Categories:Beet Appetizers Beets Easter Egg Appetizers Egg Recipes Pickles Portuguese Preserved Foods Index Spring Summer
Pickled Beets and Eggs recipe is an old Portuguese recipe that my grandparents and mother used to make. They would pick all the fresh beets that were available in their garden. Depending on how many beets were ready to pick, would determine how much they were going to use in the pickling process. Karen says, “There really is no actual recipe, as you use how many beets you have harvested.”
Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed. Look for beets that are firm, round, with a slender tap root (the large main root), a rich, color, and smooth over most of the surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm. Avoid elongated beets with round, scaly areas around the top surface – these will be tough, fibrous, and strong-flavored. Also avoid wilted, flabby beets — they have been exposed to the air too long.
Pickled Beets and Eggs recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Pickled Beets and Eggs Recipe:
Pickled Eggs Safety:
Pickled eggs must be stored in the refrigerator for safety.
Be sure that the eggs are covered with the pickling solution during storage.
Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than two (2) hours in the temperature danger zone of 40 to 140 degrees F.