Pickled Eggs

: An Easy And Colourful Recipe You Need To Try

Pickled eggs are hard-boiled eggs that are cured in a brine or vinegar solution. It is one of the egg recipes that were a go-to bar snack in England in the late 1830s. These were used to pair with cocktails and other alcoholic beverages. Additionally, in the United States, these eggs were popular around Easter as an added way to celebrate the season. The pickled eggs recipe is simple and requires natural ingredients, resulting in colourful eggs worth trying. 

The Pickled egg recipe requires hard-boiled eggs. So, to start the process, place the eggs in a saucepan and cover them with water. Bring these eggs to a boil, then turn off the heat. Cover the pot with a lid and cook for 11-12 minutes. After that, drain the eggs and immediately run cold water over them. Now peel them using the side of your thumb, taking care not to damage the egg white.

Pickled eggs come in various varieties, each with its own recipe. However, this recipe uses beetroot. Firstly, clean your beetroot and cover it with cool water. Then, over medium heat, bring them to a boil, then simmer until tender. Keep checking every 20 minutes. Massive beets take around 40 minutes to cook, while small beets cook much quicker. Once they are tender, let them cool, then remove the skin and chop them into bite-sized pieces, such as cubes and wedges. 

Take a small saucepan and add the vinegar, water and sugar. Use apple cider vinegar as it adds a fruity note to your recipe. Bring the mixture to a simmer and ensure the sugar gets completely dissolved. Then, in a heat-proof container, add your sliced beets, cover them with a warm vinegar mixture, and let them cool completely. If you are using canned beet juice, simply substitute it for the water when preparing the pickling liquid. 

In a clean, properly sterilised mason jar with a tight-fitting lid, start layering your hard-boiled eggs. Be sure to pack these eggs snugly; do not crush them. Now add the pickled beets. You can even add optional add-ins between these eggs, such as sliced white onion, garlic, and herbs. Then, add the pickling liquid from the beets into the jar. If you don’t find this liquid sufficient to completely cover the eggs, add more white vinegar to top it off. 

After you are done with the add-ons, seal the jar with a lid and refrigerate until the eggs taste and smell vinegary and turn pink in colour, for at least 3 days and no more than 2 weeks. Whenever you go near the fridge, give the jar an occasional shake or turn so that each egg can absorb the flavour evenly. The longer they sit, the darker they’ll get, and they’ll take on more of that pickled beet flavour.

Slice these pickled pink eggs in half and season with pinches of pepper and salt. You can eat them as-is as a snack. Additionally, you can put these egg slices on sandwiches, serve them on avocado toast, or add them to wraps for a bit of sour flavour. Use these eggs to top your favourite salad or grain bowl. You can enjoy their tangy flavours in various ways.

Make sure to use a jar that is thoroughly washed with soap and water, as this helps remove any traces of bacteria, leftover food, or mould, creating a safe environment for your pickled eggs. Moreover, use fresh herbs like dill, harvested directly from your summer herb garden. Lastly, allow the eggs to sit for at least 3 days for maximum flavour. Make sure to customise your next batch of pickled eggs by using an alternate cider vinegar (such as white wine) or adding extra vegetables to the jar