Pickled Eggs - Beet juice, vinegar-brined
Pickled Eggs with Beet Juice and Vinegar Brine is a classic snack enjoyed for their tangy and slightly sweet taste. The eggs are first hard-boiled, peeled, and then submerged in a flavorful brine made from beet juice, vinegar, sugar, and a blend of pickling spices such as cloves, cinnamon, and bay leaves. This combination not only imparts a vibrant pink hue to the eggs but also infuses them with deep, aromatic flavors. The longer the eggs marinate in the brine, the more intense their taste becomes. These pickled eggs are perfect as a protein-rich snack, a unique addition to salads, or an eye-catching garnish for a variety of dishes. Description by ChatGPT.
Pickled in a jar with beets, these eggs are a fantastic addition to your picnic basket, a unique side dish, or a mouthwatering snack. Let's get pickling!
Ingredients:
- 12 large eggs
- 2 cups water
- 1 cup cider vinegar (or white vinegar)
- 1/2 cup sugar
- 1/2 cup beet juice (from a 15-ounce can of beets)
- 1 can (15 ounce) sliced red beets (or small whole/julienne beets)
- Optional: Onion slices, hot pepper slices, cloves, cinnamon, or allspice for added flavor
Equipment:
- Medium saucepan
- Glass jar with a lid (enough to hold a dozen eggs and liquid)
- Stovetop
- Spoon or spatula
Prep Time: 20 minutes
Cook Time: 10 minutes (to hard boil eggs) + heat pickling juice without boiling
Total Time: At least 2 days 30 minutes (including 48 hours pickling time)
Servings: 12 pickled eggs
Instructions:
1. Begin by hard boiling the eggs. Place the eggs in a pot with cold water, ensuring they are fully submerged. Bring the water to a rolling boil, then cover the pot, remove it from heat, and let it sit for 10 minutes to achieve perfectly hard-boiled eggs every time.
2. Once the eggs are done, transfer them into cold water to stop the cooking process, then peel and set them aside.
3. Now, prepare the pickling juice. In a medium saucepan over medium heat, combine the water, vinegar, sugar, and beet juice. Heat the mixture while stirring, just until the sugar has fully dissolved. Do not bring it to a boil. Once the sugar is dissolved, remove the saucepan from the heat and allow the pickling juice to cool.
4. In a clean glass jar with a lid, place the hard-boiled eggs and beet slices. Feel free to add optional ingredients like onion, hot pepper, or spices if you like.
5. Pour the COOLED pickling juice over the eggs and beets in the jar. Stir gently, ensuring the eggs are starting to turn pink.
6. The hardest part is waiting. Store the jar in the refrigerator and forget about them for at least 48 hours. The longer they pickle, the more intense the color and flavor will become in the egg.
7. During the pickling process, occasionally stir the mixture, making sure all eggs are covered and exposed to the juice for even pickling.
8. Serve the pickled eggs as desired - by themselves, in a sandwich, or as part of a salad. Enjoy your beautiful and tasty treat!
Cooking Tips:
- For the best flavor, ensure the pickling juice has completely cooled before pouring it over the eggs.
- The pickled eggs can be stored in the refrigerator for several weeks, but consume within reasonable freshness dates.
- If you want to spice things up, consider adding a teaspoon of mustard seeds to the pickling juice.
This exquisite recipe has been crafted with love by Tess from Tess Cooks 4u. For more deliciousness, explore Tess's kitchen at https://www.youtube.com/@TessCooks4u
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