Pickled eggs for springtime treats
Cathie Campbell/For The Madera Tribune
Pickled eggs get a lovely lavender color from the addition of beets.
I must admit I didn’t grow up feasting on the likes of pickled eggs, even though I’d heard of them. Pickled pigs’ feet, yes; for some reason I was very fond of those, even as a kid. But then again, I also liked my daily dose of cod liver oil so maybe I had wacky tastes in foods.
I’m sure I am showing my age, as I don’t think anybody gives their kids cod liver oil anymore. But eventually I was offered some pickled eggs and beets and lo and behold, I loved them. I have made a large batch almost every year around this time.
If you hate beets, you can still enjoy some pickled eggs without them. And if you also hate eggs, like my youngest son Cody does, well, I guess the egg haters wouldn’t have read this far anyway. I hope all my kitchen pals are enjoying spring, but I’m sure I am not alone in battling the abundance of pollen.
Pickled eggs and beets There are many versions around, but this is one of the easiest.
8 hard-boiled, peeled eggs 1 (15-oz.) can pickled beets, sliced or whole (retain liquid) 1/2 cup white vinegar 1/2 cup granulated sugar 1/2 cup water Cinnamon stick (optional)
Place eggs in a glass or plastic container.
In a saucepan, combine beets, vinegar, sugar, water and cinnamon (if using). Bring to a boil, stirring until sugar is dissolved. Pour over eggs, cover and chill at least 4 hours or overnight. (The longer the eggs sit in the brine, the more they absorb color and flavor.)
Someone’s son’s favorite pickled eggs This is the real name of the recipe, as it evidently got passed around so many times people forgot who started it. This recipe calls for brown sugar, which in my opinion, makes everything better. If you can’t find pickled beets, this recipe will do. It makes a small batch.
1 (15 ounce) can red beets 1/4 cup brown sugar 1/2 cup white vinegar 1/2 cup cold water 1/2 teaspoon salt 4 cloves, whole 1 small cinnamon stick 6 hard-cooked eggs
Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pot over medium-high heat for 8 minutes, stirring occasionally.
Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
Place the hard-cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating. Additional hard-cooked eggs can be added to the container as you use up the eggs.
Pickled eggs with mustard 2 cups white vinegar 2 tablespoons plain prepared mustard 1/2 cup water 1 cup sugar 1 tablespoon salt 1 tablespoon celery seed 1 tablespoon mustard seed 6 whole cloves 1/8 teaspoon turmeric (optional) 2 onions, sliced thin 12 hard boiled eggs, peeled
In a saucepan, add everything except onions and eggs. Bring mixture to a boil, whisking frequently; reduce to simmer and cook for 10 minutes. Remove from heat and allow to cool.
Layer onions and eggs in jar, cover with pickle brine.
Cover with a lid and refrigerate for at least 1 day, preferably 3.
Old fashioned pickled eggs 12 hard boiled eggs, peeled 4 cups white vinegar 1 teaspoon salt 2 medium onions, chopped or sliced 1/3 cup sugar 1 tablespoon pickling spices
Place the peeled hard boiled eggs into a large, clean glass jar with lid.
In a saucepan, boil remaining ingredients for about 5 minutes. Allow to cool slightly; pour gradually into the jar.
Allow to cool to room temperature and cover with lid. Will keep for weeks in refrigerator.
