Red Beet Eggs
Waste not, Want not…
So what do you do with all that lovely beet juice after you have eaten your pickled beets? In our house we make pickled eggs, or as Dan calls them, red beet eggs.
It’s a fairly easy process. Hard boil your eggs. The best way to do this is to put your eggs in cold water, (make sure you are not using really fresh eggs or you will not be able to peel them), bring the water to a boil and then turn the heat off, cover and let them sit for about 25 minutes. Drain and rinse with cold water until they are cool to the touch. Doing it this way will lessen the chance of having that ugly green ring around your yolk.
Put your beet juice in a pan with some onions and bring to a boil for a minute or two. You can add any other flavors you may like. Cloves, thyme, garlic and dill would be good. Of course it depends on the flavors that you put into your beets as well. We had cloves and peppercorns in ours so we didn’t add much besides the onion. Put your eggs in a large jar and pour the cooled juice over top.
It’s best to let these sit for a week or two in the fridge before you eat them. The idea is to make sure they are red all the way through.