i love beets. i unabashedly declare this love of beets pretty much every chance i get. it's true.
so when i tried pickled beet eggs for the first time a few weeks ago, i became obsessed. this obsession was only heightened by our recent trip to amish country, when i realized it's a traditional pennsylvania dutch / amish food. yay!
i was sure to pick up a good local cookbook that had a recipe for pickled beet eggs in it, since we still get beets quite often in our farm share. and i love them.
turns out the recipe in the cookbook i bought didn't make as much sense when i actually read it in preparation to begin making the eggs than it did when i skimmed it in the shop. faaaaan-tastic. google to the rescue. only most of the recipes i found called for jarred beets. which is fine, except that a goal in making this dish was to use my fresh beets.
to make pickled beet eggs, here's what i did:
boiled about 5 smallish / medium beets in about 3 cups water.
hard boil 8 large eggs.when the beets and the eggs were sufficiently boiled, i removed both from their respective pans of water. don't discard the beet water. let the eggs cool and set them aside. the beets i peeled and set them aside.
to the beet water, i added 1/2 cup vinegar and 1/4 cup sugar. i let this reach a boil, then reduced it to a simmer for about 15 minutes. peel the eggs, leaving them whole. then let the beet water mixture cool slightly, and pour it over the peeled beets and eggs in a large bowl or pitcher. let cool and then store in the fridge for 1-3 days.
any new way to enjoy beets is the best thing ever. right?
