Pickled eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something tangy and substantial. The finished eggs are good eaten on their own, or chopped into a vibrantly colored salad and make a terrific addition to any springtime table.
This recipe is adapted from the one posted several years ago on A Chicken in Every Granny Cart.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, will be published by Running Press in May 2012.
Red Beet Eggs
About This Recipe
|Yield:||makes 1 quart|
|Active time:||20 minutes|
|Total time:||48 hours|
|Special equipment:||mason jar, sauce pan|
|This recipe appears in:||In a Pickle: Red Beet Eggs|
- 8 hardboiled eggs, peeled
- 1 cup canned pickled red beets (with their liquid)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 cinnamon stick
- 4 cloves
Place peeled hard boiled eggs in a quart-sized mason jar (or any other heatproof container of similar size).
In a medium saucepan, combine pickled beets, apple cider vinegar, water and brown sugar. Heat until it just comes to a boil.
Place the cinnamon sticks and cloves into the jar with the eggs. Carefully pour the pickling liquid and beet slices into the jar with the eggs. Tap the jar to help loosen any air bubbles. Use a long, skinny spatula to ease out any remaining air bubbles. Place a lid on the jar. Once it has cooled to room temperature, refrigerate. Let pickles rest at least 48 hours before eating.