Pickled Beets and Eggs
Eggs don't get any prettier than this. The whites absorb the beet juice and turn purple, and yet the yolks remain bright yellow. Not only are these beautiful, but they taste great, too. Add pickled eggs to a green salad, use them in a cobb salad, or serve them quartered with the beets as part of an antipasto plate.
Makes6 to 12 servings
Cooking Methodpickling, preserving
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseantipasto/mezze, hors d'oeuvre
Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
- 6 to 12 large eggs, hard-cooked and peeled
- 8 small beets, cooked, peeled, and quartered, or one 15-ounce can whole beets, drained
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 2 teaspoons kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon yellow mustard seeds
- 1/2 red onion, sliced
Place the eggs and beets in a glass container or jar with a tight-fitting lid.
Place all of the remaining ingredients in a small saucepan and bring to a boil for 3 minutes. Remove from the heat and let cool to lukewarm.
Pour the contents of the pot over the eggs and beets.
Refrigerate for at least 1 day. Eat within 2 weeks.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from The Farmstead Egg Guide and Cookbook by Terry Golson. Photography by Ben Fink. Copyright 2014.
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Terry Golson 2014