Sketch Book Project is evolving from palette to plate.
Turned into this.
The plan is to have devilled pickled eggs, coloured by the beet juice.
Recipe For the Pickled Beets
adapted from Gourmet November 2009
( for you foodies out there, yes- the last issue)
For the Brine.
- 3 cups plain water
- 1 cup distilled white vinegar
- 1 bay leaf
- 1 tsp sugar
- 1 shallot peeled and sliced
- 1 small red beet peeled and sliced- (I used 2 med golden beets, peeled and cubed)
Approximately 12 Hard Boiled eggs.
Combine everything for the brine, bring to boil, reduce and simmer until beets are tender. Completely cool liquid, remove bay leaf, shallot & beet. Add the peeled eggs. *I left in the shallot and the beets in for an extra colour boost. Keep in the fridge, turn gently every 2 hrs until ready to use.
Eat as a pickled egg or, devil the yokes!
*I am really hoping the beet juice will dye the whites. I will update if that happens.
Photos and art work by me….