Summer is nearly upon us and that means outdoor eating, visits to the beach and long walks and picnics. The farmer's markets are beginning to burst with brighlty colored vegetables and fruit; all excellent candidates for pickling. The first thing I like to pickle are eggs. Pickled eggs make a fantastic snack! They are also great cut in half, dusted with salt and pepper and served alongside cold beers. Chop them up and add them to salads or your favorite rice bowl or curry to finish with that extra special hurrah.There are many ways to flavor eggs when pickling but my favorite is making them with beets. The wonderful dark purple red bleeds from the beets and dyes the eggs a beautiful color. When they are cut in half the gorgeous orange of the yolk dramatically stands out from the burgundy outside.Start with your pickling mix which always contains vinegar, mustard seeds and sugar plus any spices and herbs that you wish to add. It is heated up over a medium to high heat until the sugar dissolves. Pack your sterilized jar by layering the eggs and the sliced beets, snuggling a few aromatics like chopped fennel and dill in. Pour over the hot pickling juice and screw the lid on. Allow to cool and then refridgerate for 1 week before eating. The longer you keep them in the pickle mix the better they taste. They will keep up to 6 months in the fridge.
6 Organic boiled eggs
1 large beet peeled and thinly sliced
1 Fennel stalk thinly sliced
1/4 cup of Dill chopped
1 cup of Apple Cider Vinegar
1/2 cup of white sugar
1 tablespoon of Mustard Seeds
1 cinnamon stick
2 Star of Anise
1 bay leaf
Layer the eggs, beets, fennel and dill in a sterilized jar.
In a small saucepan over a medium to high heat bring the vinegar, sugar, mustard seeds, cinnamon, star of anise and bay leaf to a boil. Reduce the heat and simmer for 8 minutes until the sugar has competely dissolved.
Pour the hot vinegar mixture over the eggs and beets. Wipe the jar clean and screw the lid on. Set aside to cool then place in the refrigerator.
For more pickling recipes check out my book Pickled & Packed