When I lived with my first wife, we went through something like a dozen eggs a year. Not that we disliked them; it just didn’t come up all that often. I was vegetarian for a lot of that time, vegan for some of it. I’ve never really craved eggs, and she wasn’t into them, either.
Now I’m surrounded by people who really like eggs, so we have them around a lot. They’re cheap protein for the diabetic, and they’re easy and versatile when we don’t feel like cooking.
A while back, on rec.food.cooking, there was a pickled-eggs thread. One poster posted a picture of the eggs she pickles with beets — totally pink! — and it made me want to make some of my own. Turns out they’re fun and tasty, though I thought the slightly rubbery texture took some getting used to.
Pickled eggs and beets
Into a clean half-gallon jar put the following, in this order:
1 dozen eggs, hard-boiled and peeled
1 red onion, quartered and sliced thinly
Boiled syrup of 1/2 cup sugar, 2 cups vinegar, about a tablespoon of salt, and maybe a half teaspoon each of mustard seed, black peppercorns, and whole coriander
2 large beets, boiled, peeled, quartered, and sliced (you can use canned beets if you want, but drain them)
enough additional vinegar (maybe 1/2 cup?) to cover it all
Cover and refrigerate at least two days, but up to a few weeks. They get pinker as time goes by.
[Note: There are sites out there that tell you the eggs will keep unrefrigerated, but I'm too paranoid about food safety to trust that unless I find a reputable canning guide that says I can do it.]
When I was young I remember my Grams made red pickled eggs but I wasn’t into anything pickled back then. Your pickled eggs look wonderful.I saw your blog from the foodie blog roll and I like your recipes here.if you wont mind, I’d love to guide Foodista readers to this post. Just add the pickled eggs widget at the end of this post and it’s good to go. Thanks!
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Hi, and thanks! I’m not sure about Foodista yet; I’m only just hearing about it recently. How long has it been around? Do the people who contributed the recipes to the cookbook get paid for their contributions? The FAQ says “Our database is developed from user submissions and through an automated crawl of the Web.” Does this mean if you wanted to just take my recipe* and post it to Foodista, you’d be allowed to?
(*I may be a bad example, since all my stuff is under a Creative Commons Attribution license, and you could easily have taken it without asking with my blessing, but I’m asking about how Foodista works, out of geeky curiosity.)
Holy moley! This is a revelation. I guess you learn something new everyday. I had no idea you could pickle eggs. I would love to have pink eggs!
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They’re so fun! And they bounce. (They’re much more rubbery than regular hard-boiled eggs. :-)