Monday, March 19, 2012

Beet Pickled Eggs

I nearly cried over these eggs, the smell alone actually made me very emotional.  Why?  Well yes they are super good, but I was overcome with emotion due to the warm, loving memories these eggs brought rushing back.  So I was nineteen years old the last time I ate one of these eggs.  It was with my beloved Gramie, whom I speak of often here on this blog.  She made these ALL the time for me growing up.  So the last time I ate one of these gorgeous, perhaps unconventional eggs, was fifteen years ago in my Gramie’s kitchen where we sat and salted these delicious pickled purples, laughing about something I’m sure (she was a born prankster, had a killer sense of humor – very early on I was exposed to the likes of George Burns, Groucho Marks, Jack Benny, Lucille Ball, Milton Berle, etc.), hence my current love of comedy.  I digress… 
I didn’t have Gramie’s recipe here for these eggs, however, I’m elated over my attempt – pretty spot on.  Oh these eggs.  It’s hard to describe the flavor, I think they are simply delicious.  They are so easy to make.  Fun for a spring celebration.  If you’re feeling adventurous, I encourage you to try.  You won’t be disappointed…and Gramie will smile knowing people are making her famous purple eggs!  

Ingredients:
-6 peeled hard boiled eggs (or more, I would say up to 12, and pickle a tad longer)
-4 medium red beets, peeled and cut (use raw, not cooked)
-2 cups raw apple cider vinegar
-2 cups filtered water
-1/2 teaspoon salt
 
How To:
1.  Combine all the ingredients in a glass bowl
2.  Cover and pickle in fridge for 36-48 hours
3.  The longer these pickle the deeper the color penetrates the egg
4.  When ready to eat, simply slice open and serve with a touch of salt or make them into deviled eggs


Notes:
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.  
I made deviled eggs with my pretty purple huevos.
They were outrageous!
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Posted by Amber at

Labels: ACD, appetizer, SCD, sides.

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