Ruby Jewels Pickled Eggs and Beets
Recipe Introduction
Fancy a trip down memory lane with a modern twist? Ever wondered how to make pickled eggs and beets ? Honestly, they're surprisingly simple and packed with flavour.
Think slightly sweet, tangy, and totally addictive. I've been playing around with this recipe for ages, and I think I've finally nailed it.
Ruby Jewels: A Blast From the Past
These aren’t your average eggs. Pickled beetroot eggs , or as I like to call them, Ruby Jewels, have serious vintage vibes.
This recipe elevates the beetroot pickled eggs to something really special. They are not only delicious but also beautiful. This recipe combines earthy beets and a tangy brine.
This recipe is originally a pub snack ideas , that it's a timeless classic. These pickled eggs and beets offer a vibrant colour and flavour, making them a delightful snack.
Trust me, it is easy to make! Requires around 50 minutes of work, plus some time to chill in the fridge.
This recipe yields about 6 servings.
Why You'll Love This Pickled Egg Recipe
Beets are packed with nutrients! What's not to love? These pickled eggs recipe are fantastic for a simple lunch. Also, they're great on a platter for a party.
This recipe is great because they're easy to make, are beautiful and colourful, and make the best ploughman's lunch .
Get ready to dive in and discover how to pickle eggs and beets ! It's way easier than you think.
Plus, I'll share some tips and tricks to help you along the way. Even a simple recipe like this one can use some variations such as spice or sweetness.
These easy pickled eggs are not just a recipe, they're a flavor journey!
Ingredients & Equipment for the Best Pickled Eggs and Beets
Right, so you wanna make pickled eggs and beets ? Ace choice. I reckon it's one of those pub snack ideas that everyone secretly loves, even if they pretend they don't.
Honestly, who can resist a bit of tangy goodness? And these beetroot pickled eggs are super simple to knock together.
Main Ingredients
Here's what you'll need to create these vintage pickled eggs, measurements included:
- Eggs: 12 large eggs (US) / 12 x-large eggs (UK). Get the freshest eggs you can find it makes peeling them much easier.
- Beets: 1 pound (450g) fresh beets. Go for firm, smooth beets with no soft spots. Size doesn't really matter, but I find medium ones cook evenly.
- White Vinegar: 2 cups (475ml). This is your base. Don't cheap out use distilled white vinegar for a clean, tangy flavour.
- Water: 1 cup (235ml). Just your standard tap water will do.
- Granulated Sugar: ½ cup (100g). Adds a touch of sweetness to balance the vinegar.
- Kosher Salt: 2 tablespoons (30g). Essential for flavour and preservation.
- Black Peppercorns: 1 teaspoon (2g). Adds a subtle warmth.
- Mustard Seeds: 1 teaspoon (2g). A classic pickling spice.
- Bay Leaves: 2 . Adds a lovely aromatic note.
- Red Pepper Flakes: ½ teaspoon (1g) (optional). For a kick!
Seasoning Notes
The secret to amazing beetroot eggs is the balance of flavours. Don’t be afraid to experiment.
- Spice Combinations: Peppercorns, mustard seeds, and bay leaves are a must.
- Flavor Boosters: Red pepper flakes for heat, a pinch of dill, even a clove of garlic.
- Quick Subs: No mustard seeds? A teaspoon of Dijon mustard works a treat.
Equipment Needed
Keep it simple. You probably have most of this stuff already.
- Large Saucepan: For boiling the eggs.
- Medium Saucepan: For cooking the beets and the brine.
- Slotted Spoon: For rescuing eggs and beets.
- Sterilized Pint Jars (x2): Or any airtight containers. I reuse old jam jars. Honestly, sterilising is a must to keep everything food safe!
So there you have it, everything you need to get started on your journey to pickled eggs and beets mastery.
Next up, we're diving into the step-by-step instructions. Ready to learn how to pickle eggs and beets the right way?
Ruby Jewels: Making Your Own Pickled Eggs and Beets
Right then, fancy a bit of a blast from the past? Let's talk pickled eggs and beets ! These aren't your nan's pickled eggs.
We're giving this vintage pickled eggs recipe a modern twist. Think vibrant colours, a tangy sweetness, and a perfect pub snack vibe.
Honestly, this recipe is so easy, even I can't mess it up.
Prep Steps: Mise en Place Like a Pro
First things first, let's get organised. We need: 12 eggs, a pound of beets, white vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, and red pepper flakes (if you're feeling brave).
Got it? Good! Time saving? Get the eggs boiling while you prep the beets. Safety tip : Hot pans and boiling water are not your friends.
Be careful!
step-by-step: From Zero to Zesty
Okay, here we go:
- Boil your eggs for 12 minutes . Then, straight into an ice bath.
- Cook the beets in water for 20- 30 minutes , until fork tender.
- Simmer the brine (vinegar, water, sugar, salt, spices) for 5 minutes . Critical temperature point : bring to a boil!
- Slice those cooked beets into pretty half inch pieces.
- Peel the eggs like you mean it.
- Layer beets and eggs in sterilized jars.
- Pour that hot brine over everything, making sure it's all submerged.
- Chill for at least 4 hours before tucking in overnight is better!
