Sunday, April 27, 2008

Pickles x 2

This post is a 2-fer - I was saving up the first recipe until I tried another bright idea. Last year I made pickled pink beets & eggs and not only were they pretty, but also extremely delicious. Again this year for Easter I whipped up a batch of these beauties and they did not disappoint!

To revisit... fill your pot with half water, half cider vinegar and bring to a simmer with 1 can whole beets and their juices, 1/2 to 1 cup brown sugar (taste it and add to your liking!), and a dash of cinnamon. After simmering for ~10 minutes, turn off the heat and add your already peeled and hard cooked eggs. Let that sit out at room temp until cool. Transfer to your fridge liquid and all where they will keep for at least a week.

Bright idea #2 came to me the day I made the picked eggs, but it took about a month to implement. We love giardinera in our house... if you are unfamiliar with this super yummy jar of goodness, it is a mix of spicy and pickled veggies like carrots, peppers and cauliflower. So I thought, what if I culd recreate this at home and add EGGS? Genius? Probably not, but I felt like one at that moment! I kind of came up with this on the fly, so bear with me.

Same as above - pot with half water, but this time I used half white vinegar instead of the cider vinegar. I used white sugar instead of brown and added some Kosher salt as well. At this point, I tasted as it's important to have the sour salty and sweet nicely balanced. I'd say about 1/2 cup white sugar and 2 tsps of salt, but it depends of how big a a pot you use (mine holds 8 cups).

Then I added at least 1 tbsp of crushed red pepper flakes, about 15 whole black peppercorns, 1 tsp mustard seed, and a couple of jalapeno rings for garnish. Most of the spicy flavor will come from the flakes. Follow the recipe from above, simmer 10 minutes, turn off heat then add your eggs and veggies. For veggies, I used frozen crinkle cut carrots and cauliflower. If you want to use fresh veggies, steam or parboil them first.

These were superbly tangy with a kick of hot in the aftertaste...perfect little pickles for your next soon-to-be-summer BBQ!

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