Beet Pick­led Eggs

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Makes 9 pick­led eggs

To­tal time: 30 min­utes + pick­ling time


9 3/4


1 1/2 3 1 2 2 1

1/2 eggs cup canned sliced beets, (from a 15 oz. can), re­serve 1/2 cup can­ning liq­uid

cup dis­tilled white vine­gar cup wa­ter

Tbsp. sugar

Tbsp. kosher salt cin­na­mon sticks (3-inch) dried bay leaves tsp. each black pep­per­corns and brown mus­tard seeds tsp. red pep­per flakes

Place eggs in a pot, cover with wa­ter by 1 inch, then bring to a boil over high heat. Re­move pot from heat, cover, and let eggs stand 12 min­utes. Drain eggs and im­me­di­ately plunge into an ice wa­ter bath to stop the cook­ing.

Peel eggs and place in a large glass jar with a tight-fit­ting lid with sliced beets.

Heat vine­gar, re­served can­ning liq­uid, 1/2 cup wa­ter, sugar, salt, cin­na­mon sticks, bay leaves, pep­per­corns, mus­tard seeds, and pep­per flakes for the pick­ling liq­uid in a saucepan over medium un­til boil­ing.

Pour pick­ling liq­uid (and spices) over eggs and beets; cover and let come to room tem­per­a­ture. Re­frig­er­ate eggs and let pickle at least 2 days, and up to 1 month.

Per egg: 74 cal; 5g to­tal fat (2g sat); 186mg chol; 203mg sodium; 1g carb (0g fiber, 1g to­tal sug­ars); 6g pro­tein

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