Pickled Eggs: Using Leftover Pickled Beet Brine
If you have leftover Pretty Pickled Beet Brine, try pickling hard-boiled eggs. It makes a delicious, brightly colored, and protein-packed snack.
The Pickled Egg
If you have leftover Pretty Pickled Beet Brine, try pickling hard-boiled eggs. It makes a delicious, brightly colored, and protein-packed snack.
Are you curious about pickled eggs? I can honestly say that it has not always appealed to me. Maybe because my first memory of pickled eggs was of a large ominous jar sitting on a back shelf of a neighborhood bar. I could never understand who was eating them and why. A can of Old Style with a side of hard-boiled eggs? Hmmm. I mean, what did they even serve them on, a cocktail napkin?
Well, I'm here to enlighten your tastebuds. They are pretty dang good. If you like hardboiled eggs, (which are an incredibly easy way to add protein to your diet), and if you like pickles then pickled eggs are worth trying. Plus they are easy to make and a fun color when you use leftover pickled beet brine.
Easy Peasy
Ingredients:
- Leftover Pretty Pickled Beet brine
- 6 hard-boiled eggs, peeled
Instructions:
1. Prepare the Eggs: Start by boiling your eggs until they reach your desired level of doneness. Once cooked, let them cool in an ice water bath to make peeling easier. Peel the shells off and set the eggs aside.
2. Utilize the Brine: Pour your leftover beet brine into a clean jar or container.
3. Add the Eggs: Gently place the peeled hard-boiled eggs into the jar filled with beet brine. Make sure the eggs are completely submerged in the brine for even coloring and flavor absorption.
4. Refrigerate: Seal the jar tightly and place it in the refrigerator. Let the eggs sit for at least 24 hours to absorb the flavors and achieve a vibrant pink hue. For even more intense flavor, you can let them sit for up to a week!
5. Enjoy: Once the eggs have marinated, enjoy them as a tangy snack. Slice them to add to a piece of toast, or serve them on a charcuterie board for a pop of color.
Tips:
- The longer you let the eggs marinate, the stronger the pickled flavor will be.
- The beet-brined eggs can typically last about 1-2 weeks in the fridge, so they’re perfect for meal prep or adding to lunches.
- Feel free to experiment with other brines if you have them on hand, like leftover Pretty Pickled El Diablo brine for a yellowish hue and a kick of spice!
“Pickled eggs are hard to beet! ”
The Best Advice For Peeling Eggs
Peeling eggs can be a drag. Especially when the egg sticks to the shell and you wind up with a cratered mess. Ugh, so frustrating. There is a better way, and I am here to share the good news.
To get that perfect hard-boiled egg, start by bringing the eggs to room temperature for about 30 minutes. This helps prevent rubbery whites. Believe it or not, older eggs are easier to peel so unless you are grabbing eggs from your backyard, don’t stress about buying the freshest eggs for this project.
Place the eggs in a large saucepan, cover with cool water about 1 inch above the eggs, and bring to a boil over medium heat. Once boiling, cover the pan and remove it from heat, letting the eggs sit for 12 minutes. Afterward, cool the eggs under running water to stop the cooking. To peel, gently tap the top and bottom on a countertop and roll with your palm to crack the shell. I like to then peel off the shell under cool running water.
Fun and Yum
This quick and easy recipe not only makes use of leftover brine but also offers a delicious way to add a pop of color and flavor to your breakfast toast in the morning. Whether you're a fan of beets or just looking for a fun kitchen project, pickled beet eggs are a tasty and visually striking option. So don’t let that brine go to waste—get pickling!
If you made this, love it, and find it very pretty to photograph, please share it on Instagram and tag us! www.instagram.com/prettyprovisioned
Asparagus Tart with Pretty Pickled Asparagus
A beautiful and simple tart made with puff pastry and a jar of Pretty Pickled Asparagus.
Our Pretty Pickled Asparagus makes a delicious snack right out of the jar, but I wanted to explore another way to use it. I decided to try Martha Stewart's asparagus tart recipe, and it turned out beautifully! The preparation was incredibly easy, just the way I like it, and the tart was visually stunning.
