Pink Hue Pickles. Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because. This is one of my most favorite kinds of jangajji (Korean pickles).

Pretty in pink, these pickled eggs are as good to eat as they are to look at. The key to their pink hue is beet juice! I've been debating on putting this on here for like.a month. You can have Pink Hue Pickles using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pink Hue Pickles

1. Prepare of large jars 46 ounce each.
2. You need of white distilled vinegar.
3. Prepare of Pink Himalayan salt.
4. Prepare of Cucumbers pickling sized.
5. It’s of yellow mustard seeds.
6. You need of coriander seeds.
7. Prepare of Pink Himalayan salt.
8. Prepare of Bay leaves.
9. It’s of water.
10. You need of sugar.
11. You need of confectionery sugar.

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Pink Hue Pickles instructions

1. Boil the vinegar, 1/2 cup salt, 1-2/3 cup sugar, 1-1/2 quarts of water, and 1 cup confectionery sugar..
2. Add mustard seeds and coriander seeds to the jars along and the bay leaves. Pack sliced and whole Cucumber and add tablespoon of salt to each jar..
3. Or add to the bottom before adding Cucumber.
4. Add boiling solution to jars and seal.
5. I did 2 jars of sliced and 3 jars of whole..
6. Set in a cool dark place for 6 weeks refrigerate after opening. I hope you enjoy!.

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