RECIPE: Just barely enough time to make pickled Easter eggs...REC:

[pat-in-to]

Pickled Easter Eggs

I don't think these taste very beet-y...so try it even if you don't like beets.

My mother used to make these every year. You need to start at least a week ahead of time for the color to permeate the white of the egg. When these are sliced in half the magenta egg "white" next to the yellow yolk makes a very "easter-y” edible table decoration. They're terrific just plain, but I bet they also make beautiful deviled eggs.

Cathy Z sent me this most of this recipe many years ago (Thank you, Cathy!) and I've tweaked it around to be more like my mom's since then. I believe Cathy's version is more on the sweet/sour side and mine is more on the sour/pickle-y side… but both are good.

4-5 15 ounce cans of sliced or julienned beets

2 cups or so of thinly sliced onion

12-15 hard-boiled eggs, peeled

4 cups “soft” vinegar, raspberry, rice, wine, other fruit, or preferably a combo

1 tablespoon salt

2 cups sugar, or more to taste

2 tablespoons mustard seed

1 tablespoon whole peppercorns

Personalization Options:

1 tablespoon whole allspice

1 tablespoon, or more, red chili on flakes

4-5 cinnamon sticks

other "pickling" type things you like

Mix the juice from the beets, vinegar, sugar, and the rest of the seasonings into a pan. Heat to simmering and let it go for about five minutes. Add the onions and the beets and simmer for maybe another 8-10 minutes. If it tastes too harsh you can tone it down with a little water, more sugar or wine.

Put your warm or room temperature peeled eggs into a large jar or sturdy, nonmetallic container. Pour the beet mixture over the top, cover, and store in refrigerator for at least one week. They last for a long time... if you can keep from eating them they are excellent even a month later… and the pickling flavor just gets more intense.

When I'm feeling generous, I put 4 -- 5 into a French canning jar and give them away as gifts. Obviously, they are not canned and they need to be refrigerated. The jar's just for presentation.

BTW...you can keep adding new eggs to the pickling for quite a while...though the flavor won't be as intense.

 

[CathyZ]

I like your tweaks, Pat- will try them. These are sensational in Scotch Eggs too REC inside

For those who have never tried Scotch Eggs, here is a REC

SCOTCH EGGS

Have ready 6 eggs boiled hard, with shells removed (or pickled eggs) and as cold as can be but not frozen. Mix 1 pound pork sausage meat, 1/2 cup minced onion, 1 tsp marjoram, 1 tsp rosemary and 1/2 tsp pepper in your mixing bowl. Divide the mix into 6 portions. Pat the eggs dry and cover each with one portion of the sausage. Dip them in a small bowl containing 1 egg lightly beaten with 1 tbsp water, then roll the eggs in fresh bread crumbs (about 1-1/2 cups total), pressing the crumbs into the sausage. Deep fry in 350 degree oil, two at a time, for about 2 minutes or until they are golden brown. Transfer to towels and drain off the oil. Sprinkle with salt. Serve them hot, cold or room temperature, sliced.

 

[pat-in-to]

I'm glad I reminded myself...Just put 3 dozen in the fridge! (smirk)