The following recipe and excerpt for Pink Pickled Eggs are from “All I Think About Is Food” by Mamrie Hart. It’s available for purchase on Amazon.
I love a dusty gas station. Camo hats. Beer koozies that have jokes like “How do you get a farm girl to like you? A tractor.” The only problem is that the snacks I want to eat in these places scare the hell out of me. The biggest culprit . . . pickled eggs. How many years has that massive jar of pickled eggs been sitting there? And you are out of your mind if you think someone hasn’t reached in there with their bare hand! Add that to the fact that they’d always be sitting beside a jar full of pickled pigs feet, and your girl was out. That counter felt more Ripley’s Believe It or Not! than a place for a tasty treat. For these reasons, I never
tried a pickled egg till I was well into my thirties and had fully repressed the gas station memory. Now, I’m not only obsessed with their taste, but they are the prettiest dang things you can put on a plate.
Plus, you get these little pickled mustard seeds that look like yellow caviar on top and provide a much needed crunch. Sometimes, I make a small jar of these seeds just to have on deck, and I’m guessing now you will too.
Pickled Pink Eggs
Ingredients
Instructions
- Yes, I said hard boiled and did not give instructions for that because everyone has their own way of doing it and yours is the best. Take those eggs and place them in a sealable vessel. This could be a big ol glass jar with a lid, or even Tupperware.
- Combine the beet juice, sugar, apple cider vinegar, cloves, bay leaves, mustard seeds, and salt in a saucepan over medium heat and simmer for 5 to 7 minutes.
- Now, some people pour the hot liquid all over the eggs, but I feel like it gives a weird texture! To avoid that, let it cool. Then strain the liquid into the egg jar. Why? Because you want to retain the pickled mustard seeds. I pick out the cloves and the bay leaves so that I’m left with caviar looking texture nuggets. I like to use these as a garnish, so I store them in a separate small container in the fridge until I’m ready to use them. Let the eggs marinate for at least 3 hours but ideally overnight and prepare for a pink, pickled party in your mouth.
