recipe from Food Network Kitchen
Ingredients:
- 2 1/4 cups distilled vinegar
- 1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved*
- 1 small red onion, halved and thinly sliced
- Kosher salt
- 1 tablespoon yellow mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon sugar
- 12 hard-boiled eggs, peeled
- 2 glass quart jars with lids
Directions:
- Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.
- Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.) Makes 12 pickled eggs.
Imagine these served on the above-mentioned green salad to accompany a lovely Easter ham, scalloped potatoes, last week’s carrot souffle recipe, some warm rolls with good butter, and something yummy from the Market for dessert. Now that’s something to celebrate!
*It’s easy to make your own pickled beets with no complicated sterilizing involved. Make the beets ahead of time. They last up to 3 months in the refrigerator, so you’ll have them when you’re ready to do the eggs. (Or just when you’re ready for a great snack or salad addition.)
Pickled Beets
Ingredients:
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Directions:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
- In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. Makes 8 servings.
