Tuesday, July 17, 2018

Beet Pickled Eggs #KitchenMatrixCookingProject


These pickled eggs are not only delicious but are also very pretty having been pickled along with the beets.


They are perfect as a snack, as part of a meal or as an appetizer....



I am still working my way through the Kitchen Matrix Cookbook by Mark Bittman with my friends Cam of Culinary Adventures with Camilla and Karen of Karen's Kitchen Stories.


Bittman's Cookbook is different as it takes certain ingredients, in this case hard boiled eggs, and gives you different ideas on how to prepare them.  Then he encourages you to go out and do it your own way.  This is my kind of cookbook.

If you'd like to join us and don't have the cookbook you can get a lot of Bittman's recipes right on line. 

I make a lot of hard boiled eggs.  That happens when you raise chickens.  It is a good thing.  Hard boiled eggs are the perfect portable meal and the high protein content ensures that you will remain full until your next meal.

I decided to pickle the eggs this time.  This was one of Bittman's suggestions however I changed up his recipe a bit.


I started with cooked beets.  I sliced these and put them into a quart jar that had been sterilized in the dishwasher.

Then I added 6 hard boiled eggs.  I want to note, right here, that when I make these again I will reverse the order, putting the eggs in first followed by the beets.  I ended up just flipping my jar over and storing it upside down so the eggs would get evenly colored.  I am reversing the order in my recipe.


Then I added my pickling liquid, a cinnamon stick and some whole allspice.  I needed to add a little more boiling water to cover the ingredients in the jar, leaving 1/4" headspace. Seal with a lid and ring and let sit on the counter until room temperature.  You will hear the lid "pop" so you know it is sealed.  After cooling, you can store in the refrigerator and enjoy these at your leisure.


I served some of mine on this Charcuterie platter.  There was some items left when I removed the tray to serve dinner, but there was not one piece of egg left on this tray.

Another thing I will do differently next time is to add some onions to the mix.  But only because I love onions.  The pickled eggs were delicious just like this.

Let's take a look at what the others made with Hard Boiled Eggs.





And here is my recipe.....


#kitchenmatrixcookingproject, #beets, #eggs, #pickled, #canning, #salad, #appetizers,
Appetizer, Salad, Pickled, Canning
Fusion
Yield: 6 eggsPin it

Beet Pickled Eggs

These pickled eggs are not only delicious but are also very pretty having been pickled along with the beets.

ingredients:

3 beets, cooked, peeled and sliced
6 eggs, hard boiled
1/2 c. water
1/3 c. apple cider vinegar
1/3 c. white vinegar
1 cinnamon stick
4 whole allspice berries
additional boiling water, if needed

instructions:

Place the eggs into a quart size canning jar.  Add the beets to the jar above the eggs.

Bring the 1/2 c. water and both vinegars to a boil.  Pour over the beets and eggs.  Add additional boiling water to cover, if necessary, leaving 1/4" headspace.  Add the cinnamon stick and allspice berries. 

Seal the jar using a canning lid and ring.  Allow to come to room temperature.  You will probably hear the jar seal but if not, no worries, these are being kept in the refrigerator anyway.  Once cooled to room temperature store in the refrigerator for at least 3 days before serving.

NOTES:

This recipe inspired by The Kitchen Matrix Cookbook.
Created using The Recipes Generator

6 comments:

  1. I love your charcuterie platter. I've never had that talent! I also love that each one of us used a different section of hard boiled eggs! Yours sound delicious.

    ReplyDelete
    Replies
    1. Thanks Karen, I liked that about this challenge too.

      Delete
  2. That are beautiful!! You know me, I was SO tempted to pickle my eggs, but I really wanted to do the bagna cauda. Pickled eggs are up next though. Thanks for sharing.

    ReplyDelete
    Replies
    1. I did expect to see yours pickled Cam. LOL

      Delete
  3. Really love your recipe, looks absolutely delicious :)
    Have you seen this recipe?
    It is my absolute favorite, has just the right amount of sweetness with a touch of saltiness. It is kind of similar to yours but is really unique in the way it is prepared.

    ReplyDelete

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