California Central Coast Recipes
Mamie's Pickled Beets and Eggs
Mamie's Pickled Beets and Eggs is one that's been in our family for generations. Based on the classic, these are SO good and easy to make and perfect for most holiday buffets and summertime barbecues and picnics. My father absolutely savored these! Though my dad was more the promoter in the family and a "grill-man" than cook, he always couldn't wait to make these family-favorites. --"What's a holiday-gathering without Mamie's beets and eggs!" He'd always exclaim! The secret is to make a sweet-sour milieu with finely sliced white onion, whole peppercorns and dried Tarragon added for accent and flavors. If possible use week or two old eggs.--Fresh-fresh eggs are very hard to peel.
Preparation time: 10 minutesCooking time: 15 minutes
1 dozen hard boiled eggs , boiled 10 minutes, rinsed in cold water and shelled
3/4 cup Cider vinegar
3/4 cup water
1/2 cup sugar
2 medium White onions , peeled and thinly sliced
4 to 5 Cans Pickled Beets
1 teaspoons Whole Peppercorns
1/2 teaspoons Dried Tarragon
1 Boil the eggs until hard-boiled (about 10 minutes). Drain off hot water and rinse with cold water to make shelling easier. Shell eggs, rinse under water to clean off ruminants of shell and place in a deep bowl or covered pan. Set aside.
2 Drain the beet juice from the pickled canned beets into a medium saucepan. Add the cider vinegar, water, and sugar to the beet juice and stir well and heat over medium-high heat until boiling.
3 To the hard-boiled egg pan, add the sliced white onions.
4 Pour cooked hot sweet-sour juice over peeled hard-boiled eggs and onions. Stir well. Add in drained beets and stir again.
5 Add in the whole peppercorns and the dried Tarragon. Stir well to combine and distribute evenly. Taste and correct seasonings to personal taste.
6 Refrigerate the beet-egg mixture for a few hours to develop flavor. For best color, let refrigerate over-night. The eggs will be so much more appealing color-wise when cut.
Serve these side-buddies with some spinach leaves for a quick salad combo or as an "accent flavor" to any buffet or barbecue.