Instead of using Gruyère cheese, we opted for a cheddar and Gruyère mix from Trader Joe's. The slight tang from the pickled asparagus added the perfect touch of acidity to this cheesy, buttery tart. The pop of pink from the shallots was the... chef's kiss!
Working with puff pastry is very easy, and most grocery stores have it in the freezer section. Try finding a brand with all butter and minimal ingredients. Once the dough has thawed a bit, roll out the dough using the parchment paper it came with. Make sure to poke plenty of holes so that it doesnt puff up in the center. If it still does, it’s ok! Just press down the center lightly.
If you’re not close to San Diego and can’t grab a jar of our delicious pickled asparagus, no worries! We’ve got you covered with our Pretty Pickled DIY Pickling Packets. Pickling asparagus is super simple and fun, especially with some tips to guide you. We used our “Golden Child” DIY Pickling Packet for the asparagus, which can be found in our store. Just remember to give your asparagus at least a day to soak up that tasty brine.
“Asparagus inspires gentle thoughts.”
Asparagus Tart with Pretty Pickled Asparagus
Ingredients
- 1 sheet frozen puff pastry
- 5 ½ ounces (2 cups) Gruyère & Cheddar cheese, shredded
- 1 jar of Pretty Pickled Asparagus asparagus
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 400°F. Roll the puff pastry in between two sheets of parchment into a rectangle
- Place pastry on a baking sheet lined with parchment. With a pastry scraper, lightly score pastry dough 1 inch in from the edges.
- Pierce dough with a fork within the marked rectangle at 1/2 inch intervals. Bake about 15 minutes until golden brown.
- Remove pastry shell from oven, and sprinkle with grated Gruyère & Cheddar.
- Place the pickled asparagus crosswise over the cheese alternating the direction of each spear. Sprinkle the remaining pickled shallots on top.
- Brush with oil, and season with salt and cracked pepper. Bake until spears are tender, 20 to 25 minutes.
This asparagus tart is not only simple to make but also makes for a stunning centerpiece at any gathering. The combination of the rich cheese, the tangy pickled asparagus, and the flaky pastry creates an irresistible dish that everyone will enjoy. Serve it warm as an appetizer or as part of a larger brunch spread. Enjoy!
Pretty Pickled Giardiniera: 3 Super Bowl Party Ideas
Three ways to use our yummy giardiniera this Super Bowl Sunday!
With the Super Bowl just around the corner, it's time to start planning what to serve at your party! If you're looking for a flavorful twist to elevate your dish, Pretty Pickled Giardiniera is the perfect ingredient. A recipe given to me by my brother is one of our most popular relishes. Here are three delicious ways to incorporate this full-of-flavor condiment into your Super Bowl feast:
Chicago-Style Roast Beef Sandwiches
If you have ever been to Illinois, (i.e Chicago), you know that the roast beef sandwich is a winner. Especially for game day. Use Pretty Pickled Giardiniera as a topping for Chicago-style roast beef sandwiches. The spicy crunch of the giardiniera perfectly complements the rich, savory flavors of roast beef. The most important question is, do you like it dipped or the gravy on the side? I like it dipped... my mom, not so much.
Quick Tip: Try the pressure cooker roast beef recipe from Pinch of Yum for an easy, melt-in-your-mouth goodness. Correction: This beef recipe is absolutely incredible!!! My family could not get enough. Layer pieces of roast beef on a soft Italian roll, melt a slice of provolone, and top with the giardiniera. Don’t forget to serve it with a side of au jus for dipping. So, so good. Your friends will be raving about these sandwiches long after the game ends!
2. Deviled Eggs
Elevate your classic deviled eggs by adding a spoonful of Pretty Pickled Giardiniera. Simply chop the giardiniera and mix it with the yolks, mayo, and mustard for a unique, savory flavor that will have your friends coming back for seconds.
Do you hate peeling eggs? I can totally relate. My go-to technique is tapping and breaking the top and bottom parts of the eggshell. Begin carefully peeling the egg under cold running water, starting from the larger end and working your way down.
