Traditional pickled eggs with beets just got a whole lot more interesting.
Spicy chiles and a simple seasoning mix add complex flavor without dimming their brilliant color.
Kate Ramos brings extra spice from dried Mexican chiles and a popular crab boil seasoning mix.
Credit: Blaine Moats
What are Pickled Eggs & Beets?
Pickled eggs are hard cooked eggs are peeled then soaked in a vinegar or brine.
In a large saucepan cover beets with lightly salted water.
Bring to boiling; reduce heat.
Simmer, uncovered, 10 to 12 minutes or until beets are easily pierced with a knife; drain.
Once cool enough to handle, use a sharp paring knife to peel the beets.
Wear latex gloves to minimize staining your hands.
Bring to boiling, whisking to dissolve sugar.
Divide beets, garlic, eggs, bay leaves, and chiles among three clean pint canning jars.
Pour hot brine over top to cover, leaving 1/4-inch headspace.
Chill overnight or up to 1 week.
If the pickling brine becomes cloudy or if you detect a sour or foul smell, toss them out.
Do not eat the eggs.
Overcooked and over-brined eggs may eat a little rubbery or tough.
ensure to avoid overcooking the eggs and don’t exceed the 2 week storage time.
Or drain, then chop eggs and beets to make a gorgeous pink egg salad.
Top seared salmon with slices of beets, eggs, and drizzle of the spicy brine.
2,000 calories a day is used for general nutrition advice.
