Proper Pickled Eggs Beets A Pub Lunch Classic

Proper Pickled Eggs & Beets: Pub Grub Perfection!

Ever wondered what makes a proper pub lunch, proper? Honestly, it's those little things. I was thinking about pickled eggs and beets the other day, and how they just scream "British pub" to me! This recipe is my take on that classic.

It's got a touch of sweetness, a bit of tang, and seriously, it's addictive.

What's the Big Deal About Pickled Eggs with Beets?

Pickled beet eggs are a tradition that goes back generations. The beet juice gives them that awesome colour. This recipe is proper old fashioned pickled eggs at their finest.

It's easy to make, using ingredients you probably already have.

This pickled egg recipe easy is for anyone who loves a good snack. It's simple to make, so you don't have to be a fancy chef.

It'll take about 2 hours and 17 minutes, plus a day or two for pickling, and it will serve about six people.

Why You Need These Pickled Eggs in Your Life

These aren't just tasty, they're good for you too! Eggs are packed with protein, and beets are full of vitamins.

It's the perfect thing to bring to a buffet. I guarantee everyone will be asking for the pickled eggs and beets recipe .

Plus, they look amazing! A little bird told me that these beetroot pickled eggs will bring some joy to your tastebuds.

Time to grab the ingredients. You'll need eggs, beets, vinegar, sugar, and some spices to start.

Proper Pickled Eggs Beets A Pub Lunch Classic Recipe Card

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Preparation time:02 Hrs 20 Mins

Cooking time:57 Mins

Servings:6 servings

Ingredients:

• 6 large eggs
• Ice water (for shocking the eggs)
• 1 pound (450g) small beets, trimmed and scrubbed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (240ml) distilled white vinegar
• 1 cup (240ml) water
• 1/4 cup (50g) granulated sugar
• 1 tablespoon pickling spice (or a mix of mustard seeds, coriander seeds, black peppercorns, and dried chili flakes)
• 1 teaspoon kosher salt
• 2 cloves garlic, smashed
• 1 bay leaf
• 1/2 red onion, thinly sliced
• Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)

Instructions:

• Cook the Beets: Toss beets with olive oil, salt, and pepper. Wrap them in foil and bake in preheated oven at 400F (200C) for 45 minutes, or until tender.
• Cool and Peel the Beets: Let beets cool slightly. Rub off the skins with a paper towel. Slice or quarter the beets.
• Cook the Eggs: Gently place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately reduce heat to a simmer and cook for 12 minutes.
• Shock and Peel the Eggs: Transfer eggs to the ice water bath for 5 minutes. Gently peel the eggs.
• Prepare the Brine: Combine vinegar, water, sugar, pickling spice, salt, garlic, and bay leaf in a saucepan. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
• Assemble and Pickle: Place sliced beets, red onion, and peeled eggs in sterilized jars. Pour the brine over the eggs and beets, ensuring they are completely submerged.
• Chill and Wait: Seal the jars and refrigerate for at least 24 hours, preferably 72 hours, for the flavors to meld.

Nutrition Facts

Calories:200

Fat:10g

Fiber:2g

Recipe Info

Category:Snack

Cuisine:British

Ingredients & Equipment

Let's talk about what you need to make these amazing pickled eggs and beets . This is where the magic starts.

Get ready to transform ordinary ingredients into something special, perfect for a pub lunch .

Main Ingredients - The Star Players

• 6 large eggs. Get the freshest you can. It makes a difference.
• Ice water. For shocking the eggs! This stops the cooking and makes them easier to peel.
• 1 pound (450g) small beets. Look for firm, smooth beets. Avoid any that are soft or wrinkly.
• 1 tablespoon olive oil. Just a good quality olive oil.
• 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• 1 cup (240ml) distilled white vinegar. This is the backbone of our pickled eggs with vinegar .
• 1 cup (240ml) water.
• 1/4 cup (50g) granulated sugar.
• 1 tablespoon pickling spice. Or make your own with mustard seeds, coriander seeds, peppercorns, and chili flakes!
• 1 teaspoon kosher salt.
• 2 cloves garlic, smashed.
• 1 bay leaf.
• 1/2 red onion, thinly sliced.
• Optional: 1/4 teaspoon red pepper flakes. For a kick!

Seasoning Notes - Flavour Boosters

Pickling spice is key. It gives that classic pickled flavour. Sub it with mustard seeds and peppercorns. The garlic and bay leaf add depth. Don't skip them!

Red pepper flakes give a subtle heat. I love a bit of spice with my pickled beet eggs . Honestly, it's addictive!

Equipment Needed - Keep It Simple

• Large saucepan. For boiling those eggs!
• Slotted spoon.
• Small saucepan. For the brine.
• Large bowl filled with ice water.
• Sharp knife. For slicing the beets.
• Cutting board.
• Sterilized jars or airtight containers.

