Red Beets and Pickled Eggs
Pickling is an excellent way to experiment with new flavors, and to preserve certain foods for long periods of time
As I stated in my last post, there are numerous health benefits to Nordic Cuisine. Foods associated with the region include loads of useful vitamins, anti-oxidants, and omega-3’s. Popular staples of the fare include everything from fresh fruits and foraged plants, to lean meats and wild caught fish.
If you have a taste for any of these foods, you certainly won’t be disappointed (although it may take a bit of getting used to). However, you may want to go easy if you’ve never sampled Nordic. Any type of Smørrebrød (open face sandwich), a yogurt parfait (made with skyr), or a wholesome barley pudding should be a good place to start.
If you have a more advanced palate, you can give pickling a try. Pickling is a excellent way to experiment with different flavors. It’s also a good way to preserve certain foods for the long haul.
Red Beets and Pickled Eggs:
- 6 cage-free hard boiled eggs
- 4 red beets (sliced in halves or quarters)
- 5 shallots (thinly sliced)
- 1/2 cup of filtered water
- 1 1/3 cups of organic apple cider vinegar
- 1 teaspoon fine sea salt
- 2 tablespoon organic cane sugar
- 1 tablespoon black pepper
Boil the eggs and beets separately (may take at least 20 minutes for each). After boiling the eggs, set them aside in cold water. After boiling the beets, strain the water and set aside as well.
While the eggs and beets are cooling, mix the apple cider vinegar, water, sugar, and salt in a small pan. When finished with the mix, set it over low heat until the sugar dissolves. Peel the eggs while the mix is heating.
Next, place the eggs, beets, shallots, and pepper into a large glass container. Cover with the apple cider vinegar mixture and secure tightly with a lid.
Refrigerate for 7 days to ensure proper pickling.
Hav en god uge !!