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.
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!