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Johnnie Carling · 12-22-2011, 03:24 PM

Oh, picture of pickled beets and eggs I found on the web

**Soen Eber** · 12-22-2011, 05:31 PM

I've had these at a kosher deli - absolutely delicious! Its a bit like cranberry sauce in flavor and texture, but more firm and not as sweet.

Johnnie Carling · 12-22-2011, 06:29 PM

Hummm I wonder if it's the same thing? Cranberry sauce would be the last thing I think of.

The texture of the beets is like the inside of a dill pickle, they don't have the snap of the skin. The eggs are pretty much like normal hard boiled egg texture but a bit tougher.. I want to say rubbery but that doesn't sound tasty

Jura Shepherd · 12-22-2011, 09:16 PM

So pretty!

I haven't had the eggs, but I love pickled beets. I just like beets period. I like them roasted with a little butter and lemon too.

**eku Zhong** · 12-23-2011, 02:43 AM

i would eat it..
looks pretty too..
i like pickled stuffs.. sour stuffs etc..

Taco Rubio · 02-26-2012, 10:23 PM

I'm so sorry i missed this thread!

For the superbowl, I made up a couple dozen pickled eggs. Here's the recipe I use. I sure did enjoy them.

Recipe of the Week: Joe Jost's Pickled Eggs Recipe - Orange County Restaurants and Dining - Stick a Fork In It

Rose Alba Karuna · 02-29-2012, 12:07 PM

Quote:

Originally Posted by Taco Rubio

I'm so sorry i missed this thread!

For the superbowl, I made up a couple dozen pickled eggs. Here's the recipe I use. I sure did enjoy them.

Recipe of the Week: Joe Jost's Pickled Eggs Recipe - Orange County Restaurants and Dining - Stick a Fork In It

I love the color of these I think I'm going to try both and have naturally colored Easter eggs!

Interesting that the recipe says not to refrigerate for a couple of days, I wonder if that's to keep them from getting rubbery?

Wonder if I'd have any issues in Florida since it's so hot here?

Sea Warcliffe · 02-29-2012, 12:30 PM

Yay Joe Josts! Classic example of all that is strange and good in Long Beach. One of my friends even had his wedding reception there (much to the consternation of his new mother-in-law). Two pickled eggs dribbling on a pile of pretzel sticks all wrapped in paper and passed to you like a gift wrapped benediction. Good times.

Though I must say these pretty pink eggs intrigue me. I don't care for sweet pickles, but I bet I could use a more sour recipe for the brine.

Johnnie Carling · 02-29-2012, 02:29 PM

Quote:

Originally Posted by Rose Alba Karuna

Interesting that the recipe says not to refrigerate for a couple of days, I wonder if that's to keep them from getting rubbery?

Wonder if I'd have any issues in Florida since it's so hot here?

It's the vinegar that makes the rubbery, but we are not talking pencil erasers or anything, just a firmer texture to the whites. Really it's one of the things that make them good.

They should be fine in the Florida weather as the vinegar/sugar or vinegar/salt combo is what preserves pickled foods. (the nasties can't live in it)

**Shiloh Lyric** · 02-29-2012, 06:23 PM

I love those! Around here, we just call them Red Beet Eggs. They're a staple at every cookout in the summer, and usually at most family get-togethers, also.

Taco Rubio · 03-01-2012, 05:38 AM

Quote:

Originally Posted by Sea Warcliffe

Yay Joe Josts! Classic example of all that is strange and good in Long Beach. One of my friends even had his wedding reception there (much to the consternation of his new mother-in-law). Two pickled eggs dribbling on a pile of pretzel sticks all wrapped in paper and passed to you like a gift wrapped benediction. Good times.

Though I must say these pretty pink eggs intrigue me. I don't care for sweet pickles, but I bet I could use a more sour recipe for the brine.

