A Muse in My Kitchen
Pickled Eggs
This is a great recipe for this time of year as many of you will have an overload of hard boiled eggs around the house.
Truth is – this is a great recipe anytime!
I can not keep enough of these around the house. I’ll make a half a dozen and the next day, they’re gone! I’ll pack them in Hubby’s lunch and someone’s taken them out of his lunch before he even gets to them.
It’s so easy to replenish the eggs over the course of a week.
You start with a pickled beet recipe that’s beautiful unto its self.
Start with a freshl bunch of beets and either them roast them or boil them until soft.
Once cooled, slice the beets and sweet onion…
Add brine and let sit for a day, stirring once in a while.
Once the beets are well brined, add hard boiled eggs to the beet.
Turn every few hours to get a even color making sure the beets are covering the eggs.
Cool over night…
You will end up with these beautiful purple tinged eggs that are delicious by themselves or on a salad.
As the eggs are consumed, just add more eggs to the brine!
Trust me, you will be doing this!
- 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.
