Happy Valentine’s day to all of you lovers out there!

I just wanted to share what I made for my valentine…

2 dozen Pickled Beet Eggs… They are red and he loves them!

I learned how to cook perfect hard-boiled eggs by making them with Dan. Now, if I could only get better at peeling them…

I made a few small jars of pickled red beets about a month ago to use for this project.  To make the pickled beets I used thinly sliced beets, dill, and garlic in small 8oz. size jars. I use the brine that I use to pickle everything for both the beets and the eggs. They came out pretty good but they didn’t really get soft like the pickled beets you buy in the store. I haven’t been canning my pickled veggies so nothing I have been making has been getting soft. I like them to stay crunchy, so I have been sticking with “refrigerator pickles” so far. I think I am going to try canning the beets next time to see how they come out. 

I hard boil the eggs by placing them in a large pot, covering them with water, and bringing the water up to a boil. When the water boils, cover the pot with a lid and turn off the heat. Let the eggs sit in the pot  for 15 minutes (for large eggs). Remove the pot from the stove and drain the water. I peel the eggs under running water to cool them as I peel. The running water also helps the shell peel off… though I still am not very good at peeling them well, so I’m not sure if this is the best method. Next time I am going to try this.

The eggs go into two Ball quart size jars with 10-15 whole black peppercorns, 1 bay leaf, 10-15 whole coriander seeds, a sprig of dill, and a smashed clove of garlic. I split the small jar of pickled beets (with their brine)  between the two jars of eggs. Cover the eggs with warm brine (3 cups water, 1 cup aged white wine vinegar, 2 tbsp salt) and close the lid.

I think they taste the best after they have pickled in the refrigerator for 3-4 days. They turn a very pretty purple-red color that looks amazing next to the yellow yolk when you cut it in half. I plan to try to make special deviled eggs with pickled onions and dill one of these days out of the pickled beet eggs.

I’ll have to hide the batch if I ever want to make anything with them because Dan devours these every time they are in the refrigerator. I hope you enjoy them as much as he does!