RECIPE: REC: Cathy Z's Pickled Beets and Eggs

RECIPE:
dawn_mo

dawn_mo

Well-known member
Cathy Z' note:

Cheezz, I see above that you love pickled eggs. Here is a recipe I've used for so many years I can't even remember how long. I make my own raspberry vinegar and add just a bit of honey when making it so it takes the edge off and it makes a difference in the pickled beets and eggs so if you use a commercial vinegar you might have to bump up the sugar just a tiny bit. I have never tasted pickled eggs I like better than the ones from this recipe- I thought maybe you might like to try it.

CZ'S PICKLED BEETS AND EGGS

3 cans sliced beets (drain and put juice in a pan)

1 medium sliced onion

6-8 hard boiled eggs, shelled

2-1/2 cups raspberry vinegar

1 tsp salt

2 cups sugar

1 Tbsp mustard seed

1 tsp whole allspice, 1 tsp whole peppercorns

3 cinnamon sticks

Mix beet juice, vinegar, salt, sugar, mustard seed, allspice, peppercorns and cinnamon sticks in a pan. Heat to boiling and simmer 5 minutes. Put in beets and onions and simmer for 15 minutes. Turn off heat. Add eggs. Bring all to room temperature and refrigerate.

I had to wing it a little since I didn't have everything in the pantry. I used 2 1/2 cups cider vinegar and 2 1/2 cups sugar. I used the mustard seed, whole allspice, pickling spice, whole celery seed and red pepper flakes for a little heat. The brine is delicious. Reminds me of my sweet pickle relish brine. It is simmering right now, and then I will add the eggs. I only made 6 eggs and now I wish I would have made more. I kept eying Bub's jar of pickled cocktail onions, but didn't want to alter it any more than I already did.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=98069

 
We love this recipe -- it's always a hit at Easter. I often make just 1/3 the recipe

throughout the year for the 2 of us but add 6-8 eggs. The extra eggs, cut in half, are nice on chef's salad, and so are the sliced pickled beets.

The only change I make to Cathy's recipe is using apple cider vinegar instead of raspberry vinegar (and bump up the eggs) -- I keep everything else as is -- soooo good.

 
Do you think I could bring the beets back up to a boil

when the eggs are gone and add more eggs? I will cut back to Cathy's sugar amount next time, they are pretty sweet. Have you ever added other veggies to it?

 
You can add extra eggs later if you want to- and beets too. I have many times.

You don't need to bring the brine back up to a boil to add more eggs- they do just fine put in cold brine. If you want to add more beets bring just the juice up to a boil, add more spice/ onions then the beets. Cool down and put in the eggs and any of the first batch of beets you have leftover.

By the way, the original recipe did call for apple cider vinegar like Pat uses- but I make my own flavored vinegars and always have raspberry on hand- I make it really strong and enjoy the extra flavor it gives the beets and eggs.

No- never added other veggies. I'm guessing sweated shredded cabbage would be good-

 
You can just add the eggs to the cold liquid, no need to warm

it back up -- I've done it many times. Have never tried adding other veggies, perhaps Cathy has? But I have added more canned beets a couple days later as they diminish, and even more onion -- there's usually plenty of liquid left to do so.

The eggs are just so pretty after sitting in the beautiful red pickling juice -- especially the next day. Makes me want to whip up another batch. smileys/wink.gif

 
I am getting chickens soon, so will have a lot of eggs. It

is a great way to use them. Thanks all!

 
For an extra treat, try making Scotch Eggs with pickled eggs

I put them together many years ago and loved the results- so if you have too many pickled eggs, try doing this- one note- I rarely deep fry the Scotch Eggs- I bake them and sometimes they fall apart but still taste great.

SCOTCH EGGS

Have ready 6 eggs boiled hard, with shells removed 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.

 
I should have stayed with the original sugar to vinegar amounts.

This morning I found them a little too sweet, but added some more vinegar and salt and that helped. I will let you know how it turns out with other veggies. For some reason cauliflower is shouting out to me. Thanks again.

 
I just tried one of the first eggs, and they are really rubbery.

Should I have waited until the beet solution had cooled down before adding the eggs? I have another batch of eggs cooling down and will add them to the cold beet solution.

 
Okay, can someone tell me the weight of a can of beets. I don't think I have ever seen canned here

 
They come in small 8 oz. cans but also the "normal" 14-16 oz. size. Have you looked

on your regular canned food aisle?

 
Thanks now I wonder which is meant to be used?Cathy?

Charlie I will double check on my next supermarket trip but I am
in Israel and am pretty sure that I have never seen them canned.

 
The larger can. And yes, the eggs get kind of "rubbery"- but cool down the liquid before putting in.

 
I can't even SEE the words *pickled eggs* without visualizing a 2-gallon jug of them

sitting behind the counter at EVERY SINGLE BAR in Pittsburgh.

Gee, I just reread this and it sounds like I was actually IN every single bar in Pittsburgh.
***Disclaimer: I have NOT BEEN IN EVERY SINGLE BAR IN PITTSBURGH.

Pickled eggs are something I've always noticed because of the beautiful color. But I still associate them with wooden floors reeking of old beer smells.

 
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