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Beet Pickled Eggs

Beet Pickled Eggs

I always thought pickled eggs looked creepy and gross.  I had no intention of eating them, much less making them until recently.  On a whim I tried my first pickled egg and it was love at first bite!  They combine several of my favorite things – pickles, eggs and healthy food – in a convenient, all natural and brightly colored package!  They’re super tasty and when pickled with beets, the color is so darn pretty…  They make an instant snack (or lunch on the go) that’s healthy and satisfying.  If you give them a chance you’ll be surprised by how much you like them!

Beet Pickled Eggs

Ingredients:

  • 6 eggs
  • 1 medium red beet, raw
  • 1 cup water
  • 1 cup apple cider vinegar (white also works)
  • 2-4 Tablespoons sugar (2T gives a sharp vinegar bite, 4T is much more mellow)
  • 1 teaspoon salt

Directions:

  • Hard boil your eggs (see boiling notes below).
  • In the meantime, peel and slice your beet into half inch cubes.  Place in the bottom of a one quart mason jar.
  • Once eggs are done, peel and place in the jar on top of the beets.
  • In a small saucepan bring the water and vinegar to a boil.  Once it boils turn it down to a simmer.  Add the sugar and salt and stir until dissolved.
  • Pour the hot vinegar mixture over your eggs making sure they’re completely immersed and leaving about an inch of space from the top of the jar.  Discard any leftover liquid.
  • Screw on the lid, let it cool for about an hour, then store in the refrigerator for up to 2 months.
  • Many people recommend waiting a week before eating your eggs in order to develop the pickled flavor and color.  I think they start tasting great after just 2 days.  Taste and decide for yourself!

Notes:

  • How I hard boil eggs –Place eggs in a saucepan in a single layer.  Pour cold water over the eggs, filling the pan about 1 inch higher than the eggs.  Cover and bring to a boil.  Once it boils, take the eggs off the heat and let them sit (still covered) for 15 minutes.  (Note: If your eggs are small reduce the time to 12 minutes, if they’re extra big use 18 minutes).  After 15 minutes remove eggs from hot water and place them immediately into a bowl of ice water.  Let them cool for a couple minutes (add more ice if necessary) and peel as usual.
  • Super fresh note – Very fresh eggs are a pain in the you know what to peel.  When I hard boil eggs I use the oldest ones I have.  If your eggs are less than a week old, there’s a trick that can help.  While your eggs are cooling, return the pan of hot water to a boil.  Once your eggs have chilled, place them back in the water for 10 seconds each and then peel immediately (do this one at a time).  10 seconds is just enough heat to expand the shells a bit while keeping the inside cool and slightly contracted.  It’s not a perfect fix but it helps.
  • How to use – I love pickled eggs simply sliced in half with a sprinkle of salt and pepper.  They’re also a great addition to a green salad, an egg salad and they make the best looking deviled eggs I’ve ever seen.
  • Beets – the pickled beets at the bottom of your jar are also delicious.  Try munching on them straight or adding them to salad.  We make a great salad with diced beets, apples, feta cheese, pecans and vinaigrette.

 

 

 

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