What’s that you say? You don’t like pickled eggs? Are you just being judgmental, saying that you think they are disgusting, even though you have never tried them? Are you remembering that one time you were in a bar, drinking copious amounts of alcohol, when you decided it would be fun to try a pickled egg out of a large gallon jar, that may or may not have been taking up residence in the bar since sometime in the Carter administration? Would you get all pissy with me if I told you to get over it? Could you find it in your heart to try something daring, by making this recipe, which you are most likely still sticking your nose up at? Will you reach out and contact me when you finally try these gorgeous pinkish-purple little beauties? Is it possible that you will use words and phrases such as wise, all-knowing, brilliant, dazzling, or Queen of the Egg in your comments about this recipe? Will you get all unbalanced towards me, for saying that I’ll be right here waiting; waiting to tell you, “I told you so?”
Ingredients:
- 2 (15-oz.) Cans Small Round Beets
- 2 Cups Apple Cider Vinegar
- 1 Cup Water
- 1 Cup Light Brown Sugar, Packed
- 1 Tablespoon Kosher Salt
- 1/2 Teaspoon Peppercorns
- 1 Cinnamon Stick
- 12 Hard-Boiled Eggs, Peeled
Directions:
- Pour the liquid from the canned beets into a medium non-reactive metal saucepan. Place the beets aside for later.
- Add the vinegar, water, brown sugar, salt, peppercorns, and cinnamon stick to the saucepan, bring to a boil over high heat, and continue to cook for 5 minutes. Remove from heat, and allow to cool for at least one hour.
- Use a spoon to remove and discard the peppercorns and cinnamon stick.
- Place the beets and eggs in a large glass container that has an airtight lid, and cover with the cooled beet juice mixture.
- Refrigerate for at least 5 days before eating.
Suggestions:
- If you do not have a large glass bowl with an airtight lid, layer the eggs and beets in 2 to 3 large Mason jars and then cover with the cooled beet juice mixture. You do not want your entire fridge reeking of hard-boiled eggs.
- Cut in half to serve, and sprinkle with a bit of salt and pepper.
- Cut up the beets and use them as a salad topping.
Improvements:
- Use the pickled eggs to make deviled eggs.
- Add a few slices of fresh ginger to the pickling liquid when boiling.
Ingredients:
- 2 (15-oz.) Cans Small Round Beets
- 2 Cups Apple Cider Vinegar
- 1 Cup Water
- 1 Cup Light Brown Sugar, Packed
- 1 Tablespoon Kosher Salt
- 1/2 Teaspoon Peppercorns
- 1 Cinnamon Stick
- 12 Hard-Boiled Eggs, Peeled
Directions:
- Pour the liquid from the canned beets into a medium non-reactive metal saucepan. Place the beets aside for later.
- Add the vinegar, water, brown sugar, salt, peppercorns, and cinnamon stick to the saucepan, bring to a boil over high heat, and continue to cook for 5 minutes. Remove from heat, and allow to cool for at least one hour.
- Use a spoon to remove and discard the peppercorns and cinnamon stick.
- Place the beets and eggs in a large glass container that has an airtight lid, and cover with the cooled beet juice mixture.
- Refrigerate for at least 5 days before eating.
