Tuesday, May 21, 2013

Pickled Eggs with Beets

I never thought in a million years that my kids would be wanting these eggs.  They do like hard boiled eggs most of the time but beets?  Bleck!  Never.  I am guessing it was the pink.  It was different and somehow looked silly enough to be edible.  Who knew?

The truth be told, my husband who hates beets, ate them too.

These kind of things have been in my family for a long time.  I think it is a Polish thing.  My Grandparents always had pickled eggs and beets around.  Eh hem, along with pickled pigs feet.  No, I have not made those yet.  Will I?  I don't think so.

Pickled Eggs with Beets

My cousin puts pickling spices in hers.  Some people just put cloves.  Whatever your taste.  I like them plain.

3 cups water
1 1/2 cups (more or less to your taste) white vinegar
1 1/2  teaspoons salt
pickling spices if you like, me I like them plain
2 cups beats
6 hard boiled eggs

In a small pot boil the beets whole until tender.  They are much easier to skin when they are cooked.  If having pink hands bothers you, make sure you wear gloves.

In another pot boil the water and vinegar and salt.  Pour into the jar you plan to use to keep them in.  Let cool.

Dice cooked beets into pieces you can eat easily or slice them.  Whatever way you like.  Add them to the vinegar brine.  Add in peeled eggs.  After about a day they will turn pink.  As each day passes the pink will delve further into the egg.  These are fine in your refrigerator for a couple weeks.  I think they would keep longer but they kind of disappear before then around here.


Natasha @Bite and Sip said...

I love beets and eggs and have marinated eggs with beets before. Thanks for reminding , I hope my daughter will love them. Aren't they beautiful!

suzybel56 said...

Pickled eggs are great, I have made them with beets and also a version with leftover dill pickle juice.

Anonymous said...

Hi, Lori! I used your recipe of beet colored pickled eggs and my children also enjoyed these pink ones. Perhaps they are attracted by the unusual look of eggs rather than their taste. I have some beets left and wish to roast them. The most part of recipes suggest using the vegetable oil (mostly olive one), like this one roasted beets. What if I use butter instead of vegetable fats? What do you think about using animal fats for frying and roasting vegetables?