Have you ever tasted a beet infused pickled egg?
The vivid colors of hard boiled eggs that have been bathed in a beet-infused pickling brine adds a bit of panache to any party. The brightly colored bite-size hors d’oeuvres have been popping up at many recent Charleston cocktail parties. Here’s our go-to recipe for this pretty protein packed hors d’oeuvres!
A dozen hard boiled eggs, peeled
1 beet, peeled and roughly chopped
2 cups apple cider vinegar
2 cups of water
1/3 cup packed brown sugar
1 medium onion sliced
3 cardamom pods
1 star anise
Simmer the chopped beat in a cup of water until tender (approximately 30 minutes). Strain out the beets and place the beet juice in a large Mason jar. Add apple cider vinegar, water, sugar, cardamom, and star anise. Mix well. Add eggs and onion. Refrigerate for at least two days before eating.
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Want to give this snack a try without the wait time? You’re in luck! Both Hominy Grill (207 Rutledge Avenue, Downtown Charleston) and Proof (437 King Street, Downtown Charleston) featured pickled eggs on their menu!