It's a small world, after all. The hoodie I'm wearing right now

Pickled Beets and Eggs
Johnnie Carling Join Date: Nov 2007 Posts: 2,648	Description: Well this one is a Midwest specialty. I made a batch yesterday for Christmas dinner, and thought I'd share. Pickled beets are a sweet pickle, and something my g-ma served just about every meal on the pickle tray she set out (along with dill, and regular sweet pickles). And the eggs turn out a beautiful dark burgundy color and taste divine. You will need a good size container for them.. A gallon size is perfect, and a container that is taller rather then wider works the best. I have some cheap "disposable" containers that are roughly the size of a milk carton that work great. Make sure it will fit in your refrigerator! You can get pickling spices at almost every supermarket, every brand is a bit different but this is what is in the Spice Islands brand that I have now: Allspice, Mustard Seed, Cloves, Cinnamon, Coriander Seed, Ginger, Black Pepper, Dill Seed, Chilies, Bay Leaves, Cardamom. You will need a big pot, stainless steel is the best, don't use a plain, non-coated aluminum pot as the vinegar might react with it. The beets will last a long time in the fridge, but you might want to use up the eggs in a week or so. You can serve this many ways, slice the eggs in half, use an egg slicer then put them on salads, make deviled eggs out of them, or just eat them whole like I do most of the time.
Other:	Ingredients:
Time: About 30 min work, 3 days sitting. Difficulty: Easy Serving Size: Bunches	1 dozen peeled hard boiled eggs 3 Cans of whole beets 1 1/2 cups vinegar (apple cider vinegar is the best) 1 cup sugar 1 tablespoon of pickling spice
Preparation:
Hard boil and peel a dozen eggs. Make it easy on yourself.. buy a dozen eggs and let them sit in the fridge for 5 days or so... makes them MUCH easier to peel. Put the tablespoon of pickling spices and tie them up into a little cheesecloth bag.
Instructions:
Put the peeled hard boiled eggs into the bottom of your container. Pour the 3 cans of beets and beet juice into the pot and turn the burner on. Add the vinegar, sugar, and bag of pickling spice. Stir it as it heats up to dissolve the sugar and let the spices mix with the liquid. (DON'T use a wooden spoon unless you want a red wooden spoon ) Turn the heat down right before it boils and let it simmer for about 5 min.. stirring every so often. Using a slotted spoon, scoop out the beets and put them in the container on top of the eggs. Now carefully pour the liquid into the container. Let it cool down on the counter for a bit then put a lid on and put it in the fridge for 3 days. ENJOY!

12-23-2011, 02:43 AM	#6 (permalink)
eku Zhong ガンバレ日本 *SLU Supporter* rotisserie compulsive Join Date: Mar 2009 Location: 田舎 Posts: 11,157 My Mood: Bistro Stars Champion! SL Join Date: 9/29/2007 Business: Culprit Client: LL beta	i would eat it.. looks pretty too.. i like pickled stuffs.. sour stuffs etc.. __________________ Culprit Blog * Culprit Store

02-29-2012, 12:30 PM	#9 (permalink)
Sea Warcliffe nubcake there otter be a law... Join Date: Sep 2009 Posts: 1,195 My Mood: Business: Deep Blue Sea designs	Yay Joe Josts! Classic example of all that is strange and good in Long Beach. One of my friends even had his wedding reception there (much to the consternation of his new mother-in-law). Two pickled eggs dribbling on a pile of pretzel sticks all wrapped in paper and passed to you like a gift wrapped benediction. Good times. Though I must say these pretty pink eggs intrigue me. I don't care for sweet pickles, but I bet I could use a more sour recipe for the brine. __________________

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12-22-2011, 03:24 PM	#2 (permalink)
Johnnie Carling Senior Member DEUS EST HOMO Join Date: Nov 2007 Posts: 2,648 My Mood: SL Join Date: 2007-08-17 Client: Viewer Development	Oh, picture of pickled beets and eggs I found on the web

12-22-2011, 05:31 PM	#3 (permalink)
Soen Eber blink *SLU Supporter* don't need status Join Date: Oct 2009 Location: Minneapolis, Minnesota, USA Posts: 3,368 My Mood:	I've had these at a kosher deli - absolutely delicious! Its a bit like cranberry sauce in flavor and texture, but more firm and not as sweet.

12-22-2011, 06:29 PM	#4 (permalink)
Johnnie Carling Senior Member DEUS EST HOMO Join Date: Nov 2007 Posts: 2,648 My Mood: SL Join Date: 2007-08-17 Client: Viewer Development	Hummm I wonder if it's the same thing? Cranberry sauce would be the last thing I think of. The texture of the beets is like the inside of a dill pickle, they don't have the snap of the skin. The eggs are pretty much like normal hard boiled egg texture but a bit tougher.. I want to say rubbery but that doesn't sound tasty

12-22-2011, 09:16 PM	#5 (permalink)
Jura Shepherd Senior Member mad Jedi hustle Join Date: Sep 2009 Posts: 3,391 My Mood: SL Join Date: 04/20/2007	So pretty! I haven't had the eggs, but I love pickled beets. I just like beets period. I like them roasted with a little butter and lemon too.

02-26-2012, 10:23 PM	#7 (permalink)
Taco Rubio Ishtar was a great film. Serenity Now! Join Date: Jun 2007 Posts: 3,205 My Mood: SL Join Date: 2/15/1878	I'm so sorry i missed this thread! For the superbowl, I made up a couple dozen pickled eggs. Here's the recipe I use. I sure did enjoy them. Recipe of the Week: Joe Jost's Pickled Eggs Recipe - Orange County Restaurants and Dining - Stick a Fork In It

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