Beet and Red Cabbage Pickled Eggs

This post originally appeared in March 2015. Initially, there were only beet pickled eggs, so I have updated the recipe, changed the name to Beet and Red Cabbage Pickled Eggs, and uploaded some new pictures. The main text remains the same. I have also tried turmeric cured eggs, and while I did like the vibrant yellow color, I wasn’t impressed with the eggs’ aftertaste, but you might love it – google for the recipe.

Beet and Red Cabbage Pickled Eggs

The person developed the recipe for Deviled Eggs must have been a genius!

Who does not love Deviled eggs? We do!

Indeed, they are easy to make, diverse and so delicious. They are just a perfect appetizer for any occasion. Moreover, they are “a must” appetizer for almost any occasion, aren’t they?

I’ve been cooking Deviled Eggs for many years, and so far I’ve tried a number of options.

However, I haven’t tried much more options yet.

One of them was pickled Deviled eggs. I had wanted to dye them for a long time; however, I wasn’t sure I would love the taste of marinated Deviled eggs.

Having been scrutinizing a number of recipes, I finally found out a solution – to drastically decrease the amount of vinegar suggested in most of the recipes. Thus, these Deviled eggs have an intense color with a very subtle taste of the marinade.

Just perfect!

In fact, we loved the way they tasted. So next time I am going to try another recipe to get more piquant aftertaste.

You can start practicing too.

Why not? It’s Easter around the corner, thus you may need to utilize some eggs.

Beet and Red Cabbage Pickled Eggs

Yield: 6-10

Ingredients

    Beet Picked Eggs
  • 4 cups water
  • 2 medium red beets, peeled and sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 3-5 hard-boiled eggs, peeled
    Red (Purple) Picked Eggs
  • 4 cups water
  • 6 cups shredded red cabbage
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 2 bay leaves
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 3-5 hard-boiled eggs, peeled

Instructions

    Beet Picked Eggs
  1. In a medium pan combine the water, vinegar, spices, and beets and bring to boil. Simmer covered until beets are tender, for 20-25 minutes. Cool completely.
  2. Place the eggs into the beet mixture and leave for at least 2 hours in the fridge, gently stirring the mixture a few times. For the best results, leave the eggs overnight refrigerated.
  3. Remove the eggs and dry (I also wash under running cold water few seconds to remove the marinade).
  4. Cut the eggs in half lengthwise. You can serve the eggs like that or make deviled eggs.
    Red (Purple) Picked Eggs
  1. For the cabbage pickled eggs, combine all listed ingredients, bring to boil and cook, stirring and pressing the cabbage under the water with a spatula, for about 5-7 minutes or until it has reduced in volume.
  2. Cool completely and repeat with eggs as instructed for beet picked eggs.
http://www.havocinthekitchen.com/beet-and-red-cabbage-pickled-eggs-2/

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  1. This post is awesome, Ben! Beet pickled eggs are a huge thing where Laura grew up in central Pennsylvania. I’d never heard of ’em before that, but they’re everywhere in her hometown. All of the gas stations have huge jars of beet pickled eggs…you know, in case you get a craving while you’re pumping gas. Hah! I’ll have to try my hand at the homemade version sometime. Laura will love these!