And I’m back again with another recipe where beetroot plays a big part. Red beet is the best natural colorant and I just love it so don’t be surprised if I try to colour my hair with it next : )
Pickling eggs was a way of preserving them before the days of refrigeration. It was also a popular pub snack in the 1800’s which was usually served for free. The jars of pickled eggs would be lined up on the bar for people to help themselves to eat with their drinks. The pub owner was happy as long as he sold more drinks, which he did as it was a snack served with salt and mustard that made people thirsty. Just like the salted peanuts of modern days really.
The British way of pickling eggs is very simple; using just eggs, vinegar, salt and sugar. Some add spices such as cloves, cinnamon and allspice. It will take a brownish colour if made with malt vinegar, just like the ones my mum makes. She is a real Brit as she likes her fish and chips with plenty vinegar and loves all sorts of pickles. She can’t be without her jars of homemade pickled eggs and onions for very long. It might sound strange but even though I grew up in a house with serious vinegar consumption, I never liked it myself. I’d never even tasted it until a few years ago. It must be the strong, sharp smell it has that kept me away, which I still can’t stand by the way. I can’t say that I think very highly of its taste either : ) Interestingly though I do like certain pickled vegetables if it’s mouth wateringly tangy and light on vinegar.
It seems the addition of red beets to the pickling mix first became popular in the States. It takes the pickled eggs to another level aesthetically and makes them much more appealing if you ask me. Like with most things made with beets the taste is evident ever so slightly. I consumed mine after four days of pickling, they might taste more of beets if kept for longer. My pickling mix is light on vinegar and sugar, it can be adjusted to your taste of course.
The longer you leave the eggs to pickle the darker their colour will be. As I said before, mine took this shade of fuchsia after four days. I wouldn’t recommend fishing them out too early, not for the colour but they just won’t be pickled. If you want to just colour your eggs with beets, without the fuss of pickling and waiting, you can soak them in a bowl of water with beets. Even a few hours of soaking will ensure beautifully coloured eggs.
- 6-8 eggs
- 2 medium red beets
- ½ cup white vinegar (120 ml)
- 3 cups water (720 ml)
- ½ Tbs salt
- ½ Tbs sugar
- 5-6 peppercorns
- 1 bayleaf
- Boil some water in a medium sized pan and carefully drop the eggs in. Cook for 8 minutes and transfer to a bowl of iced water. This will stop the cooking process and make it easier to peel.
- Once the eggs are cooled, peel carefully trying not to damage the flesh. Leave aside.
- Peel and cube the beets.
- Place all ingredients except the eggs in a sauce pan and bring to boil.
- Throw in the beets and cook for 10 minutes. Remove from the heat and let cool.
- Place the eggs in a sterilised jar. Pour over the pickling liquid, you can use a fine sieve here as we don't want the bits in the jar.
- Place in the fridge for at least 3 days before tasting.
Will last for up to three weeks, kept in the fridge.
You can use cooked or uncooked beets, I used uncooked.
Add it to your salads and sandwiches for the wow factor.