Tuesday, August 18, 2015

Pickled Beet Recipe

A reader asked for the recipe for pickled eggs.  Her wish is my command! It's such an easy recipe to put together.

Pickled Eggs
1 dozen hard boiled eggs, shelled and cooled
One 15 ounce can of beets, juice included
One can water (Use the beet can)
One can vinegar, white or apple (Use the beet can)
Raw onion, thinly sliced, to taste.

Pour beets and all liquids into a glass or ceramic container.  I use a big recycled pickle jar - with the lid.  Add onions and peeled eggs.  Cover and refrigerate.  You can begin to eat them two hours after they are made, but best if consumed after 24 hours and beyond.  The brine can be stored in the refrigerator and reused at a later time when the eggs are gone.   The longer the eggs sit in the brine, the more pickled they become.

I only pickle six eggs at a time, so I use the full can of beets with half a can of water and vinegar.

I love the beets and onions, too.  This is a fermented food which I'm told is a healthy choice for digestion.
Pickled eggs after 48 hours.

3 comments:

  1. Oh, I see that the American way of preparing pickled eggs is a bit different.
    Here a strong solution of salt is used.
    Greetings from Christel

    ReplyDelete
  2. Thank you for that interesting recipe Angie, I will try it.

    ReplyDelete
    Replies
    1. I hope you love it! Let me know in a comment what you think about the recipe.

      Delete