After a lot of trial and error I’ve finally got these eggs right. They are so good it is hard to stop eating them! Using apple cider vinegar that contains the “mother” a good for you probiotic culture makes them a satisfying appetizer or snack. Using the method from Bon Appetit to hard boil the eggs results in egg yolks that are still a little soft but not too dried out. It is important to use organic or free range eggs for the best flavor. I like to use a fresh beet that has been roasted in the oven until it is caramelized instead of canned beets. Enjoy!
Candied Pickled Eggs
- 1 caramelized beet cut into cubes
- 7 Fresh organic or free range hard-boiled eggs peeled
- 1 1/2 cups apple cider vinegar with the "mother" divided see directions I use Bragg Organic Apple Cider Vinegar
- 2 tablespoons sea salt
- 1 cup cane sugar
- 1 sprig of dill (optional)
- Preheat your oven to 375 degrees F. Clean and peel your beet and cut it in half lengthwise. Place the beet on a cast-iron skillet and roast it in the oven until it caramelizes about 30 minutes. Remove from the oven and set it aside to cool. Then cut into cubes.
- In a large-sized saucepan, bring enough water to cover the eggs to a boil. Carefully add the eggs to the boiling water and gently boil 10 minutes. Remove from heat and submerge the eggs in a bowl of ice water to cool. Peel the eggs and set them aside.
- Add 1/2 cup of the apple cider vinegar, sea salt, and cane sugar to a medium-sized saucepan and heat lightly over medium-low heat until the cane sugar is just dissolved (do not overheat). Add the remaining 1 cup of the apple cider vinegar and cubed beets and stir to combine. Pour the mixture into a 1 quart sized ball mason jar or other glass container. Add the optional sprig of dill and the eggs.
- Place the egg mixture in the refrigerator to cool and consume within 3 days.Source: Method for hard boiled eggs is from Bon Appetit "Hard-Boiled Eggs" https://www.bonappetit.comrecipe for Candied Pickled Eggs solution is by Janel from twelvebasketfuls.com