Hello there,
With this Coronavirus quarantine happening, I thought it would be appropriate to post two recipes that involve pickling eggs. With grocery store shelves being pretty much wiped, I know it’s important to make the most of your veggies and dairy whenever you can.
This way, if you did happen to stock up on eggs, you can have some options. If you’re sell by date is either approaching, or you want to keep the eggs good well beyond any future sell by date, you can pickle your eggs to keep them good for much longer.
This recipe is one we made with beets. We often put this over a bed of lettuce and use the beet juice as the salad dressing. We sometimes eat it as is for a quick, small lunch.
I use the half gallon sized mason jars, but of course you can use any size you prefer. As you begin to deplete the jar, it’s easy to just hard boil some additional eggs and throw them in the brine. The brine will stay good for a few months.
I will also be posting my mustard egg recipe on here. And Click HERE to find my How To post for easy to peel hard boiled eggs.
Stay safe out there, everyone!
-Dana
Ingredients:
- 3 large beets
- 1 large onion, sliced
- fresh dill, the amount is your preference
- 3 cups distilled white vinegar
- 2 cups of water
- 1/8 tsp. kosher salt
Directions:
- Hard-boil approximately 6 – 8 eggs. Click HERE for the instructions on perfect hard boiled eggs.
- Slice 1 large onion into thin strips.
- Cut ends off beets and place in large sauce pot.
- Cover the beets with water and add 1/8 tsp. kosher salt.
- Bring beets to a boil, then simmer for 30 minutes or until soft enough for a fork to go in. *I cook them just enough so they still have a bit of a crunch to them.
- Be careful when you remove the beets from the pot. They will be very hot and the juice will stain. Transfer to large cutting board.
- With a spoon, scrape off the outer layer of the beets. They will peel fairly easily.
- Once the beets are peeled, cut in half and cut into cubes, as thick as you prefer.
- Alternate dill, onion, eggs, and beets to mason jars so everything is mixed up nicely.
- In a bowl, mix 3 cups distilled white vinegar and 2 cups of water. Ladle into the mason jars until there’s about 1/2 inch headspace.
- Refrigerate for at least 2 weeks before eating.
Below please find step-by-step process with photos:
- Hard-boil approximately 6 – 8 eggs. Click HERE for the instructions on perfect hard boiled eggs.
- Slice 1 large onion into thin strips.
- Cut ends off beets and place in large sauce pot
- Cover the beets with water and add 1/8 tsp. kosher salt
- Bring beets to a boil, then simmer for 30 minutes or until soft enough for a fork to go in. *I cook them just enough so they still have a bit of a crunch to them.
- Be careful when you remove the beets from the pot. They will be very hot and the juice will stain. Transfer to large cutting board.
- With a spoon, scrape off the outer layer of the beets. They will peel fairly easily.
- Once the beets are peeled, cut in half and cut into cubes, as thick as you prefer.
- Alternate dill, onion, eggs, and beets to mason jars so everything is mixed up nicely.
- In a bowl, mix 3 cups distilled white vinegar and 2 cups of water. Ladle into the mason jars until there’s about 1/2 inch headspace.
- Refrigerate for at least 2 weeks before eating.
