Food and cooking fads and flavors come and go. But sooner or later what was enjoyed before will be enjoyed by a new generation. Time once again for Quick Pickled Beets and Eggs, what a colorful and delicious snack!
When you have a snacker in the house, it is best to keep something nutritious to snack on!
Now that we have our own hens for eggs, I turned to my husband and asked, "have you ever had pickled eggs?". It turned out, no he had not. Pickled eggs seem to come and go with popularity. I myself have been trying to eat more eggs and this is a good way to do that. sometimes I am not hungry enough for a sandwich, but still need a bit of protein before I head back out to work in the garden. Now the pickling liquid can vary from batch to batch and can include strong flavor elements like chili peppers or simply be mild. The choice is yours.
The perfect way to re-purpose pickling brine!
I always add a few beets to our shopping cart when we do the marketing. One way to enjoy them is pickled. And we have been using the leftover pickling brine from our favorite 2 Day Sweet Pickle Slices to make a quick batch of pickled beets for some time now. And what great pickled beets they are! But I wanted something lighter for this jar of Quick Pickled Beets and Eggs. It turned out that we had just finished a jar of Quick Pickled Onions and it seemed like the perfect day to make up a jar of beets and eggs!
Not too sweet, and not over flavored!
I knew for this recipe, I did not want a sweet brine on the eggs. What I did want was a mild yet tangy flavor. And the use of the leftover Quick Pickled Onions brine was just right! And what about the beets, were they flavorful enough? Actually I loved them! We eat pickled beets routinely and it will be great to have two flavors of pickled beets to enjoy, with or without eggs!
Some additional thoughts on this recipe:
Feel free to add a chili pepper to the leftover brine when heating it to pour over the cooked beets and eggs.
Chopped garlic might be nice a nice change in flavor too.
If using some of the pickled eggs to make deviled eggs, do use some of the brine in the yolk portion before filling up the egg white portion.
You may have some cooked beets left over when the jar is full. We enjoy these on our salad for dinner.
If you have never made and enjoyed a jar of Quick Pickled Onions, now might be the time...
Ingredients needed for this recipe:
- beets
- eggs
- leftover brine
You will also need the following:
- vegetable peeler
- medium sized saucepan
- colander or strainer
- quart jar with lid or container of choice
Now we are ready to begin!
Quick Pickled Beets and Eggs
by he seat of my frugal pants!
3 beets or about 1 pound
6 eggs, hard cooked and shells removed
leftover brine from Quick Pickled Onions recipe found here.
Wash and peel the beets, cut into 1 inch chunks. Place in a saucepan, cover with water. Bring to a boil, reduce heat, cover and cook until tender. 25 - 30 minutes.
Drain into a colander. Peel the eggs and place in the bottom of the quart jar. Add the drained beets.
Using the same saucepan, heat the brine to hot, no need to boil. Carefully pour over the beets and eggs, filing the jar to the top. Let rest on counter until room temperature, then store in the refrigerator for at least 1 day. Serve and enjoy!
Storage options for Quick Pickled Beets and Eggs. Store covered in the refrigerator for up to one month. Do not freeze this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Quick Pickled Beets and Eggs has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Quick Pickled Beets and Eggs
by he seat of my frugal pants!
3 beets or about 1 pound
6 eggs, hard cooked and shells removed
leftover brine from Quick Pickled Onions recipe found here.
Wash and peel the beets, cut into 1 inch chunks. Place in a saucepan, cover with water. Bring to a boil, reduce heat, cover and cook until tender. 25 - 30 minutes.
Drain into a colander. Peel the eggs and place in the bottom of the quart jar. Add the drained beets.
Using the same saucepan, heat the brine to hot, no need to boil. Carefully pour over the beets and eggs, filing the jar to the top. Let rest on counter until room temperature, then store in the refrigerator for at least 1 day. Serve and enjoy!
Storage options for Quick Pickled Beets and Eggs. Store covered in the refrigerator for up to one month. Do not freeze this recipe.
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This would be a perfect snack for me as I love pickled beets! #Alittlebitofeverything
ReplyDeleteAntionette, thank you. I had eaten them before, but not my hubby. It seemed like a good time to give them another go!
DeleteThese were the kind of meals that we used to eat growing up when we really needed to be frugal. Interestingly, they are really healthy meals.
ReplyDeleteJudee, they are! I still cook that way, it is how I keep healthy myself. Thanks for stopping by, I appreciate it!
DeleteYes to this, always looking for healthy snacks and we love beetroot. Thanks for linking Melynda and have a great rest of the week
ReplyDeleteGail, you are welcome, and thanks so for hosting!
DeleteI'm not much of a cook myself, even less since I'm by myself. This looks so good, though! I love pickled beets, but have a trauma from a beet cooking incident that made my kitchen look like a bloodbath happened there, lol, so I usually get store bought ones. I never had pickled eggs.
ReplyDelete(Visiting from Weekend Traffic Jam Reboot #77)
Cat
https://catswire.blogspot.com
Cat, pickled beets are a favorite around here. I love how easy this quick pickle method works for beets, and this was a first (pickled eggs) for my hubby. He liked them very much. Thanks for stopping by, I appreciate it.
Delete