or other vegetable) oil
2 Tbsp. lemon juice
1/4 tsp. salt
Dash of pepper
Prepare Pickled Eggs. Toss lettuce and onion. Divide among 6 salad plates. Cut eggs into slices or fourths. Arrange 1 egg on top of each salad. Shake remaining ingredients in tightly covered container; drizzle over salads.
Pickled Eggs
3 c. beet juice (cooking water from beets)
1 c. red wine vinegar
8 whole black peppercorns
4 whole allspice
4 whole cloves
1 bay leaf
6 hardboiled eggs, peeled
Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour over eggs. Cover and refrigerate at least 24 hours.
