Alex Lau
After the beet has given up its color for the eggs, it’s a great addition to a salad.
Published with permission from Zahav: A World of Israeli Cooking by Michael Solomonov (Houghton Mifflin Harcourt). Copyright © 2015
Recipe information
Yield
Makes 4 Servings
Ingredients
4
cups distilled white vinegar
½
cup sugar
1
tablespoon kosher salt
1
large red beet, peeled, cut into ¼-inch pieces
4
hard-boiled eggs, peeled
Need to make a substitution?
Preparation
Step 1
Bring vinegar, sugar, salt, and 2½ cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add beet, reduce heat, and simmer until beet is tender, 25–30 minutes. Let cool, then strain brine into a resealable glass jar. Add eggs to brine; reserve beet for another use. Chill eggs at least 2 hours before serving.
Step 2
Do Ahead: Eggs can be pickled 2 days ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 5 Saturated Fat (g) 1.5 Cholesterol (mg) 185 Carbohydrates (g) 27 Dietary Fiber (g) 0 Total Sugars (g) 26 Protein (g) 6 Sodium (mg) 1530