RECIPE: Rec: Pickled Beets & Eggs for Cheezz

RECIPE:
C

CathyZ

Well-known member
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.

 
Yep, this my favorite recipe for pickled beets and eggs Cathy. I often make just a third of the

recipe for a smaller quantity and in the absence of raspberry vinegar I use apple cider vinegar. Great recipe, thanks Cathy.

Here are the 1/3 proportions...


1 can sliced beets, drain and put juice in pan
1/3 medium sliced onion, white or yellow is fine
3 hard boiled eggs- peeled
2/3 cup apple cider vinegar
1/3 tsp salt
2/3 cup sugar
1 tsp mustard seed
1/3 tsp whole allspice
1/3 tsp peppercorns
1 cinnamon stick (about 2 inches long each)

 
I've kept them up to two weeks in the juice- they were just fine and still fresh and....

Of course you can just slip some eggs into your favorite recipe! They will be delicious. Just make sure the eggs get covered with the pickling juice.

 
Thanks! I've had these at Phillipe's in Los Angeles. They serve them with their famous French Dips.

 
How sweet!! We just ate the pickled beets out of the jar then plopped the hardboiled eggs in...

I like the idea of making the Scotch eggs using the pickled eggs - I've never made Scotch eggs before.

 
I've never made Scotch eggs. I'm trying to figure out if, while trying to get the gang to try them,

it would be helpful or not to say, "Look, they're Day-glo pink inside!!"

LOL, I'm sure they're delicious.

 
What sausage meat do you use...I only use sausage meat from....

a brand in either SA or UK as I find the American meat not true to taste.....there must be a diff kind of sausage meat to use I can get this side of the world.....
One of my fav. snacks to buy when wandering down Fleet Street in London when I was younger...these little places now are mostly gone and where you can buy the Scotch eggs they are wrapped in cellophane packets, taste like cardboard and have a ridiculously bright yellow yolk....it makes me feel ill just thinking of it.....
Just another old time healthy food gone down the tube!

 
Easy, Ang-bring eggs to almost room temp, pat dry, dust with flour...

Mold sausage mix around the eggs (I use an egg in the sausage mix- helps hold the "crust" on) tightly and d-d-d-deep fry until brown..

I have also successfully baked these little bundles in the oven-it is really unconventional though. I mix up half parmesan cheese and half dry Potato Buds, whirled until powder in the FP, dust the outside of the bundles, drizzle with a bit of melted butter or brush with oil and bake at 350 for about 30 minutes.

 
Joe, Scotch Eggs were forever made with just plain hard cooked eggs, not pickled or Day-glo

 
I understand you both, and I can't help but think of the opening scene of "The Blob."

 
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