Beet-Pickled Eggs

Beet-Pickled Eggs


Delicious and attractive! Beet pickled eggs are ready after just 1 week of marinating, and keep for a full month in a refrigerator. This is not a canning recipe, therefore the eggs must be refrigerated at all times.

Beet-Pickled Eggs

Ingredients                               Makes: One quart jar of 10 to 12 pickled eggs
12 eggs
1/2 tsp sea salt (for water)
1 large beet
2 garlic cloves, cross-cut half way down so cloves stay intact
1 tsp dill sprigs and/or seeds
1 cup apple cider vinegar
1/3 cup raw sugar
1/2 tsp sea salt
1 single quart / 32 ounce jar

Prepare the eggs. Place eggs in a saucepan and fill with water until it covers the eggs by an inch or two. Add a half of a teaspoon of sea salt to the water; this is said to help prevent cracking as well make the eggs easier to peel.

Bring the water to a boil and then reduce the heat to a medium-low (3 on the electric stove), cover with a lid and cook on a low boil for 12 minutes. When eggs are done cooking, cool the eggs immediately by transferring them to a large bowl with ice-cold water with a slotted spoon. Allow eggs to cool for at least 5 minutes in the cold water before peeling.

When the eggs have cooled, it is time for peeling. Crack the large end of the egg as this is most likely where the air bubble is. Then gently roll the egg against a hard surface to finely crack the shell all over. Next peel off the shell carefully under a thin stream of cold water for a smooth peeled egg. Sprinkle peeled eggs with a little sea salt and set aside in a bowl. Avoid using eggs that have become badly damaged in the peeling process.

Prepare the beet. Scrub the beet and trim off the tops, then rinse under cold running water. Place the beet in a large saucepan and add enough cold water to cover the beet by 1 inch. Heat the water to boiling and then reduce the heat to medium-low and simmer covered until the beet is tender; 20 to 25 minutes.

Plunge the beet into cold water, and peel while it is still warm. Cut into 1/4 inch-thick slices and set aside in a bowl. Sprinkle lightly with sea salt.

Filling the jar. Place whole eggs in wide-mouth jar, layered with sliced beets, dill herb and seed and the garlic cloves. It will depend on the size of the eggs on how many eggs will fit in the jar.

In stainless steel saucepan combine vinegar and sugar and bring to boiling over high heat then remove from heat. Pour vinegar mixture over eggs and beets. Set aside to cool before refrigerating. For even colour, gently shake the jar occasionally. Cover and refrigerate for 1 week before serving. Eggs will keep for up to a month in the fridge.

Note of caution: To avoid botulism in pickled Beet-Pickled Eggseggs; always use fresh eggs without cracks or blemishes. Fully cook the eggs so that all the yolk is cooked through. Do not cut the vinegar with water. Keep the prepared eggs in a refrigerator kept at 39 degrees Fahrenheit or lower at ALL times. Eat the eggs within four weeks.

Beet pickled eggs are a delicious mouth-watering treat, so do enjoy!

Recipe shared by: J. Marshall

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