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Springtime Side Dish

Savor the Flavor: Beet-Pickled Eggs
Photo by Jeremy Davis

➭ Main Ingredients

6 large eggs
1 can sliced beets
2 cups apple cider vinegar
2 cups water
1/4 cup sugar
2 tablespoons minced herbs  (dill and chives)
1 tablespoon plus 1 teaspoon sea salt
1 tablespoon black peppercorns
4 sprigs dill, plus more for serving
1 medium red onion, sliced thin

➭ Sauce Ingredients

1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
1 tablespoon Italian seasoning
1/2 teaspoon fresh ground pepper,  or to taste
1/2 teaspoon sea  salt, plus more  to taste
1 tablespoon  minced dill,  plus more for  garnish

➭ Directions

Hard-boil eggs according to favorite method. Keep in fridge until ready to peel.

In large, non-reactive pot, combine beets (plus juice), vinegar, water, sugar, spices, pepper and salt. Bring to a boil. Stir until sugar dissolves. Take off heat. Let brine cool.

Set out 2 quart jars. Layer onions, beets, eggs and 2 sprigs dill in each jar. Pour brine to cover. Seal and refrigerate overnight (up to a week). Note color will saturate eggs after 2 days.

Before serving, whisk to combine all sauce ingredients in medium bowl. To serve, sprinkle with minced dill and freshly ground pepper.