Pickled Beet Eggs with Za’atar
In honor of the upcoming easter holiday I thought I’d share one of my favorite appetizers of the season. Pickled beet hard boiled eggs are just about the prettiest snack you could possibly whip up! They’re a breeze to prepare and make for a lovely breakfast, lunch, snack or appetizer. I cracked open a jar of pickled beets we canned over the Fall and marinated a dozen hard boiled eggs in the brine overnight. Slice, sprinkle with za’atar and flakey sea salt and viola!
I hope you all enjoy these eggs as much as we do. Also-a tip for folks hard boiling fresh eggs–use a tack and poke a tiny (tiny!) hole in the fat end of each egg. Don’t push the tack in too far (you don’t want to puncture the membrane inside). Bring a large pot of water to a boil, place the eggs carefully in the water and keep on a low boil for 15 minutes. Remove from the water and place in an ice bath for 10 minutes before peeling. The peels should come off easily! For folks unaware, fresh eggs don’t peel very easily when they are hard boiled. Older eggs are easier to peel because the longer they sit the membrane beneath the shell separates from the shell making them easier to peel. So if your eggs are at least 3 weeks old they should peel just fine– if they’re only a few days old try this tack method!
Cheers from Tumbleweed Farm!
Pickled Beet Eggs With Za'atar
Prep Time: 20 minutes Cook Time: 20 minutes Serves: 12 slices
- 6 hard boiled eggs, peeled
- 1 (16 ounce) jar of pickled beets
- 3/4 cup apple cider vinegar
- 1/3 cup brown sugar
- 1 1/2 Tablespoons peppercorns
- za'atar for serving
- flakey sea salt for serving
- To prepare the brine pour a jar of pickled beets into a deep bowl. Add the vinegar, sugar and peppercorns. Carefully placed the peeled eggs into the brine. Cover with a dish towel and refrigerate overnight.
- To serve, slice the eggs in half and sprinkle with za'atar and flakey sea salt.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary