“You’re pickling what with what now?”
This was my roommates reaction when I started making pickled eggs and beets. I didn’t realize that you wouldn’t know about this dish if you didn’t grow up near amish country. I guess you could pickle eggs without adding beets, but why miss an opportunity to eat something fluorescent pink?
I started with this recipe but I didn’t have any cinnamon stick. Instead of using ground cinnamon I decided to omit it entirely and added a bit of pepper. I found I had way more beet juice than the recipe predicted so I added a bit more sugar and vinegar and tossed in a few more eggs. In total I pickled eight eggs, but I probably could have fit more in the batch. In the future I’ll probably add a clove or two of garlic.
Mostly I just eat them straight from the jar, but I did manage to act like an adult one night this week and put them on a salad. I don’t know if they’ll last long enough for me to try them with any other dish.