My Oma used to set a lovely little dish of them on the table every time we’d visit on Sunday afternoons, and for some reason, I found them disturbing and unsettling. Pickles weren’t supposed to be so…. purple. And purple food wasn’t supposed to be so pickled. It was something my child-brain couldn’t wrap my head around, and even as I grew older and became more open to different types of food, pickled beets was not something I could really embrace.
This summer, I kept on receiving these lovely little beets in my CSA box and I finally caved in, and made some pickled beets of my own. I tried making the brine a little more interesting with some untraditional spices (my favourite is fenugreek – it almost adds a maple like flavour to the brine). The end result was pretty good. Definitely tasty, even for someone who’s still not the biggest fan of pickled beets. And I’m DEFINITELY going to keep making them. You know why?
Simply drop a few hard-boiled eggs into pickled beet juice, and a couple of days later, you’ve got yourself these lovely little hot-pink jewels of tastiness. The longer they stay in the brine, the more pink they’ll get, although the pink colour won’t be able to permeate the yolks too far. My eight year old self probably would have been even more horrified by pink eggs than of purple pickles, but that’s what maturity will do for you!
Yours in Food,