- hard boiled eggs
- beet pickling juice
As I was hard boiling eggs the next day and a little light went off in my head. I decided to add hard boiled, peeled eggs to the beet brine.
Here’s what happened . . .
In the same jar where I’d pickled the beets, I added the peeled, hard boiled eggs
to the brine and let them hang out there, in the refrigerator for three days.
When I sliced them in half, they were just as stunning.
Finally, I tasted them. Delicious!
I say, get started on pickling your beets and eat them in salads for a couple days, — then do what I did, and create this awesome, delicious, beautiful work of art! And wow your friends and family with them this weekend.
P.S. Next time I’m reserving the beet brine for a really delicious cocktail my friend Greg of Sippity Sup makes. The recipe will be in his up coming book about savory cocktails — I’ll keep you posted.