Red Beet Eggs

This is a family recipe, given to me by my Grandma Elsa.  (Elsa was actually her Daschund's name, but as kids, we distinguished our grandparents by the names of their pets, so my other Grandma was Grandma Peaches (she had a cat named Peaches) and Grandma Scotty (again she had a Scottish Terrier named Scotty)
  
I'm not sure where Grandma Elsa got it, but I've made a few little adjustments to satisfy my personal taste.  These are amazing.  If you think these are going to taste like those light pink, tasteless, "beet eggs" that you see floating in a big jar on a shelf behind the bar.... you are soooo wrong.  These little gems are flavorful, tangy, sweet, and absolutely delicious.  Of course you know how much I LOVE red beets, so I try to diversify my beet recipes when  they are at their peek season. (Like right now!)  So this recipe is a fun way to use up all those beets!


The pickled red beet egg pictured has only been soaking for about 1 day, after a couple more days, the beautiful beet color will penetrate the yolk as well.

Red Beet Eggs

aka Pickled Beet Eggs

Just a refresher:

How to make the perfect hard-boiled eggs

Place the raw eggs into a deep sauce pot and cover with water (about an inch above the eggs)

Bring to a boil.

Once boiling, turn off the heat and cover the pot with a lid.

Let it sit for 10 minutes.

Then, drain and put eggs in ice water to stop them from cooking.

Peel.

This will get you the perfect hard-boiled egg.

*NOTE* You should also know that fresher eggs won't peel as easily as eggs that have been sitting for a few weeks- so if you buy your eggs straight from a farmer- wait a couple of weeks.  If you buy from the grocery store- the eggs will be ready to boil whenever.

Ingredients:

12 hard boiled eggs

1 1/2 cups of Apple Cider Vinegar or white vinegar

3 cups of water

1/2 cup of honey, agave or sugar

2 1/2 tsp. salt

1 tsp. pepper

Bring this mixture to a boil in a large sauce pot. (excluding the eggs) 

Then add:

1 large bunch (about 5-8 medium sized beets) thinly sliced beets

1/2 of a large onion (any type) thinly sliced.

Simmer the mixture for 20 minutes.  Remove from heat and allow to cool to almost room temp.  Toss in the peeled eggs making sure the liquid covers the eggs.  Allow to sit at room temp. for about an hour, then transfer the entire contents of the pot to the fridge.  They will be ready to eat the next day and will continue to get more picked as the days go on.  The pickled beets and onion are delicious as well.  Eat these with the eggs, as a side dish, or on a salad.