Notes from Windward: #68


Beet Pickled Eggs

another way to store summer's bounty

     I have been experimenting with pickled egg recipes. Recently, I made my third batch of beet pickled eggs. The first two batches disappeared before I could get a picture of the delightfully purple eggs.


     My goal for the third batch was to get more perfectly peeled eggs. First, I stored several dozen eggs in the refrigerator for thirty days. Then the eggs went into a large pot, covered with tap water. Using hot tap water has resulted in more eggs split open. The eggs were brought to a rolling boil for 30 minutes.


     Then I remove the pot from the stove and transfer a few eggs at a time into a large bowl with cold water while cracking and peeling. The cold water helps the egg separate from the shell.


     While peeling the eggs, I boil several quart jars in a water bath to sterilize the glass. With the eggs peeled and the ingredients listed below combined and heated to a boil, I transfer about 10 eggs to each quart jar, fill it with the broth, add some fresh dill and finish the canning process by sealing the jars and returning them to a water bath.

Ingredients: for 12 hard boiled eggs

  • 1 1/2 cup cider vinegar
  • 1 cup beet juice
  • 10 whole peppercorns
  • 3 whole cloves
  • 4 cloves garlic
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 sprigs fresh dill

Recipe Courtesy:

Notes From Windward - Index - Vol. 68