Tuesday, November 1, 2011
for the pickled eggs you'll need the equivalent of 3 12 oz jars of pickled beets. i got two bunches of large beets and it looks like its about the right amount (the picture is not to scale)--although you should make extra, these things are delicious on their own.
i boil them because it's easy, but wrapping them in foil is just as good and it gives them a great roasted flavor.
i've done a lot of experimenting with the brines for this recipe, and i've found that adding a little sugar really helps. my usual brine of just vinegar and salt made them too cloying. when they're packed in the jars make the brine:
1 cup white vinegar
1 cup water
1 1/2 teaspoons kosher salt
1/2 cup sugar
you might have to actually heat this brine up a little to dissolve all the sugar. let it come back to room temperature before you pour it over the beets.