What to do with all those Easter Eggs? Here’s an idea I highly recommend! Honestly? I never had a Pickled Egg before I made these last month, and I really wasn’t sure if I wanted to try one. Plus, I have never been a fan of Pickled Beets. My mother used to make them and they were way too strong for my taste. But, my friends have chickens who are prolific egg layers and we had an overload of fresh eggs that needed a fresh way to use them. Well, I am now a Pickled Egg and Beet fanatic! The eggs have this gorgeous purple color and such a unique fresh bright flavor! Eat them whole or slice them up for a pop of color and flavor in a salad. The beets were nothing like my mother used to make. A nice combination of spice and Onion but a milder Vinegar tang made these a real treat. I combined a couple of different recipes and added my own touch. Sparky liked them and my friends Tom and Mike just raved about how delicious they were. So, without further ado let’s make some Pickles.
Pickled Eggs and Beets
- Drain the Beets and reserve 1 Cup of Beet Juice. Place the Beets, Onions and the Peeled Hard Boiled Eggs in a 2 qt glass container-I used my sun tea jar.
- In a small saucepan, place the Sugar, Water, Beet Juice, Vinegar,Mustard Seed, Celery Seed and Bay Leaf. Bring this to a boil and cook for 1 Minute. Pour this pickling brine over the Eggs, Beets and Onions. Let it cool down.
- Cover tightly and place in the refrigerator for 24 hours for the pickling to peak. The longer they pickle the prettier the color. Is that not just beautiful?
- That's it! Serve them up and enjoy!
- Thanks for stopping by today. Please visit my website and leave me a comment. I do love hearing from you all: www.thejourneygirl.com.
- Today, I wish you all a spirit of food adventure. Step outside your comfort level and who knows, you may just discover a new favorite. Until next time, Journey On!
- Hugs and much love from me, Karen, TJG