Recipe: Pickled Red Beet Eggs
Posted by tom | Jun 8, 2010My mom amended this recipe to just use red beets. Theresa gave it a shot with our first 2010 red beet harvest. Her review, "Mmm. Pickled my red beets with raspberry vinegar--tasty. But I think I prefer them unadulterated. I couldn't stop eating them as I was peeling and slicing." She drained the vinegar for re-use and froze the Red Beets. I like the red beets too ... one of my favorite side dishes :-)
Pickled Red Beet Eggs
Cook 12-15 medium sized beets. As soon as cooked remove from water and place in cold running water and remove the skin as soon as possible. Slice in 1/4 to 1/2 inch slices set aside.
Make syrup of 2 cups granulated sugar, 1 cup water and 2 bottles of Raspberry flavored vinegar. Recommendation: MAITRE JACQUES Raspberry French Wine Vinegar, available at Giant. Use less vinegar when making only beets -- 1 cup or adjust for taste. Mix together and place over heat to dissolve the sugar. Set aside if making eggs with recipe.
Boil about 2 dozen eggs to hard boil, cool, shell, and place in large glass jar.
Eggs in jar first, then the sliced beets, and finally fill with vinegar mixture. Refrigerate for about 2 or 3 days before serving.
If not making eggs use about 1/2 the syrup recipe or just enough to cover the beets. Serve next day or sooner if no eggs are used.
