Beet Pickled Eggs

by valentina on March 11, 2013

Post image for Beet Pickled Eggs

Beet Pickled Eggs
Beet Pickled Eggs
by
The most beautiful dyed egg.
Ingredients:
  • hard boiled eggs
  • beet pickling juice
An Easter recipe, a cool art project, a beautiful work of art, and an incredibly delicious snack — that’s exactly what Beet Pickled Eggs are.

After using all my pickled beets in the kale sprout salad last week, I reserved the beet brine, knowing I wanted to use it for something.  I had no idea what, though.

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.

The result was simply gorgeous.

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. :-)

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{ 12 comments… read them below or add one }

Jeanne @JollyTomato March 11, 2013 at 8:13 pm

Just one word – gorgeous!!!

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Nancy Rose Eisman March 11, 2013 at 9:51 pm

Just two words – absolutely gorgeous! Plus I know how delicious beets and hard boiled eggs + cooked potatoes are in a salad with a creamy horseradish vinaigrette – great for Passover.

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Dorothy at ShockinglyDelicious March 11, 2013 at 10:00 pm

Pickled eggs…traditional Pennsylvania Dutch food!

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Denny Felizzi March 12, 2013 at 3:28 pm

Here in the Pennsylvania Dutch Country we do that all the time. Yes they are very tasty.
Another way we do eggs is to use yellow mustard. Also,very tasty :)

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valentina March 12, 2013 at 6:10 pm

Denny, I will try the mustard next. Great idea. Enjoy! :-)

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sippitysup March 12, 2013 at 3:56 pm

Cheers! GREG

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Colette @ JFF! March 12, 2013 at 4:54 pm

I’ve never had pickled eggs,
but this is how I’m going to try them for the first time.
Gorgeous, Valentina!

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valentina March 13, 2013 at 12:28 pm

I hope you try them, Colette — enjoy! xo

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Caroline March 13, 2013 at 2:20 am

These are gorgeous. I love the photos. My Mother used to always make these! I’ll have to try these and surprise her!

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valentina March 13, 2013 at 12:27 pm

Thanks so much, Caroline! :-)

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chilliandmint March 13, 2013 at 11:08 pm

These are wonderful. I adore the vibrant colour and they would look great in a salad as you mentioned. I wondered if you have ever made Chinese Marbled Tea Eggs? I have the recipe on my site, but the reason I mention it, is that I think your egg idea would also look cool if you cracked the shell slightly and then left them for a time in the beet juice, therefore having the marbled effect when you take off the shell. I’ll try your way though. Lovely post. best Torie

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valentina March 15, 2013 at 2:44 am

oooh, I must try it that way — a marbled egg is so beautiful. Thank you!

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