Pickled Eggs
A Kitchen Muse: adapted from Epicurious.com
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 8
- 1 cup cider vinegar
- ½ cup water
- ½ cup sugar
- ¼ teaspoon pickling spice
- ¼ teaspoon mustard seeds
- ½ sweet onion, thinly sliced
- 1 small bay leaf
- ¾ teaspoon whole black peppercorns
- ¼ bunch fresh dill
- 6 - 8 small to medium size beets
- 6 hard boiled eggs
- Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved.
- Cover and simmer 30 minutes.
- Cool marinade, then chill, covered, 1 day to allow flavors to develop.
- Pour through a fine sieve into a bowl.
- Cook beets in a saucepan of boiling salted water until tender, 1 to 1¼ hours.
- Drain and cool.
- Slip off skins and cut into ½-inch pieces.
- Stir together beets and marinade, then marinate, covered and chilled, 1 day.
- After beets are brined, add hard boiled eggs to brine/beet mixture and cover with beets.
- Turn every few hours until eggs are a deep purple.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/03/30/pickled-eggs/
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