Presentation Idea: Garnish each egg with an extra piece of giardiniera on top for a pop of color and added texture. Unless you have a cool deviled egg-holding plate, try placing the eggs on a bed of arugula to hold them in place. These bite-sized treats are sure to be a hit!
3. Pasta Salad Perfection:
When your friend asks for you to bring a salad to the party, try a pasta salad. It’s incredibly easy to make and 100% delicious. Mix cooked pasta with a generous amount of grated parmesan, rinsed garbanzo beans, and the entire jar of Pretty Pickled Giardiniera. I promise it’s so good it will be hard to stop tasting it. Your friend will thank you.
Presentation Idea: Drizzle over the top a bit more olive oil and grated parmesan.
These three ideas are not only easy to prepare but also bring a burst of flavor that’s perfect for a Super Bowl party. Grab a jar of Pretty Pickled Giardiniera, or maybe three, and get ready to impress your friends with these perfect game day dishes. Happy Super Bowl Sunday!
Stewed Yellow Split Peas w/ Pickled Beets
Stewed Yellow Split Peas are delicious, especially paired with pickled beets. Aside from being a nice break from perhaps your norm…it’s easy to make and good for you. Grab a jar of Pretty Pickled Beets and make this happen.
Recently, I had a great experience in Chicago when my family and I discovered the Time Out Market. As much as I love pizza, hotdogs, and roast beef sandwiches, I had my share and needed a break. The lively market had just about everything my family was craving. After making my rounds and checking out all the different food vendors, I decided on Ethiopian food. The little food booth named Demera served an amazing dish: stewed yellow split peas called Kim Alicha. It was paired with a beet salad, and it quickly became one of my favorite dishes I ate on this trip.
The combo of the tangy beets balanced with the warm and savory stew made it the perfect meal. The stewed peas were flavored with onion, turmeric, and ginger and served with injera, a soft bread used for scooping. This inspired me to recreate it at home, adding Pretty Pickled Beets and serving it on top of a mix of brown rice and quinoa. I am happy to share it was awesome. I loved it!
Check out the recipe below…
Beets Are Good For You!
Beets are pretty awesome for your health for a zillion reasons:
1. Packed with Nutrients: They’re low in calories but loaded with good stuff like fiber, folate, and vitamins C and B6.
2. Heart-Friendly: Those nitrates in beets can help lower blood pressure and improve blood flow, which is great for your heart.
3. Fight Inflammation: Beets are full of antioxidants and betalains that can help reduce inflammation in your body.
4. Boost Athletic Performance: The nitrates might even help enhance your workout by improving how your body uses oxygen.
5. Good for Digestion: With all that fiber, beets keep things moving in your digestive system.
6. Help Detox: They’re thought to support liver health and help your body detoxify.
7. Brain Boost: Some studies show that nitrates might improve blood flow to your brain, which could help with thinking and memory.
“Adding beets to your meals is easy—especially if you happen to have a jar of Pretty Prickled Beets! Just saying! ”
I vote you give this recipe a try! Stewed Yellow Split Peas are delicious, especially paired with pickled beets. Aside from being a nice break from perhaps your norm…it’s easy to make and good for you. Grab a jar of Pretty Pickled Beets and make this happen.
Stewed Yellow Split Peas
Ingredients
- 1 yellow onion, diced
- 2 tsp fresh ginger, grated
- 3 garlic cloves, minced
- 3 tbs of unsalted butter
- 1 tsp of ground turmeric
- 1 jalapeno sliced lengthwise
- 1/2 lb of yellow split pea
- 3 cups of water or chicken stock
- salt & pepper
Instructions
- Saute onions with butter until translucent, about 5-7 minutes
- Add garlic, ginger and turmeric, saute for 2 minutes, until fragrant
- Add water, (or chicken broth), salt, pepper and jalapeño.
- Bring to a boil, then let simmer stirring regularly for 35-45 minutes or until desired softness of the peas
- Adjust salt & pepper
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
“El Diablo” Fried Dill Pickles
Grab a jar of our Pretty Pickled “El Diablo” Pickles and make the easiest and most satisfying snack the whole family will love.
