Shared by Noa Berman-Herzberg
Shared by Noa Berman-Herzberg
Pickled Eggs in Borscht
Yield: 24-ounce jar sterilized
Pickled Eggs in Borscht
Yield: 24-ounce jar sterilizedFamily Journey
Pinsk, BelarusAltay county, SiberiaWroclaw Silesia, Poland
Wasseralfingen Refugee Camp, GermanyHolon, IsraelRehovot
Tel Aviv
The remaining beets make a great cold beet salad, with the addition of sliced cucumbers, thinly sliced purple onions, fresh dill and a little olive oil. You can also add a couple of spoonfuls of thick yogurt.
This recipe was shared by Noa Berman-Herzberg. Read more about her family in "There Are Always Pickles on the Counter in This Home" and try her recipes for pickled nectarines in a spiced brine, pickled red cabbage, and dill pickles.
Ingredients
- 3-4 beets, peeled and cut into 1 ½-inch chunks
- 1 red or yellow onion, cut into 1-inch wedges
- 3-4 garlic cloves, peeled
- 5 cups water
- ½ cup apple cider vinegar
- 5 teaspoons Kosher salt
- 2 teaspoons sugar
- 8-10 eggs, depending on size
Preparation
Step 1
Place beets, onion, and garlic in a pot. Pour the water and vinegar over, and add the salt and sugar. Cover and cook for 60 minutes until the beets soften and are easily pierced with a knife.
Step 2
While the beets cook, bring another pot of water to boil. Add the eggs, and cook for 11 minutes. Transfer to a bowl of ice water to stop the cooking. Peel and set aside.
Step 3
Once the beets are tender, use a slotted spoon to remove the vegetables and let them cool in a colander. Let the cooking liquid cool to room temperature.
Step 4
Arrange the jar: Gently place the eggs in the jar, and cover with the cooking liquid. Make sure the jar is full, but not packed. Place 2-3 pieces of beet on top to help keep the eggs submerged. Close the jar tightly, and let sit at room temperature out of direct sunlight for 12 hours. Transfer to the refrigerator for 5 days.
Step 5
Every 24 hours, gently shake the jar to make sure the eggs are fully coated in the liquid. The eggs will keep for up to 2 weeks refrigerated.
