Beet Pickled Egg (rcomp656)
Share
Ingredients
- 8 ct. Gordon Choice Peeled Hard-Cooked Eggs
- 8 oz. Gordon Choice Red Wine Vinegar
- 16 oz. Water
- 2 Tbsp. Gordon Choice Cane Sugar
- 1½ Tbsp. Kosher Salt
- 1 Tbsp. Beet Powder
Recipe Preparation
- Whisk together the red wine vinegar, water, sugar, salt and beet powder in a sauce pot.
- Heat the mixture to boiling and shut off the heat.
- Cool the pickling liquid completely under refrigeration.
- Place the hard-cooked eggs in the pickling liquid and keep submerged overnight to attain the color and flavor profile.
Food Comes First.
We believe in the power of good food—to bring people together and make moments special.
English