Foodie Friday: Pickled Eggs

We made it to Friday, dear reader. The weather is warming up, the sun is trying to peek out, and we are springing forward on the clocks this weekend. I am ready to say goodbye to old man winter, for sure. Nothing makes me think of spring more than a beautiful jar of eggs pickled in beet juice. I love the lovely purple color when it contrasts with the bright yellow-orange yolk of a farm-fresh egg. 

When I was a kid, pickled eggs were a staple at every Easter meal. My Grandma Haney made the best pickled eggs, but like most good cooks, she did not have an actual recipe. It was a bit of this, a pinch of that, measure it until it looks right, it's a color thing kind of cooking. Many years ago, before we were married, I found a recipe that was similar to my grandma's. I have been using it ever since. 

With the abundance of eggs we have, I'm unsure why I don't have a jar of pickled eggs in the refrigerator all the time. I love them. They make a healthy, low-calorie snack, and they would use at least a dozen eggs at a time. Perhaps this will be my new goal for the spring: to always have pickled eggs on hand. It's better for you than cookies or cakes, easy to make, high in protein, and a quick grab. 

The recipe calls for canned beets, a dozen hard-boiled eggs, a brine made from vinegar, beet juice, water, sugar, cinnamon, and cloves. It's a savory-sweet recipe, and I hope you like it as much as I do. 

Pickled Eggs

• 12 large eggs, hard-boiled and peeled
• 1 can (15 oz) sliced red beets, liquid reserved
• 1 cup apple cider vinegar (or white vinegar)
• 1/2 cup of water
• 1/2 cup of white or brown sugar (brown sugar adds depth to the flavor) 
• 1 tsp salt
• 1-2 cinnamon sticks
• 4-8 whole cloves

Directions

Prepare Eggs: Hard-boil eggs (10-12 mins), cool in an ice bath, and peel.

Make Brine: In a saucepan, combine reserved beet juice, vinegar, water, sugar, salt, cinnamon sticks, and cloves. Bring to a boil, stirring until sugar dissolves.

Combine: Place eggs and sliced beets into a large, sterilized jar.

Pour & Seal: Pour hot liquid over the eggs and beets to ensure they are fully submerged.

Chill: Seal with a tight-fitting lid and refrigerate for at least 3 days (up to 5) for best flavor penetration

Keep them refrigerated until ready to serve. They will last in the refrigerator for up to two weeks. Do not reuse the brine to pickle more eggs; you risk cross-contamination. Enjoy them as a side dish, with a charcuterie, or as a simple snack. I like them with a plate of apple slices, ham rolls, and a bit of good cheddar cheese. This makes a nice, simple lunch. 

On this warm but rainy Friday, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.