Thursday, April 5, 2012
I love easy recipes, I really love easy made from scratch recipes! I follow Serious Eats on my blog reader, and sometimes get great recipes and sometimes just great information. The other day, Marisa McClellan of Food in Jars, shared a great pickled eggs recipe. Growing up in Oklahoma, pickled eggs were a regular part of life. Peanuts in your Dr. Pepper, a pickled egg for a quick snack, it was an everyday thing.
This recipe is so easy, and if you raise your own eggs and pickle your own beets, then this is a fabulous made from scratch recipe to make.
How would you use these eggs? I think they would be fabulous in a green salad, and so pretty!! Or perhaps as an addition to a spring relish tray.
8 hardboiled eggs, peeled (I used 9)
1 cup canned pickled red beets, with their liquid (I used the whole jar - 16 oz)
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons brown sugar
1 cinnamon stick (I only had one left, so I added the cinnamon stick crumbs too)
Place peeled eggs in a quart sized mason jar (or any other heatproof container of similar size)
In a medium saucepan, combine beets, vinegar, water and brown sugar. Heat until just comes to a boil. (I also threw in the cinnamon stick and cloves)
Place cinnamon stick and cloves into jar (if you haven't already put them in with the beets above) Carefully pour the pickling liquid and beet slices into the jar with the eggs. Tap the jar to loosen any air bubbles. Place a lid on your jar, and let cool to room temperature. Let eggs rest in the refrigerator for at least 48 hours before eating.