schizoozy in appalachia: 2018

Sunday, March 25, 2018

My Pickled Eggs

12 eggs, hard boiled, peeled and kept warm in water

1 (15oz) can of sliced or whole beets (do not need to be pickled), reserve liquid in a microwave safe container or a metal pan (stove-top cooking safe). place beets in container in the fridge and eat as desired.

1/2 cup sugar or sucralose powder

1/2 cup apple cider vinegar

3 pieces of dried, whole cloves

Heat the beet liquid in the microwave or on stove-top just until it starts to boil. Set aside.
Heat the vinegar in a microwave safe (I use a 1 quart glass canning jar) or stove top safe container just until it starts to boil. Remove from the heat.
Add the sugar or sucralose and stir until completely dissolved.
Add the eggs to the vinegar mixture in the jar.
Add the cloves to the jar.
Add the beet liquid to the jar and make sure the eggs are covered. Fill the jar leaving the space where the lid screws on exposed (the neck of the jar)
Cover the jar with a lid and hand tighten.
Leave the jar on the counter for 12 hours.
After 12 hours place the jar in the fridge. They will keep for several weeks.
You can eat the eggs right away but the eggs will pickle all the way to the center of the yolk in a week or so. Everyone has a different degree of pickling that they like. I like mine to be pickled all the way thru the yolk and some folks just like 1/2 the white to be pickled thru. Check the eggs by cutting one in half lengthwise every couple of days to check the color depth and try the flavor.
I have used these eggs to make Pickled Egg Salad: add mayo to the finely mashed egg white/purple and yolk.
I have used them to make Deviled Eggs: finely mash the yolks after cutting the egg in half lengthwise. add mayo and cider vinegar to the yolk. stir then spoon back into the white/purple to serve. sprinkle the tops with Paprika.

In the photos are a jar containing beets in pickled juice and a jar of pickled eggs. The lower photo shows a pickled egg that was 3 days in the pickled beet liquid and sliced in half lengthwise. Served with sliced raw carrots, Kimchi, toasted olive bread, cauliflower soup and hamburger steak with ketchup.
The beets can also be pickled with this method. The beets can be mixed with the eggs in a larger jar and double the vinegar and sugar. Do not increase the cloves.
*If using beets that are already pickled just heat the liquid and pour over the eggs. add the cloves and if there isn't enough beet liquid to cover the eggs heat the vinegar and add sugar in equal amount to cover.