Kittencal's Garlic Pickled Eggs & Beets
Recipe: #42
August 08, 2011
Categories: Snacks, Eggs, Beet, Appetizers, Brunch, Hanukkah New Years, Passover, Gluten-Free, High Protein, Kosher, Non-Dairy, Vegetarian, more
"These need at least a week even more for the flavor to devlop not sure if you will be able to wait that long, I know I sure can't! --- Prep time does not include boiling the eggs"
Original is 12 servings
Ingredients
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- FOR THE BRINE
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Nutritional
- Serving Size: 1 (125.4 g)
- Calories 147.7
- Total Fat - 5.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 208.3 mg
- Sodium - 474.3 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 0.4 g
- Sugars - 13.4 g
- Protein - 7.4 g
- Calcium - 44.5 mg
- Iron - 1.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pour the beet juice from the can into a bowl; add in enough water to measure 2 cups then transfer to a saucepan.
Step 2
To the saucepan add in 2 cups vinegar, peppercorns, sugar, salt, pickling spices, sliced garlic cloves and onion slices; bring to a boil over medium heat. Reduce heat to low and simmer for about 3 minutes stirring for the first few minutes until no sugar/salt granules remain; remove and cool to room temperature (about 2 hours).
Step 3
Place the peeled hard-boiled eggs and beet slices in a large clean glass jar/container.
Step 4
Pour the brine over, then place in the refrigerator until completely cold then cover with a lid. Allow to chill for at lest 4 or more days (the longer the better!).
Tips
- One large sterilized glass jar
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