Pickled Eggs

Pickling is one of my passion but this one was a pleasant surprise 😀

Pickled eggs ??? :O

I was asked this question a few weeks back by a foodie friend living in my neighborhood.  Seeing my nonplussed expression, she elaborated how she and her husband in their last US trip had this pickled egg in a bar. Ahaan !!! 😀

So far to my knowledge, i had heard about meat pickling an age old tradition in European countries and fish pickling in various part of the world, including India. Besides pickling of fruits, flowers and vegetables, I was indeed ignorant about pickled eggs. My taste buds were intrigued and i couldn’t wait to pickle some eggs. 😉

I took help from the ‘ Google God’ for some ideas and came across numerous ways of pickling different kinds of eggs from Oriental to American.

Too confusing !!!

Hence I simplified the matter for myself 😉

Here’s what i did…….

INGREDIENTS

5 nos – hard boiled eggs (peeled)

1 no – beetroot

2 nos – cardamom pods

3/4 cup – Cider vinegar

1 nos – small onion (sliced)

1 tbsp – sugar

3/4 cup – beet juice

pinch of dried lemongrass

METHOD

Dice the beetroot and put to boil in a pan on medium flame with 1 1/2 cup of water. Cover and let it simmer for 30 mins. This will produce the beet juice. Remove from heat and pour it out in another container.

In the same pan, add the cider vinegar, the beet juice, onion, cardamom pods and sugar. Simmer on medium flame till sugar melts. Take it off fire and allow it to cool.

Place the peeled eggs in a jar and pour the vinegar mix over it. Add the cardamom pods, onion slices and few of the beetroot pieces.

Cover and refrigerate. The pickle will be ready to eat in a month’s time.

Note : You may add your own flavorings. Pickled eggs, as i found, adds zing to salads and sandwiches. You may try it in making of burgers, subways and pizza.

To add more color to the eggs, increase the beetroot quantity.

 

Tastes are not defined by boundaries. Just let your imagination loose 🙂

Happy pickling !! 😉

Cheers !! 😀

 

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