Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

April 8, 2012

Beet Pickled Eggs

The grass is popping and the chickens are laying, so fresh eggs are in abundance....yeah, taking over the fridge. I was inspired by the many GORGEOUS pictures of eggs pickled with beet juice...they look like a sunrise when cut open.

Leftover beet juice or pickling liquid
Cane Sugar
Hard cooked Eggs
Sea Salt
Cream of Tartar
Pickling Spices (optional)

  1. Cook eggs to the hard cooked stage and chill WELL, this can be done in advance.
  2. Mix the ACV, juice, sugar, salt, cream of tartar and spices, if using, together in a pan. 
  3. Adjust proportions to taste,  I like a sweet tart flavor with emphasis on sweet.  
  4. Bring to a quick boil and let cool while peeling chilled eggs.
  5. Layer eggs in a wide mouth jar and cover with warm beet juice.
  6. Let sit, refrigerated, for a few days, at least.
  7. Enjoy!

Update:  Taste test after 2 days soaking earns 2 thumbs up...even better than I expected!
(No picture available of one cut open, I couldn't wait to eat it.)

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