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Polish Salad with Pickles Eggs
(Salatka z Piklowanymi Jajkami)



Pickled Eggs

  • 3 cups beet juice (cooking water from beets)
  • 1 cup red wine vinegar
  • 8 whole black peppercorns
  • 4 whole allspice
  • 4 whole cloves
  • 1 bay leaf
  • 6 hardboiled eggs, peeled


  • 1 bunch leaf lettuce, torn into bite-size pieces
  • 1/2 small red onion, thinly sliced and separated into rings
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Dash of pepper


  1. Pickled Eggs: Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour over eggs.
  2. Cover and refrigerate at least 24 hours.
  3. Salad: Toss lettuce and onion. Divide among 6 salad plates.
  4. Cut eggs into slices or fourths. Arrange 1 egg on top of each salad.
  5. Shake remaining ingredients in tightly covered container; drizzle over salads.


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