The good news? January is behind us, and we can finally indulge again! Yipee! My guilty pleasure is salty, crunchy, and piping hot fried anything. One of my favorites is a Fried Dill Pickle. After my Saturday farmer’s market, you can often find me at the pub on the corner enjoying a Guinness, fried pickles, and “proper” chips with curry (my other serious infatuation). I can never wait for the fried dill pickles to cool, so I am always doing the burn-my-mouth-eye-watering dance. We have all been there. I also often have to share them with my family, and it is usually me asking, “Who wants the last one?” A rhetorical question, of course, because it is me…always.
It was time I tried making fried pickles at home. Even though I have no problem gobbling up fried food at restaurants, I seem to shy away from frying at home. After searching, I found a recipe from Spend With Pennies that seemed easy enough, and I just happened to have all the ingredients in my pantry. My only change was using my Pretty Pickled “El Diablo” pickled chips instead of adding cayenne. So happy I did. The result was a crunchy, full of flavor, and a little bit spicy, fried dill pickle…and yes, I used fresh dill in the batter. Yum! I dipped them in a simple dip made with taco seasoning and sour cream. Also, something I had in my pantry.
I stopped myself from eating the entire plate so I could have a few left to test on my 14-year-old twins. As was anticipated, they ate the rest, and now I have a go-to fried dill pickle recipe that my entire family loves. They are worth the time spent making - and the calories!
Step By Step
Set up two sheet pan trays, one lined with paper towels and the other lined with parchment paper.
Wisk all the ingredients for the batter in a shallow bowl and let rest.
Mix the panko with a 1/2 teaspoon of salt in a second shallow bowl.
Grab a jar of Pretty Pickled El Diablo spicy pickle chips. A jar of Mom’s Famous will be just as awesome.
Place the El Diablo pickle chips on the paper towel-lined sheet pan and pat them dry with paper towels.
Dip the El Diablo pickle chips first in the batter and then into the panko. Make sure the entire front and back are pressed and coated with panko. Set aside on the parchment-lined sheet pan.
Fry in small batches on each side for 3-4 minutes, and place on paper towels.
For the dipping sauce: Combine taco seasoning with a cup of sour cream to taste.
Enjoy!
Dip and fry the red bell pepper as well for color, flavor, and fun. Save the dill from the jar to chop up and add to the batter.
Tips:
Don’t worry about covering the sides of the pickle with panko. I found it wasn't easy to fry the sides.
I used avocado oil, and it worked perfectly
Chop the fresh dill from the jar to add to the batter for a punch of flavor.
Batter and fry the red bell pepper too!
It is important the oil is hot enough. Try dropping a bit of batter in the pan. If you have a thermometer, 350 - 375 degrees is ideal.
Our Mom’s Famous Dill Pickle spear works great with this recipe.
Try experimenting with other dipping sauces.
Be careful not to burn your mouth if eating right away.
One jar of Pretty Pickled El Diablo or Mom’s Famous is the perfect amount for this recipe.
Try pickling your own pickle first with the help of our Pretty Pickled DIY Pickling Packets.
"El Diablo" Fried Dill Pickles
Ingredients
- Jar of Pretty Pickled El Diablo Pickles
- 2-3 cups of Panko Breadcrumbs
- 1/2 teaspoon of kosher salt
- Oil for frying
- 1 cup all purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon of black pepper
- 1 teaspoon of chopped fresh dill
- 1 tablespoon taco seasoning (I like McCormick's original)
- 1 cup sour cream
Instructions
- Set up two sheet pan trays, one lined with paper towels and the other lined with parchment paper.
- Preheat oil to 360-370°F
- Wisk all the ingredients for the batter in a shallow bowl and let rest.
- Mix the panko with a 1/2 teaspoon of salt in a second shallow bowl.
- Place the El Diablo pickle chips on the paper towel-lined sheet pan and pat them dry with paper towels.
- Dip the chips first in the batter and then into the panko. Make sure the entire front and back are pressed and coated with panko. Set aside on the parchment-lined sheet pan.
- Fry in small batches on each side for 3-4 minutes, and place on paper towels.
- For the dipping sauce: Combine taco seasoning with sour cream.
- Enjoy
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned