Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu:
This beautifully colorful way to eat eggs, also called Pickled Red-Beet Eggs, is often associated with the Pennsylvania Dutch community. Pickled red-beet eggs are commonly found at picnics and pot-lucks and have become a popular snack in surrounding "English" communities. These eggs take on a pink/purple color from the beets and have a tangy sweet and sour taste. They are so versatile once pickled, my favorite ways to use them are in a salad or as the pastel base for deviled eggs. Here's my recipe:
How to Make Pickled Beets & Eggs
Cooking for Kishore
These eggs take on a pink/purple color from the beets and have a tangy sweet and sour taste. They are so versatile once pickled ,my favorite ways to use them are in a salad or as the pastel base for deviled eggs.
Ingredients
2 Small Beets, cooked & sliced
6 Eggs, boiled & peeled
1 tsp garlic, minced
1/2 tsp celery seeds
1/2 tsp dried dill weed
1/2 tsp Juniper Berries
1 tsp Black Peppercorns, whole
1/4 tsp Crushed Red Pepper
1 Bay Leaf
2 tsp Himalayan Salt
2 tsp Sugar
1 small Red onion, thinly sliced
3/4 cup Apple Cider Vinegar
1 1/2 cups Water
1 Qt Glass Canning Jar, sterile
Instructions
In a 1 qt Canning jar, layer the onions, beets and eggs, and set aside for next step.
Add vinegar, water, salt, sugar, bay leaf, juniper berries, dill, celery seeds, peppercorns, red pepper, and garlic, to a stock pot and bring to a boil - stirring to dissolve the sugar & salt. Turn off the heat once dissolved and put to the side.
Pour the warm brine over the eggs in the canning jar, making sure they are completely submerged with no air bubbles. Put the jar lid back on and place in the fridge for at least 2 days.
After the initial 2 days take them out with a clean spoon and serve. Enjoy!
Eggs will keep for 2-3weeks if kept submerged in brine & refrigerated.
Yield: Serves 6
Prep Time: 5 mins.
Cook time: 5 mins.
Total time: 10 mins.
Tags: How to Make Pickled Beets &Eggs recipe,Pickled Beets &Eggs recipe,Pickled Egg recipe,Egg recipes,comfort food,how to make pickled eggs,how to make pickled eggs recipes,easter egg recipe, easter recipe
Comments
Post a Comment