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Pickled Eggs with Beets
When I was growing up our Easter Dinner wouldn’t be the same without these wonderful tasting, brightly colored eggs with beets on the table. My mom would serve pickled eggs and beets with thinly sliced onions and warmed sauerkraut. This particular dish made my German dad very happy.
Many European countries have been pickling for centuries. It was and still is a way to preserve their summer gardens bounty for the up coming long winter season. The definition of “ to pickle” means: to preserve food in a vinegar mixture or seasoned brine. Among the more popular foods used for pickling are cucumbers, pearl onions, cauliflower, mushrooms, pig’s feet and herring.
A spice blend used in mixtures to Pickle various food, as well as to season certain dishes. The blend can vary greatly from one company to the next but some of the spices include allspice, bay leaves, cardamon, cinnamon, cloves, coriander, ginger, mustard seeds and peppercorns. They are usually whole or in coarse pieces. Pickling spice can be found in supermarkets everywhere but in some areas it may be considered “seasonal.”
A gorgeous dish to set on your Easter brunch table.
- 2 15 oz cans whole beets
- 12 hard-boiled eggs, peeled
- 1 cup sugar
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon pickling spice
- thinly sliced onions
- warmed sauerkraut
Drain beets, reserving 1 cup juice (discard remaining juice or save for another usPlace beets and eggs in a 2-quart glass bowl or jar. In a small saucepan bring the sugar, water, vinegar, reserved beet juice and pickling spice to a boil. Pour over beets and eggs; cool.
Cover tightly and refrigerate for at least 24 hours before serving.
Remove eggs and beets with slotted spoon. Place in a bowl with thinly sliced onions. Serve with warmed sauerkraut.