ZEN & PICKLED EGGS
Have you ever had a beet pickled egg? They are objects of beauty, pluck, vibrancy and delight. Just look at them for goodness sake! I dare you not to smile, ooh and aah, then toss one back. Then one more. The technique to make these is simple and the effect, dazzling. I'll do anything for color . . .
Slightly sour, heady with savory whole spices and rich with a tender yolk -- these eggs are arrogant in their splendor. They are the champion of afternoon snacks (or outstanding cocktail fare).
What to wash the bright egg down with? My favorite grocery store brand tea blend -- Tazo's Zen Tea. This comobonation of green tea, spearmint and lemon grass is the perfect soothsayer to the acidic, bold flavors of the pickled egg. It's a calming, healing and aromatic tea; ideal for afternoon. It has a little caffeine so can help bridge the sometimes interminable gap between lunch and dinner. Those blasted 5 or 6 hours can seem to go for ages when you're an eater like me!
makes 12 halves
1 can beets with juice
1 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon peppercorns (I used fiery pink peppercorns)
1 cinnamon stick
1 bay leaf
fresh dill + dill flowers
1 teaspoon salt
Hard boil the eggs and discard the shells. In a large jar or bowl, prepare your brine by mixing vinegar, beet juice, beets, sugar, and spices. Stir the ingredients to evenly distribute everything. Lower the cooked eggs into the brine and cover for 12 hours, or up to 3 days. The longer you leave them to sit, the more pink and pickley they'll taste.
Slice in half and serve with extra dill flowers as garnish.