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Pink Pickled Eggs and Beets

July 9, 2016 Filed Under: Vegetarian Meals

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Pink Pickled Eggs and Beets

  • Author: Anya Fernald
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Description

Quick to make and ready to eat in a day, these are perfect to accompany meats. You can also add peeled hard-boiled eggs to the brine and let them pickle for a day or two alongside the beets, turning them a brilliant fuschia.


Ingredients

Scale
  • a bunch of red or golden beets
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1/4 cup sugar
  • 2 tablespoons kosher salt
  • 6 hard-boiled eggs (optional)

Instructions

  1. Put the beets in a medium saucepan and add water to cover. Bring to a boil over high heat and boil until the beets are tender but not mushy, 30 to 45 minutes. Drain, rinse with cool water, peel, and cut into 1-inch cubes.
  2. Add the vinegar, water, sugar, and salt to the now-empty saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat.
  3. Put the beets in a heatproof jar with a lid and pour the brine over. Peel the hard-boiled eggs and add them to the brine along with the beets. Let cool, then cover and transfer to the refrigerator. The beets are ready in a day but will keep, refrigerated, for up to 6 weeks; the eggs should be eaten within a day or two.

Notes

  • Not included in Large Real Food Box: Kosher Salt, Sugar

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Excerpted from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Brown W. Cannon III.

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