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The Boston Globe

Food & dining

Recipe for pickled eggs with beets

Pickled eggs with beets.

Karoline Boehm Goodnick for The Boston Globe

Pickled eggs with beets.

Makes 12

If you have eaten a rubbery pickled egg and sworn off them, try again using the steam-cook or simmer-and-rest method. How gently the eggs are cooked affects how hard they become in the brine. The cider vinegar here is diluted with water, which averts the dreaded rubbery texture of pickled eggs.

1 large or 2 small beets (about
½ pound total), peeled and
thickly sliced

1 cup beet cooking water

3 cups cider vinegar

1 tablespoon coarse kosher salt,
pickling salt, or coarse sea salt

1 tablespoon yellow mustard seeds

1 teaspoon coriander seeds

1 teaspoon crushed red pepper
(optional)

½ teaspoon celery seeds

1 bay leaf

12 eggs, steam-cooked for
11 minutes or simmered-and-
rested for 14 minutes (see
recipe, adjusting cooking times)

1 onion, diced

Handful fresh dill (for garnish)

1. Have on hand a large glass jar (1½ quarts). Rinse it with boiling water.

Continue reading below

2. In a medium saucepan, combine the beet and enough water to cover it by 1 inch. Bring to a boil, cover, and simmer for 25 minutes or until the beet is tender. With a slotted spoon, transfer the beet to a bowl. Remove all but 1 cup of the cooking liquid (save the rest for making vegetable soup).

3. To the cooking liquid, add the cider vinegar, salt, mustard and coriander seed, red pepper, if using, celery seed, and bay leaf. Bring to a gentle boil, lower the heat to low, and simmer for 10 minutes.

4. In the jar, place the eggs, beet slices, onion, and dill. Cover with the hot brine. When it is cool, seal and refrigerate for at least 4 or 5 days. The eggs are good for 3 to 4 weeks. Holly Jennings

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