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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|Total Sugars 15g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Red pickled eggs are a classic bar snack that goes great with beer. This recipe is believed to come from the Pennsylvania Dutch tradition as a way of preserving eggs when your flock was laying more than you could eat at one time. Pickling eggs remains a popular way to preserve the eggs for the leaner (typically colder) months, and it’s a method that’s still used by Amish communities for that purpose. Red pickled eggs get their color from beet juice and can also be the base for deviled eggs or sliced to serve with a salad.
These beet juice pickled eggs have a bit of a sweet and sour taste. This recipe calls for apple cider vinegar, which is a better choice than white vinegar because the latter can be too harsh in this brine; you can also substitute rice vinegar or white wine vinegar. Any large jar with a lid will work as long as the brine covers the eggs. And you can use any kind of eggs you want, but if you find peeling hard-boiled eggs to be a challenge, keep in mind that eggs that are less fresh (i.e., those from supermarkets rather than from nearby farms) will be easier to peel after you hard-cook them.
6 medium eggs, hard-cooked
1 cup apple cider vinegar
1 cup beet liquid (from canned beets)
1/3 cup sugar
1/2 teaspoon kosher salt
1/4 cup chopped onion
3 whole cloves
Gather the ingredients.
Peel eggs and discard or compost shells. Do not puncture eggs with a toothpick (formerly a common practice), as this can introduce clostridium spores and lead to potentially fatal botulism.
Place peeled eggs in a large jar capable of airtight storage.
In a saucepan, combine vinegar, beet liquid, sugar, salt, onion, and whole cloves. Bring to a boil, stirring to dissolve sugar.
Pour pickling brine over eggs. Be sure to clean up any splashes promptly, as brine can stain some surfaces. Let eggs sit, uncovered, until cool.
Cover the jar and refrigerate for at least 24 hours (but 48 is ideal) to give beet juice time to penetrate egg white. Small eggs will be fully seasoned to the yolk after one week, while medium and large eggs will take two to four weeks.
Slice eggs and serve.
- For extra safety, sterilize the jar before adding the eggs.
- You might think of pickling leftover colored Easter eggs if you won’t eat them immediately. The red from the beets will cover over any color that might have seeped in from the Easter egg dye.
How to Store Red Pickled Eggs With Beet Juice
Pickled eggs in beet juice will last for three to four months when stored in the refrigerator. Be sure to label the jar with the pickling date. When serving, they should be left out at room temperature for no more than two hours.
Pickling mixes can be made with a variety of ingredients. Here are a few other directions you can take these red pickled beets:
- Add a cinnamon stick to the brine mixture for a little sweetness and spice.
- Include slices of canned or cooked beets for another layer of texture.
- Add whole garlic cloves (or garlic slices) for extra flavor.
Why are my pickled eggs rubbery?
Hard-boiled eggs can become chewy and rubbery if they stay in a strong brine for too long. If you want to prevent this from happening, remove the eggs and enjoy within three to four months, or water down the solution if it seems too strong, to enable longer storage.
Centers for Disease Control and Prevention. Botulism. August 19, 2019.
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EZ Pickled Eggs
https://www.Brijan.xyz Canned pickled eggs are overcooked – essentially ruining them. We’ll show you how to do it without double cooking the eggs by leaving out the canning process. We’ll even open a 3 year old jar to prove our method!
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