Most of this you probably already have. I reckon you could even use a big pot instead of two saucepans if you are doing it at home.

These old fashioned pickled eggs are super easy.

Proper Pickled Eggs & Beets: A Pub Lunch Classic

Alright, let's get cracking! Nothing says pub lunch recipes quite like pickled eggs , and when you throw in some beetroot, you've got a real taste of Blighty (that's Britain, for our friends across the pond!).

This recipe is a nod to that classic combo, but with a bit of chef-y finesse. Think of it as your nan's old fashioned pickled eggs , but upgraded.

Honestly, pickled eggs with vinegar are a revelation!. It is also a great pickled egg recipe easy to make!.

Prep Steps: The Key to Pickling Success

Mise en place is just a fancy way of saying "get your stuff together first." For this pickled eggs and beets recipe , it means:

• Boil those eggs and cool them down.
• Cook your beets until tender. I always make a batch of roasted beetroot, for quick pub lunch recipes.
• Measure out all your brine ingredients.
• Have your jars sterilized and ready to roll. This is the essential mise en place.

Time-saving tip: Cook the beets a day ahead. Trust me, you will thank me later!

Step-by-Step: Pickling Perfection

Ready to get pickling? Here's how it goes:

1. Cook the beets: Wrap beets in foil with oil, salt, and pepper. Bake at 400F (200C) for 45 minutes .
2. Cool and peel: Let beets cool slightly. Rub the skins off. Slice them up.
3. Boil the eggs: Simmer eggs for 12 minutes . No green yolks, please!.
4. Shock and peel: Ice bath! Then, gently peel those eggs.
5. Make the brine: Boil vinegar, water, sugar, spices, garlic, and bay leaf. Let it cool a bit.
6. Assemble: Layer beets, red onion, and eggs in jars. Pour the brine over it.
7. Chill out: Seal the jars. Refrigerate for 24- 72 hours . Patience, grasshopper!. This is an easy pickled beet eggs recipe

Pro Tips for Pickled Beet Eggs

Here are a few things I've learned the hard way:

• Don't overcook the eggs. Nobody wants a rubbery egg.
• Use quality eggs. They peel easier.
• Common mistake to avoid: Not sterilizing your jars! This is crucial for food safety.

And if you're feeling fancy, add a pinch of red pepper flakes to the brine. It gives it a nice kick! A nice serving sugestion is including a plougmans platter with beetroot pickled eggs .

The longer the eggs and beets sit in the brine, the more flavour they absorb. So, if you can wait a few days, you'll be rewarded with even more delicious red beet pickled eggs .

Recipe Notes for Your Proper Pickled Eggs and Beets

Okay, so you're ready to dive into the world of pickled eggs and beets ? Awesome! Before you get started, let's chat about a few things to keep in mind.

Think of these as little whispers from someone who's been there, done that, and maybe even had a few pickling mishaps along the way!

Serving Your Spectacular Pickled Beet Eggs

So, how do you show off your amazing red beet pickled eggs ? Honestly, the possibilities are endless!

Plating and Presentation Ideas: Slice those pickled eggs and beets in half and arrange them artfully on a plate. Garnish with a sprig of fresh dill.

Or, if you are feeling fancy, a dollop of crème fraîche. Trust me, it elevates the whole thing!

Complementary Sides or Beverages: A classic pub lunch recipe calls for some crusty bread and a good cheese. A pint of your favorite ale on the side.

You know, the kind of thing you would find in a proper British pub. Honestly, it doesn’t get much better than that.

Storage Secrets for Beetroot Pickled Eggs

Nobody wants soggy eggs. So, here are some tips!

Refrigeration Guidelines: Keep your pickled eggs with vinegar in the fridge. They will last for up to a week, maybe even a little longer if you’re lucky.

Just make sure they’re fully submerged in the brine, alright?

Freezing Options: I wouldn't recommend freezing. Pickled eggs tend to get a bit weird and watery when thawed.

Reheating Instructions: Nope. Just grab 'em straight from the fridge.

Variations on this Pickled Egg Recipe Easy

Want to jazz things up a bit? Sure, here are some ideas.

Dietary Adaptations: Want a lower sugar version? Use a sugar substitute. Simple!

Seasonal Ingredient Swaps: You can use different kinds of beets. Golden beets add a beautiful color contrast.

Nutrition Nuggets

Let's break it down simply.

Simplified Nutrition Information: Each serving has about 200 calories. It also has 10g of protein. It contains 10g of fat, and 15g of carbs.

It has roughly 10g of sugar. The salt will be around 300mg. Remember, these are just estimates.

Key Health Benefits: Eggs are a great source of protein. Beets bring you fiber and vitamins. And the vinegar? Well, some say it's good for you!

So there you have it! Everything you need to make amazing old fashioned pickled eggs . Don't be afraid to experiment, have fun.

Get ready for your perfect pickled eggs pub style . Most importantly, enjoy every bite of your easy pickled beet eggs !