PICKLED EGGS Marinated hardcooked eggs. The marinade may be made from vinegar and pickling spices - although spicy cider or pickle juice works well, too. The juice from pickled beets is one of the most popular marinades. When sliced, the lovely red color is a pretty contrast to the yolk and white.

Pickled eggs can be served as a snack or appetizer or cut in wedges and added to tossed green salads; included on cold cut platters; sliced and used as garnish for cooked vegetables and potato salads; or prepared as deviled eggs.

If the container is not opened, pickled eggs will keep several months without refrigeration. Although the acidity of the pickling solution prevents the growth of bacteria, it eventually causes the eggs to disintegrate. Refrigerate opened containers and, to avoid introducing bacteria, use a clean implement to remove eggs from the solution.

Use several small containers - quarts or less - if the pickled eggs are to be consumed interimittently or over a period of time. -see Cooking Methods:Hard-Cooked, Peeling