MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pickled Eggs
Categories: Vegetables, Eggs, Snacks
Yield: 6 Servings
15 oz Can small whole or sliced
- beets; not pickled
1 c Distilled white vinegar
1/3 c Granulated sugar
1 tb Kosher salt; more for
- serving
6 lg Hard-boiled eggs; peeled
1 sm Shallot; thin sliced
3 lg Dill sprigs; more for
- serving (optional)
1 ts Whole black peppercorns;
- plus ground pepper for
- serving
1/4 ts Whole cloves (optional)
Flaky salt; for serving
Place a fine-mesh strainer over a large measuring cup or bowl.
Drain beets; if needed, add enough water so the beet liquid reaches
1 cup (or pour off and discard any excess to reach this volume).
Transfer the beet liquid to a small pot and stir in the vinegar,
sugar and salt. Bring to a boil, uncovered, over high heat. Reduce
heat to medium and simmer until sugar and salt are dissolved,
stirring occasionally, 1 to 2 minutes. Turn off the heat and cool
in the pot for 30 minutes.
In a large, wide-mouth glass canning jar (at least 36 oz), or
similarly sized lidded glass vessel, layer peeled eggs with the
beets, along with any combination shallot, dill, peppercorns, and
cloves, if using, alternating all of the ingredients. Once cooled,
pour the pickling liquid on top and cover tightly with the lid.
Pickle in the refrigerator for at least 24 hours and up to 1 week,
then remove eggs and beets from the brine and store in the fridge
for up to 1 week following the initial brine. (The color and flavor
will deepen the longer the eggs pickle. For more even color, give
the eggs a swirl once or twice during the first day of pickling.)
To serve, halve and sprinkle with more dill, salt, and pepper, if
desired.
Recipe by Melissa Knific
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
