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beet-pickled eggs

the dashing color of the bright pink eggs, which were dyed in the beet's pigment, will create an explosion of energy in your mouth this MNDAY morning!


(serves 4 & takes 50 minutes + overnight chilling)

ingredients

4 cups distilled white vinegar

½ cup sugar

1 tbsp kosher salt

2 ½ cups water

1 large red beet, peeled, cut into ¼-inch pieces

4 hard-boiled eggs, peeled (I used fresh eggs from Hart Hill Farm)

procedure

1. in a large saucepan, bring the vinegar, sugar, salt, & water to a boil. stir continuously so that the sugar & salt dissolve. reduce the heat to a simmer & add in the beet, cooking for 25 minutes, until the beet is tender. let cool.

2. strain the liquid into a glass jar. use the beets for another purpose. add the eggs to the liquid & refrigerate the glass jar, covered.

3. chill the eggs overnight & in the morning, delight in the deep pink color of your eggs. you can serve the eggs with a piece of buttered toast.

enjoy!

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