Pink Pickled Eggs
Boiled eggs can be exciting, when you pickle them in bright beet-colored brine. The longer they soak in the brine, the deeper the color will go.
- 12 large eggs
- 1 red beet, peeled and chopped
- 1/2 cup balsamic vinegar
- 12 allspice berries
- 12 black peppercorns
- 1/4 cup sugar
- 2 teaspoons salt
- 4 cups water
- Put the eggs in 4 quart pan and add cold water to cover by an inch. Put on the stove on high heat. Bring to a full boil then remove from heat, cover and allow to sit for 9 minutes. Drain the eggs and rinse with cold water, immerse in ice water to chill quickly. When cooled peel carefully, trying to keep the surfaces from tearing.
- In a 4 quart pot, combine the beets, vinegar, allspice berries, black peppercorns, sugar, salt and water, and bring to a boil. When boiling, lower to a simmer and cook for 10 minutes.
- Pack the eggs in a wide-mouth quart jar or other storage container with a good lid. Pour the beets and liquid over the eggs and let cool, then put the lid on and swirl the jar to evenly distribute the liquid around the eggs. Refrigerate for three days before eating. The eggs will last up to a week in the refrigerator.
Try slicing these to garnish salads, slice onto sandwiches, or chop and pile them onto sliced cold roast beef.
98 calories, 6 g. fat, 211 mg. cholesterol, 127 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 8 g. protein