Thursday, October 7, 2010

Cooking: Pickled Eggs and Beets

This was my first try at making pickled eggs with beets. This is my own recipe, based on a few others I have seen, as well as some conversations with friends who said I should put in "a dash of this and a swig of that". They came out perfect!

  • 18 Hard Boiled Eggs, Peeled
  • 1 cup Vinegar
  • 1/4 cup White Sugar
  • 1 cup Water
  • 1 tsp Salt
  • 1 tsp Pickling Spice
  • 1 Can (15 oz) Beets, drained (save juice!)
  • 1 Small Onion, quartered and sliced thinly

Place 18 peeled, hard-boiled eggs in a 1/2 gallon jar (I keep old pickle jars). IMPORTANT UPDATE: ONLY USE GLASS JARS! TRUST ME! Add sliced onion and the beets (but not the juice).

In a pot, place vinegar, sugar, water, salt, pickling spice, and the juice from the beets. Bring to a boil and allow to boil for a full minute, stirring at least occasionally.

Pour hot liquid over eggs until half full. Shake the jar to mix, then top off with the rest of the hot liquid and cap.

Allow the jar to cool to room temperature, then refrigerate for at least 3 days.

YUM YUM YUM! (If you're into that sort of thing...)

UPDATED 12/19/10 - Full Details HERE