Pickled beet eggs are quick and easy, cost very little but are tasty - and RED, in keeping with Valentine's Day! 2nd Street Market can set you up with everything you need for this recipe except for the can of beets. Hydrogrower's or Mr. Garber at 2nd Street Market may in fact have fresh beets, if you would like to prepare this dish from scratch.
You will need to let the prepared beet eggs sit for at least 4 hours in the refrigerator (24 hours or more is preferred, in order to maximize the color and the flavor of the dish). You may use either whole beets or sliced beets.
Pickled beet eggs
- 6 eggs
- 2 cans beets (drain, but reserve one cup of beet juice)
- 1 onion, chopped
- 1 cup sugar
- 3/4 to 1 cup cider vinegar
- 2 bay leaves
- 12 whole cloves
Put the eggs in a saucepan and cover with water; bring to a boil. Cover, remove from heat and let the eggs sit in the hot water for 10 or 12 minutes. Remove the eggs from the hot water, let them cool, and then carefully peel them.
Put the peeled eggs, the beets and the onion in a non-reactive container (glass or plastic).
In a medium saucepan, mix the sugar, the reserve cup of beet juice, the cider vinegar, dash of salt and pepper, the bay leaves and the cloves. Bring to a boil, then lower the heat and simmer for five minutes, stirring until the sugar dissolves.
Pour the hot liquid over the beets and the eggs, cover and refrigerate for 4 hours or (preferably) more. To serve, cut the eggs in quarters and slice the beets (unless you are using sliced beets, of course)! Enjoy!
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