We have to thank the Americans – the immigrants from Alsace, Southwest Germany and Switzerland for this wonderful dish.
These bar snack bright eggs also are often served for Easter. I think they are so beautiful and festive that it is worth to decorate a Christmas table with them. Just imagine how attractive these beet marinated eggs stuffed with something delicious can be.
Today I would like to marinate my leftover Easter eggs as I usually do. The rounds of beet pickled eggs as well as slices of soy sauce marinated eggs are great in salads. Also they can be a wonderful complement to meat, poultry or fish dishes as well as a delicious and nutritious snack.
Pickled Eggs with Beets
one quart jar
- 5-6 boiled eggs
- 1 baked or boiled beet
- 1 clove garlic, minced
- 1 tbsp pickling spice (mixture of black pepper, coriander, mustard seeds, dill, fennel, bay leaf, red pepper flakes)
- ¼ cup sugar
- ½ tsp salt
- 1 cup apple cider vinegar
- 1 cup water
Peel the eggs.
Peel the beets and cut into four segments. Slice each segment crosswise.
Put the garlic and some beet slices on the bottom of a glass jar.
Add the eggs and the rest of the beets.
Prepare the marinade. In a non-reactive saucepan, combine the vinegar, water, salt, sugar and pickling spices. Bring to a boil and simmer over low heat until the sugar dissolves.
Pour the hot marinade over the eggs and beets. Cover tightly; cool and marinate in a refrigerator for at least 24 hours; 48 hours or more is better.
Serve the eggs with a baguette, butter, fresh dill, parsley, spring onion, in salads or with meat, chicken or fish.
Cook with pleasure!