Ingredients with Measurements:
- 4 hard-boiled eggs, peeled and sliced
- 2 cups shredded carrots
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Whisk
- Jar with lid for pickling
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced hard-boiled eggs and shredded carrots.
2. In a separate bowl, whisk together the white vinegar, water, sugar, salt, black pepper, and red pepper flakes until the sugar is dissolved.
3. Pour the pickling mixture over the egg and carrot mixture, and stir to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
5. Before serving, stir in the chopped fresh parsley.
Time:
Preparation time: 10 minutes
Pickling time: 2 hours or overnight
Temperature:
Refrigerate at least 2 hours or overnight.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 13g
Protein: 7g
Sodium: 630mg
Sugar: 11g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add sliced red onion or diced celery for extra crunch.
- Use pickled beets instead of carrots for a different flavor.
- Add a tablespoon of Dijon mustard to the pickling mixture for a tangy kick.
Tips and tricks:
- Use a mandoline or food processor to shred the carrots quickly and evenly.
- For a milder flavor, reduce the amount of red pepper flakes.
- Make sure the eggs are completely cooled before slicing to prevent them from falling apart.
Storage instructions:
Store the pickled egg and carrot salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pickled egg and carrot salad in a clear glass bowl to show off the colorful layers.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of smoked paprika.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of crusty bread or a green salad.
Troubleshooting advice:
If the pickling mixture is too strong, dilute it with a little more water.
Food safety advice:
Make sure to use clean utensils and containers when handling the pickling mixture to prevent contamination.
Food history:
Pickled eggs have been a popular snack food in the United States since the 19th century.
Flavor profiles:
This salad is tangy, sweet, and slightly spicy.
Serving suggestions:
Serve as a side dish or as a light lunch with a piece of bread.
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