Since I’m known in my family for enjoying particularly strange food, my sister, Joy (who now also has a recipe blog – http://joyiscooking.wordpress.com/) made me Beet Pickled Eggs for my birthday. Now I’ve eaten a lot of things that most wouldn’t touch, including things like natto, kani miso (crab brains), and durian, but these beet pickled eggs are definitely hella weird. This is the recipe she used:
1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
1 cup beet juice*
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard cooked eggs, peeled
*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.
1. Peel the eggs and place in the bottom of a clean glass jar, quart sized.
2. In a medium saucepan, add the vinegar, water (or beet juice if using), onion. sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onion is translucent, about 5 minutes. Remove from heat and let cool.
3. Add the beets, beet juice, and vinegar onion mixture to the eggs in the jar, covering the eggs completely.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the jar, the more the pickling juice will penetrate the eggs. I let mine sit almost two weeks.