How to Make Pickled Beets and Eggs
Pickled beets and eggs is a Penn-Dutch dish that layers onions, roasted beets and boiled eggs in a sweet and sour liquid. The reddish-purple beets create a purple pickling liquid that soaks into the eggs. When you slice into a pickled egg, the whites show off the purple hue that makes a unique addition to salads or appetizer trays. Does this Spark an idea?
Things You'll Need
- Stockpot
- Eggs
- Kitchen timer
- Bowl
- Ice
- Beets
- Vegetable scrubber
- Aluminum foil
- Chopping board
- Knife
- Onion
- Garlic cloves
- Saucepan
- Apple cider vinegar
- Honey or sugar
- Black peppercorns
- Pickling spice
- Glass jar with matching lid
Instructions
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Preparation
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1
Place eggs in a pan and top with cold water. Place on a burner and turn to high. Bring the water to a boil. Turn off heat and cover the pan. Set a kitchen timer for 25 minutes. When the timer goes off, remove eggs from pan and plunge them into ice water.
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2
Tap each egg against the counter to break the shell. Peel the egg shell from each egg, rinse them to remove small fragments of shell. Wrap the eggs in plastic wrap and place in the refrigerator until needed.
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3
Preheat oven to 350 F. Prepare the beets while the eggs sit. Cut the tops and bottoms off 1 lb. of beets. Wash the skin thoroughly using a vegetable scrubber. Wrap tightly in aluminum foil and bake for 90 minutes. Remove from oven and let the beets cool.
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4
Squeeze each beet gently so that the beet slips from the skin. Rinse to remove any remaining skin. Place the beets on the cutting board and cut in half. Cut each beet half into four sections.
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5
Slice the top and bottom off a large white onion on the cutting board. Cut the onion in half. Slice each half into thin slices and set aside. Take two cloves of garlic and crush them with the heel of your hand. Peel and discard the skin. Coarsely chop the garlic cloves.
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6
Wash a large glass jar and matching cover in hot water. Place the jar upside-down on a clean, dry towel until needed.
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7
Place 2 cups apple cider vinegar and one cup honey or granulated sugar in a saucepan. Add 1 tsp. whole black peppercorns and 1/4 tsp. pickling spice and place on a burner. Turn the burner to high and bring the mixture to a boil. Boil until the sugar or honey fully dissolves. Let the mixture sit for 2 hours.
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8
Place the eggs in the bottom of the glass bowl. Layer the beets, chopped garlic and onions over the eggs. Pour the pickling mix over the vegetables and eggs. Cover the bowl and place in the refrigerator.
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Tips & Warnings
Try a different variety of spices for unique flavors. Anise or fennel seeds add distinct licorice notes to the pickling juice.
To avoid botulism from the eggs, make sure the pickled beets and eggs remain in the refrigerator until it's time to serve them.
References
- Photo Credit John Foxx/Stockbyte/Getty Images
