Pickled eggs have a horrible reputation, somewhere between pickled pig’s feet and SPAM. They’re not the kind of thing most people will admit to liking … at least not around “foodies”.
Well, I guess I’m not a foodie, then. Because I like pickled eggs. Or at least … I think I remember liking them. I can’t honestly remember the last time I had one. The last (sort of) clear memory I have of eating one is from my childhood.
I suspect that’s because every example I’ve seen since then has been in one of those murky jars of indeterminate age on a back shelf at a seedy bar. (Not that I spend a lot of time in seedy bars. Ahem.) But my wife got a recipe from one of her relatives recently, and it sounded pretty good. And really simple. So what the heck, I figured I’d give it a try.
Ingredients
one dozen hard boiled eggs, peeled
1 cup white vinegar
1 cup sugar
1 cup beet juice (liquid from two cans of beets)
Directions
Before I start, this recipe is not for use when canning. This is a quick and easy way to get good flavor, but is not designed for preservation and long-term storage. Something very much like it would probably work fine, but don’t use this recipe for canning unless you really know what you’re doing. Okay, then.
In a small sauce pan, combine the vinegar and sugar and … no, wait honey, I need to get a … picture.
My wife was helping. She works faster than I do.
Your canned beets should have exactly three ingredients: beets, water and salt, in that order.
This, by the way, is why I said this is a quick and easy recipe, not suitable for canning. You’re relying on the salt in the beet juice for flavor. When canning/preserving, you need to know how much salt you’re adding.
Pour the juice out into your measuring cup, and add to the vinegar and sugar.
Stir over medium heat just until the sugar is dissolved.
Put the eggs in a one-quart Mason jar.
Make sure the one on top is no higher than the bottom of the threads on the jar. You need enough room to completely cover the eggs with the liquid.
Fill the jar with the beet liquid.
You can probably get it all in there without using a canning funnel, but I don’t like taking chances spilling liquids that are hot. That stain. And they’re hot. (Did I mention it’s hot? And stains?)
Put the lid on, give it a good shake to make sure everything settles in well, and put in the fridge for at least a week before eating.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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17 Comments
Mmmmm! I've never had a pickled egg, but I think they sound good. I may try it this weekend since I have to make more pickles anyway. Thanks for another great blog entry.
… or you could use the juice from a jar of pickled beets with a similar result. Delicious.
We pickle and can our beets out of the garden (delicious!) And there's always enough to make some pickled eggs! YUM! Beets and Juice go in with the Eggs… Definitely a refrigerator thing… not to be canned…
I've had these before. They are very good and pretty!
I've never had pickled eggs before. Heh, not because I'm a foodie though(I'm not sure that term even applies to me. I still eat Hot Pockets), but because I've never been offered one. They sound good, definitely something I need to try.
Oh, I totally love pickled eggs! The first one I ever had was when my dad made them – he added several boiled eggs to some jars of pickled jalapenos he was making. They were so spicy, and so delicious! Since then I've tried several flavors and methods of pickling. I think pickling them with beets is my favorite at the moment.
Here in Amish country where I live, they are much loved and are called Red Beet Eggs.
Very popular dish and very pretty at a buffet.
These are a tradition in my family and I absolutely love them. My family also loves pickled beets so we just drain the juice off of those to make the pickled eggs.
Pete, my wife really likes the beets, I should pickle them myself next time.
I love pickled eggs but have never before heard of them with beet juice – never seen a red pickled egg
Wow, really? That's the only kind I've ever seen.
Red beet eggs are delicious. Just add the beets in with everything else, though. They'll turn out tasty too.
Also, while I love deviled eggs, the pickled egg flavor tends to be overwhelmed by whatever goes inside the egg white (er, pink).
I would consider myself a 'foodie' but I am not crazy about this term because I have heard people who pride themselves in picking out good takeout from the deli call themselves 'foodies' too.
I love pickled eggs – I am of Dutch background and these are kind of a staple snack food that have become kind of a bar food along with pickled sausages which are also very good. I can cook like my Grandmother – probably better.
I have always saved the liquid from dill pickles and put hard boiled eggs in the jar.
You might want to give that a try. for a holiday tray pickle them both ways and have red and green eggs!! Love your lessons!!!
Red … and … green … OHMYGOD my wife is going to just love that one.
I can’t find a recipe for Old Fashon Pickled Eggs like grandma used to make. Where the brine was made and they were put down in the root cellar with the pickles and other canned goods until you needed them. Most pickled eggs done that way were left for two months or more before you uased them. Now all I can find online are these quick made recipes that you use in two days to two weeks. What happened to the Old Ways. Can anyone Help, Please!!!
This document from the Washington State University Cooperative Extension and the U.S. Department of Agriculture has several recipes that say they can be kept in the fridge for several months. I would say a root cellar should work just as well, as long as it’s cool and you put the jar in the fridge after you’ve opened it.