Pro Tips: Secrets from the Kitchen
Want to take your beetroot pickled eggs to the next level? Add a teaspoon of baking soda to the egg water.
Makes peeling so much easier! Avoid overcooking the beets; mushy beets are a no-no. Common mistake? Not sterilising the jars.
Don't skip this; it's important! For a spicier variation, toss in a dried chilli to the brine. make-ahead option? These easy pickled eggs are even better after a few days in the fridge! The longer they sit, the deeper the flavour.
You know what I mean? It is the perfect addition to a proper ploughman's lunch , or just snack on them with a pint!
So, there you have it! My foolproof guide to how to pickle eggs and beets . Give it a go, and let me know what you think.
It makes for interesting pickled egg variations . Trust me, once you've tried these, you'll never go back to boring old eggs again.
Recipe Notes for the Best Pickled Eggs and Beets Ever!
Right, let's dive into the nitty gritty of making these fabulous pickled eggs and beets . It's not just about following a recipe; it’s about making it your recipe.
Here are a few pointers I've picked up along the way think of it as my little black book of beetroot pickled eggs secrets!
Serving Suggestions: Show 'Em Off!
Presentation is key, innit? Don't just chuck these pickled eggs on a plate. For a proper ploughman's lunch , arrange the ruby red pickled beetroot eggs and beets alongside some proper Cheddar, maybe some Branston Pickle, and a hunk of crusty bread.
Honestly, it’s like a little taste of England on a plate.
Fancy something lighter? Slice 'em up and toss them into a salad for a burst of flavour and colour. Or, for a simple pub snack ideas , serve them straight from the jar with some crackers.
Goes down a treat with a cold pint. I once served it with some home-made chips/fries and everyone loved it.
Storage Tips: Keeping 'Em Fresh
These easy pickled eggs are fantastic because they keep for ages. Once cooled, pop them in the fridge. They'll happily sit there for up to a week if they last that long, that is.
The longer they sit, the better they taste, as the flavour really penetrates.
Freezing isn’t really recommended for pickled eggs and beets , as the texture can change and the eggs get a bit weird, you know? But in the fridge, they are grand!.
When you want one, just grab it out. Job's a good'un!
Variations: Mix It Up!
Feel like getting a bit adventurous? You can tweak this pickled eggs recipe easily. For a bit of heat, chuck in a chopped chilli or two into the brine.
Or, if you're watching your sugar, swap the granulated sugar for honey or maple syrup.
Got someone who's not keen on eggs? No worries! Try pickling firm tofu instead same great taste, totally vegan.
Talking of, you could vary the vinegar for a tangier kick: Apple Cider vinegar works perfectly and for a stronger taste you can use Red Wine Vinegar.
These are easy pickled egg variations .
Nutrition Basics: Goodness in a Jar
Okay, so I'm not a nutritionist, but here's the gist. These pickled eggs and beets are a decent source of protein and some vitamins from the beets.
Beets are amazing for you!. Keep an eye on the salt and sugar content, though. Everything in moderation, eh? For one, how to pickle eggs and beets can be healthy.
Listen, making pickled eggs and beets is dead easy. Don’t be intimidated! Have a go, experiment, and most importantly, enjoy the process.
You might just surprise yourself and create your new favourite snack. Good luck, and happy pickling!
Frequently Asked Questions
Help! Why are my hard boiled eggs impossible to peel? Any tips for perfect peeling?
Ah, the bane of every cook's existence! For easier peeling, try adding a teaspoon of baking soda to the water when boiling the eggs. Also, immediately transferring the cooked eggs to an ice bath shocks them and helps the shells separate from the egg white. Works like a charm, most of the time!
How long do pickled eggs and beets last, and how should I store them?
Properly stored in the refrigerator, your pickled eggs and beets will keep for up to a month! Ensure they are fully submerged in the brine in an airtight container sterilised mason jars are ideal.
If you notice any off smells or discolouration, though, best to toss them safety first, like Jamie Oliver always says!
Can I adjust the sweetness or spiciness of the pickling brine in this pickled eggs and beets recipe?
Absolutely! The beauty of pickling is that you can tailor the brine to your liking. For a sweeter pickle, increase the sugar a bit; for more heat, add a pinch more red pepper flakes or even a sliced jalapeño.
Start small and taste as you go, it's all about finding that perfect balance like a proper Sunday roast.
What kind of vinegar is best for making pickled eggs and beets? Can I use something other than white vinegar?
While distilled white vinegar is the classic choice for its neutral flavour and clear colour, feel free to experiment! Apple cider vinegar or red wine vinegar will impart a slightly different tang and colour to your pickled eggs and beets. Just avoid balsamic vinegar, as its sweetness might be a bit overpowering.
I'm vegetarian. Is there a good substitute for the eggs in this pickled eggs and beets recipe?
Good shout! If you're looking for a vegetarian alternative in this recipe, try using firm or extra firm tofu. Cut the tofu into cubes of similar size to eggs before adding them to the brine. The tofu will soak up the delicious flavours and provide a protein packed alternative.
Ruby Jewels Pickled Eggs And Beets
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 200 calories |
|---|---|
| Fat | 9g |
| Fiber | 2g |
