Beet Pickled Eggs

I have just arrived home after a weekend spent at the Eat, Write, Retreat 2015 food blogger conference.  What a great time meeting so many people I know through social media but not in person.  That has now changed.  The conference put on by Casey Benedict of KitchenPLAY and Robyn Webb covered a lot of topics for food bloggers from social media, to publishing to legal issues.  But don’t think for a moment that we did not eat  We had plenty of food and lots of great sponsors including Calphalon, Davidson’s Safest Choice Eggs, Dreamfields, Gourmet Gardens and Prosciutto Di Parma.

This post was an evolution of a Food Swap hosted at the conference and sponsored by Davidson’s Safest Choice Eggs.  A food swap is a food barter.  Everyone who participates makes a recipe and bags it, cans it or otherwise preps it for others to take home.  The idea is that one can bring an ingredient, a recipe that they have in oversupply and trade it for some other item they want to try.  What a great idea!  It eliminates waste, introduces one to new foods and ideas and brings one together with other like minded foodies.  I met the creator of the Chicago Food Swap – Emily Paster.  Emily has a ton of energy and is so passionate about food swapping.  She coordinated the food swap at our conference.  If you have not been to a food swap, check it out.  It is so much fun.

I took the sponsors product to the fullest.  I came up with an idea that absolutely made the egg shine in my recipe.  I did not blend it into a cookie or a cake.  I chose, instead, to transform the egg through pickling.  I actually did a couple didn’t pickling recipes.  This post shows you the use of beets to make Beet Pickled Eggs. I totally love the purple color infused into the eggs.  The flavor is really cool too.  For the food swap, I made these eggs into sandwiches.  I have provided that recipe as well.  Try this recipe and all your friends will be totally wowed. 

The Recipe

Beet Pickled Eggs

Print Pin

Eggs pickled in a vinegar, beet and sugar mixture

Prep10 minutes mins

Cook1 hour hr 45 minutes mins

Total1 hour hr 55 minutes mins

Servings12

Scale

1x2x3x

Ingredients 

• ▢ 1 beet, cooked, peeled and quartered
• ▢ 1 1/2 – 2 cups of beet juice, reserved liquid
• ▢ 1 cup white wine vinegar
• ▢ 1/4 onion, sliced
• ▢ 1/3 cup granulated sugar
• ▢ 3 teaspoons cumin
• ▢ 12 hard boileed eggs, peeled

Sandwiches

• ▢ 20 slices mini rye bread
• ▢ 1/4 cup fat free plain Greek yogurt
• ▢ 2 – tablespoons sweet chili, found in the Asian aisle
• ▢ 1 tables rice wine vinegar
• ▢ 1 cup arugula

Instructions 

• Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes.
• Save the beet juice cooking water for the canning.
• Meanwhile, hard boil the eggs by placing the eggs in a pot full of water.
• Add the eggs.
• Bring the pot of water to a boil. Remove from the heat and let the eggs cook for 10 – 12 minutes.
• Change out the water to cold water and let the eggs sit for a good 20 minutes.
• Peel and set aside.
• In a medium saucepan, add the vinegar, beet water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
• Pour the vinegar beet mixture over the eggs in a mason jar.
• Cover the eggs completely. Add as many of the quartered beets as you can fit with the eggs in the jar Secure close the jar’s cover.
• Store in the fridge for at least 3 days and up to a month.

To make the sandwiches

• Begin by combining the yogurt, sweet chili sauce and rice wine vinegar. Mix well.
• Take one piece of bread, and spread a small spoonful of the dressing on the bottom side of bread.
• Next add 3 or 4 slices of the beet pickled eggs.
• Top with 3, 4 or 5 pieces of arugula.
• Top with the 2nd piece of bread.
• Serve and enjoy!

Recipe Notes

The more beet juice and beets you use, the deeper the purple color will be infused into the eggs.

The beet vinegar mixture simmering and the canned with the eggs.

Eggs sliced and dressing for sandwiches mixed.

Assembling the sandwiches.

And a good view of the final Beet Pickled Eggs.

The Recipe

Beet Pickled Eggs

Print Pin

Eggs pickled in a vinegar, beet and sugar mixture

Prep10 minutes mins

Cook5 hours hrs

Total5 hours hrs 10 minutes mins

Servings12 people

Scale

1x2x3x

Ingredients 

• ▢ 1 Whole Beet, Peeled and Quartered
• ▢ 2 Cups Beet Juice, Reserved liquid
• ▢ 1 Cup White Wine Vinegar
• ▢ 1/4 Whole Onion, sliced
• ▢ 1/3 Cup Granulated sugar
• ▢ 3 tsp Cumin
• ▢ 12 whole Eggs, Hard Boiled

Instructions 

• Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes.

  Save the beet juice cooking water for the canning.

  Meanwhile, hard boil the eggs by placing the eggs in a pot full of water.

  Add the eggs.

  Bring the pot of water to a boil. Remove from the heat and let the eggs cook for 10 – 12 minutes.

  Change out the water to cold water and let the eggs sit for a good 20 minutes.

  Peel and set aside.

  In a medium saucepan, add the vinegar, beet water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

  Pour the vinegar beet mixture over the eggs in a mason jar.

  Cover the eggs completely. Add as many of the quartered beets as you can fit with the eggs in the jar Secure close the jar’s cover.

  Store in the fridge for at least 3 days and up to a month.

Recipe Notes

The more beet juice and beets you use,  the deeper the purple color will be infused into the eggs.