The Pickle Recipe is a fairly underwhelming film in which our protagonist, being short on cash, tries to hoodwink his grandmother out of her famous pickle recipe with hopes to sell it to the highest bidder. Of course, things don’t turn out as planned, hijinks occur, lessons are learned, relationships built and the predicted happy ending.
The obvious recipe choice here is a pickle. However, I’ve already made pickles once before and I’m not a huge fan of homemade pickles.
Luckily for me, I recently saw a photo of some beautiful, magenta beet pickled eggs. I knew I just had to try them!
Hard boiled eggs, being so soft, pickle extremely quickly. Plus, there’s the added bonus of pickled beets along with the eggs.
I served my pickled eggs on a bright summer salad. The eggs were visually stunning. And while they were tasty, I prefer regular hard boiled eggs and un-pickled beets on my salad!
Beet Pickled EggsAdapted from Love & Lemons
3-4 hard boiled eggs, peeled
Water, to cover beet
½ cup apple cider vinegar
1 teaspoon salt
1 teaspoon sugar
½ cup ice
Boil the beet until tender in enough water to cover, about 20 minutes. Remove the beet, reserving cooking liquid, and cool slightly.
Once cool enough to handle, rub the beet skin away and slice.
Meanwhile, place ½ cup of the beet cooking liquid, vinegar, salt and sugar in a small saucepan over medium heat. Heat until the salt and sugar dissolve. Stir in the ice to cool.
Layer the eggs and sliced beet in a canning jar. Pour the brine over the eggs and close the lid. Refrigerate for 24-48 hours. Remove the eggs from the brine (and beets, if you’d like) and serve.