I can’t remember where I first saw eggs pickled with beets, but I do recall being struck by the beautiful contrast of the complimentary yellow and purple. I had made pickled beets before (not knowing what else to do with them) which lead me to discover that I like just about anything pickled. I know pickled eggs to be a fun bar food (probably a good option for the drinking crowd who might not otherwise get much nutrients) but I had not made them before. Turns out pickled eggs and beets together are a lovely combination.
In preparation to make eggs pickled with beets I researched from my various cookbooks, including my usual How To Cook Everything and Put Em’ Up, as well as various websites. Most websites showed recipes for eggs pickled with canned beets, but that wasn’t going to fly with me. Emeril actually has one of the few online recipes that starts with raw beets.
Combining all the most helpful recipes I came up with the following:
Start boiling a pound or so of beets for about a half hour, or until tender enough that the skins slip off. While the beets are cooking, boil about six or so eggs to hard (approximately ten minutes). Peel the eggs and place them in a glass jar. Once the beets are tender, cooled, and peeled, cut them to size (I like them sliced so they fit easily in to sandwiches) and add them to the jar with the eggs. Bring to boil a mixture of 2 cups apple cider vinegar (I think white would be fine too), 1 cup water, half cup sugar, a teaspoon salt and tablespoon dill weed. I also thinly sliced a large sweet onion and let that soften in with the boiling liquid. Pour this mixture over the jar of boiled eggs and beets. Let the whole thing cool for about an hour, then refrigerate it for twenty four hours.
Once 24 hours have passed, you can eat your beets and eggs. In my own experiment, the egg whites were not completely transformed to purple, but I wonder if another day or so in with the beets would do it. I found that I not only appreciate the beauty of these eggs, but find them really tasty too. They are pictured below with arugula, but would be a nice sliced addition to most salads.
EDITOR’S NOTE: Alexis’ refrigerator pickle makes me inspired to remind our readers of our upcoming events tomorrow and Thursday. Wednesday, 14th from 3-6pm author Kate Payne will be demonstrating fermenting vegetables- green tomatoes specifically. Kate will have books there for sale and also to be signed! On Thursday at 7pm, Spoon & Whisk in Clifton Park will be hosting us again for an evening with Kate! Kate will be doing a refrigerator pickle and the green tomato fermenting demo again. We will also be hosting a mini food swap (we ask interested participants to bring one item to swap). More details here! -Christina