Comfort Cooking Abroad

Get a taste of home no matter where you live

Pickled Beets and Eggs

Some lovely purple pickles.

Some lovely purple pickles.

I’ve recently gotten very interested in pickling. Pickling is a fantastic way to preserve vegetables so that you can eat them out of season. Making them yourself also means that you can cut sown the amount of sodium to make them even healthier. Pickled vegetables retain their fiber and vitamins, and properly fermented vegetables boost healthy gut bacteria for better digestion. I started my pickling adventures with pickled beets because I’ve had, and enjoyed, them before. Turns out their quite easy to make at home.

Ingredients for 1 quart

3 eggs – hard boiled, peeled and quartered

3 medium beets – roasted, peeled and sliced

1 small onion – thinly sliced

1 cup white vinegar

1 cup water

1 tablespoon sugar

1 teaspoon salt

Once you have all of your vegetables ready, it should only take about 15 minutes to make your pickles. Just combine the vinegar, water, sugar and salt in a pan and put over medium heat on the stove. You don’t need to bring the mixture to a full boil, just dissolve the sugar and salt. You can omit the sugar and salt if you like, but I wouldn’t recommend leaving those out if kids will be eating the pickles. Also, remember to avoid standing over the pot due to the vinegar fumes.

While the pickle is heating, layer all of your prepared vegetables and eggs in a 1 quart jar. You might want to wear gloves while you work with the beets or your hands will end up stained. You might have to press the vegetables down slightly to pack them in.

Once the sugar and salt in the pickling liquid has dissolved, let it cool slightly so that you will be able to handle the glass jar as you fill it. After it is cool enough, just pour it slowly over the vegetables. It is important to go slowly so that the liquid can get down between the vegetables and fill all of the spaces. You will probably have some liquid leftover. Let the jar rest for a few moments before you put the lid on because sometimes there are little air pockets or the vegetables will absorb some of the liquid and you will need to add more liquid. This is totally normal. When you feel like you’ve added as much liquid as you can, put the lid on and put it in the fridge. Leave it alone for at least three days before you eat the pickles.

Pickled beets and eggs with tuna noodle casserole.

Pickled beets and eggs with tuna noodle casserole.

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