Pickled Beets and Eggs
April 10, 2009 by Sandy Mitchell
Filed under Recipes
In my household, it just wouldn’t be Easter without a jar of pickled eggs and beets. Not only is this traditional dish pretty to look at, but it’s filled with Christian symbolism–the beet juice represents the blood of Christ and the eggs are a centuries-old symbol of rebirth, regeneration, and resurrection.
My group has already devoured the first batch I made and I’m making a second, hurried batch this morning. The recipe is easy.
Pickled Beets and Eggs
6-8 medium sized beets with green stalks cut off
6-8 hard-boiled eggs
1 1/4 c. cider vinegar
1/2 c. sugar
1 Tbsp. pickling spice
1/2 c. water
Boil the beets in water until fork tender. Drain and replace boiling water with cold water. Peel the beets. (The skins should just slip off in your fingers.) Slice into 1/4″ pieces.
Combine the vinegar, sugar, spice, and water in a medium saucepan and bring to a boil. Reduce the heat and simmer for about five minutes.
Put eggs and beets into a pickling jar or crock. (note: don’t make my mistake. Make sure that you test a vintage crock for cracks and leaks before pouring in the liquid.) Add the pickling liquid over top. The beets and eggs will store in the refrigerator for up to one month.
(photo credit: S. Mitchell)
