In this class you will learn how to make pickled boiled eggs, tinted pink with a beet. This is the perfect snack to have on hand in the refrigerator during the summer months. This class is appropriate for the beginning cook or a more experienced cook looking to extend their repertoire into pickling. No skills are required beyond boiling water! The ingredients are common and inexpensive.
Pickled food last longer. It is a natural, healthy way to extend the shelf life of boiled eggs. Eggs are a powerhouse of nutrition and can be part of most people's diet. Prepare this on the weekend and have instant access to a tasty snack or lunch food all through the coming week.
Equipment needed:
- saucepan for boiling water
- quart jar with lid (a canning jar is perfect, but any quart jar with a lid will do)
Ingredients needed:
- 1 dozen egg
- 1 cup filtered water
- 1/2 cup apple cider vinegar (ok to use distilled vinegar)
- 2 tablespoons salt (not iodized)
- 1 small beet
The project for this class is to make your own jar of pink pickled eggs. Amaze your family and friends with this colorful healthy snack.
Project steps:
1) Hard boil 1 dozen eggs
2) Cool and peel the eggs
3) Prepare the pickling solution.
4) Place eggs and beet in a quart jar. Pour the pickling solution over the eggs.
5) Place the quart jar of eggs in the refrigerator for 24 hours.
6) Start using your pickled eggs!
Take and share pictures of your jar of pickled eggs and how you use them.
