Monday, March 29, 2010

Easter (04/04/10)

Pink Pickled Easter Eggs

Serves 6


4 fresh beets, washed

1 cup apple cider vinegar

1 cup water

½ cup brown sugar, packed

2 teaspoons salt

3 whole cloves

1 bay leaf

1 medium white onion, sliced

6 hard-boiled eggs, shelled


1. Steam beets until fork tender, about 30-35 minutes. Remove from heat. When cool enough to handle, peel and quarter.

2. In a small saucepan, bring apple cider vinegar, water, brown sugar and salt to a boil. Lower heat to a simmer and cook until salt and sugar are completely dissolved, about 5 minutes.

3. Place beets in a large airtight container. Pour hot cider mixture over beets and bring to room temperature. Add eggs and onions to mixture. If eggs, onions and beets are not completely submerged, add more water. The pickled eggs will be ready to eat in two days. They will keep in the refrigerator for about one week.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.