By Tom Midford
Beet Pickled Eggs Recipe
Ingredients
Eggs: Use the freshest eggs you can for this recipe. You will need to hard boil them first, which you can do in an air fryer or on the stovetop.
Vinegar: I like to use apple cider vinegar for the pickling juice. It has a less harsh flavor than white vinegar, but you can use any other vinegar you have on hand.
Sugar: The sugar in the pickling liquid helps to balance out the sharpness of the vinegar. Use white cane sugar.
Beets: For color and taste. Use packaged pre cooked beets or you can roast or boil raw ones before using them.
Water
Directions
Place the eggs into a large mason jar.
Add the beets and pour over the pickling liquid. The pickling liquid is made up of the vinegar, sugar and water that you can heat together on the stovetop until the sugar dissolves.
Allow the mixture to cool and then seal and place in the fridge for 24 hours. You can shake it around to evenly distribute the eggs and beets if you’d like.
History
The first beets were eaten for their greens, and their roots were occasionally used in medicine. They were so incredibly popular in Ancient Greece and Rome that methods were developed for cultivating them during summer, as they had previously only grown during the spring and fall. It wasn’t until around 1542 that the beet’s roots began to be harvested. Originally, this root resembled a parsnip, but by the late 1500s, the modern bulbous shape of the beet had begun to take form.
Beets did not become popular for another two centuries. They first became popular in Northeastern Europe. A way to produce beet sugar was developed in 1747. This led to beets being used to make molasses, beer, and many other things. Today, 20% of sugar produced in the world comes from beets.
Citations
1.Feel Good Foodie. (2021, June 11). Beet Pickled Eggs. FeelGoodFoodie. Retrieved September 27, 2022, from https://feelgoodfoodie.net/recipe/beet-pickled-eggs/
2. Avey, T. (2014a, October 10). History of Beets | The History Kitchen. PBS Food. Retrieved September 28, 2022, from https://www.pbs.org/food/the-history-kitchen/history-beets/