Homesteading

Pickled Eggs, so pretty – The Homestead Survival

Pickled Eggs when pickled with beet juice are so pretty to have on the table halved or sliced. I really love the bright color. Once they are made you keep them in the fridge and the longer they are there the deeper the pink color goes till after a few weeks even the yolks get a pink to them.

These look pretty chopped up in a salad as well as halved. Today we share a great recipe for making these red boiled eggs.

Love pickled eggs? It’s easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them. Popular bar styled food made at home with this easy no canning method. All you need is a nice big jar, hard-boiled eggs, and a brine to make the best-pickled eggs ever.

Beet pickled eggs with cardamom and anise

  • 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked (see recipe note)
  • 1 cup beet juice (see recipe note)
  • 1 cup apple cider vinegar
  • 1/4 onion, sliced
  • 1/3 cup sugar
  • 3 cardamom pods
  • 1 star anise
  • 6 hard cooked eggs, peeled

Curried pickled eggs

  • 1 cup apple cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • 3/4 cup sugar
  • 3 cardamom pods
  • 1 teaspoon mustard seeds (yellow or brown)
  • 1 tablespoon yellow curry powder
  • 6 hard cooked eggs, peeled
  1. Prepare the eggs:

    Peel the eggs and place in the bottom of a clean, quart-sized glass jar.


  2. Prepare the pickling liquid:

    In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.


  3. Pickle the eggs:

    Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar’s cover. Refrigerate up to a month.

    The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

Tips for Pickled Eggs

  • Hard boil your eggs using a pressure cooker for perfect results every time.
  • Choosing a pickling spice without cloves will help keep the brine from turning brown.
  • You can substitute cider vinegar for the white vinegar for a different flavor.
  • Using red onion or a few slices of beets will make your eggs, pretty and pink!
  • Add extra dill or even a few slices of jalapeno for a little bit of zip!

FAQ

How long do pickled eggs last?

These pickled eggs will last in the fridge for 2 weeks in a well-sealed jar. For more tips, check out our guide about how to pickle safely.

Why are my pickled eggs rubbery?

To avoid rubbery pickled eggs, avoid overcooking the eggs when you’re boiling them. Follow our Hard-Boiled Eggs recipe to get perfect hard-boiled eggs every time.

How should I serve pickled eggs?

Pickled eggs are a great party appetizer! Serve them with toothpicks, or alongside a variety of toasts and crackers. You can also use them in your favorite egg salad recipes.

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