Monday, March 9, 2009

Eggs.... Pickled Pink!

Pink eggs. How cute! And they're actually quite tasty. The sweet vinegar brine gives these eggs a pickled taste that is not overwhelming... just perfect. And again, they're just so cute!

Most recipes for pickled beet eggs suggest pickling the beets along with the eggs. I (nor the rest of the family) do not care for pickled beets. So we eat the beets separately.

Pickled Eggs

1 dozen hard boiled eggs, peeled
1/2 cup sugar
1/2 cup apple cider vinegar
1 15 oz can of red beets
2 cups water
1 tsp salt

Combine water, sugar, vinegar, liquid from the beets, and salt in a sauce pan. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove from heat and let cool. Place eggs into a container and cover with the liquid. Cover and refrigerate for at least 12 hours.

7 comments:

Not Another Omnivore said...

Hahaha! I love it!!!

NAOmni

baobas said...

This is reminiscent of how we celebrate the full month of a child in Chinese culture. Only that we weren't smart enough to use beet root! Hard boiled eggs are boiled in a pink colouring and given away on the baby's 1st month. I'm sure yours are much tastier!

stephaniewolfe said...

Mmmm. I remember eating these as a child. Yummy!

Thependragonseye said...

These are common locally (in PA Dutch country) and I use them periodically in bento boxes - I always get tons of comments. They always look stunning.

DocChuck said...

Great photo. Check out MY version (with a sprinkle of humor) of Texas-style pickled eggs on my website.

Mags said...

Chuck... loved your version...LOL

Hey... now you've got me thinking about putting some hot peppers in mine!

Nanan said...

PERFECT COLOR CHOICE FOR BACKGROUND - love the photo - can taste it!!!!! oh - that photo of the french onion soup in the last post was fabulous also - it is still in my mind!