Pickled beets, pickled eggs, hummus, herring and dill pickles. Eggs had only marinated for 24 hours. |
- 3 large beets
- 3 + 2 cups water
- 2 cup sugar
- 1 cup vinegar
- 1-1/2 tsp salt
- Wash beets, cut off ends and in half.
- Place beets in a medium-small sized pot with 3 cups of water (should be enough to cover) and boil until tender.
- Drain and reserve liquid for egg recipe.
- Remove skin from beets, slice into chunks and pack into sterilized jar(s).
- Combine sugar, 2 cup water, vinegar and salt. Bring to a boil (dissolving sugar).
- Pour vinegar mixture over beets leaving about 1/2 cm space at the top of the jar. Discard remaining liquid.
- Tighten lid on jar and let cool before refrigerating.
Pickled Eggs
- 8 eggs, boiled and peeled
- 1 cup beet liquid from beet recipe
- 1 cup white vinegar
- 1/2 cup sugar
- 2 tsp garam masala
- 1/2 stick cinnamon
- Loosely pack boiled eggs into a sterilized jar (my mistake was cramming them into a small jar).
- Combine beet liquid, vinegar, sugar, garam masala and cinnamon in a pot and bring to a boil (dissolving sugar).
- Pour mixture through a strainer into jar leaving 1/2 cm space.
- Tighten lid on jar and let cool before refrigerating.
- Let marinate for several days before opening.
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Mmm I love the saltiness of anything pickled and those eggs sound wonderful to me.
ReplyDeleteThe pickled eggs look gorgeous!
ReplyDeleteI first tried pickled eggs when I met my husband and I love them!
ReplyDelete