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.
one dozen hard boiled eggs, peeled
1 cup white vinegar
1 cup sugar
1 cup beet juice (liquid from two cans of beets)
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.